J. Kenji López-Alt and Adam Rogers, moderated by John Birdsall
Can technical books about cooking and booze also have a soul? J. Kenji Lopez-Alt and Adam Rogers are in conversation with John Birdsall about the expressive possibilities of food science.
John Birdsall is an Oakland food and travel writer, winner of the 2014 James Beard Award for Food and Culture writing. He's working on a book with Chef James Syhabout of Commis and Hawker Fare, a memoir with recipes about growing up Lao-Thai in Oakland.
J. Kenji Lopez-Alt
Managing culinary director of SeriousEats.com, J. Kenji López-Alt is also the author of the James Beard Award–nominated column "The Food Lab." His columns have been collected into a cookbook with the same title, and was hailed by WIRED as "...the book every science-minded home cook needs." López-Alt lives in San Francisco.
Adam Rogers is Articles Editor for WIRED, and the author of "Proof: The Science of Booze."