What you should probably know about the author is that her previous projects were not your ordinary collaborations: Before writing her book on sauces, Volland served as recipe editor for Nathan Myhrvold's "Modernist Cuisine" projects.
McGovern is the Scientific Director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia, US.
Now, these two disparate art forms have come together in the form of Data Cuisine, a deliciously informative project founded by data visualization artist Moritz Stefaner, who previously worked on the epic data exploration of selfies, SelfieCity.
Research conducted by Dr. Patrick McGovern, an anthropology professor at the University of Pennsylvania and director of the school's Biomolecular Archaeology Project for Cuisine, Fermented Beverages and Health, has indicated that winemaking in the Middle East may date back 5,000 years or more.
The all-star trio of Mario Batali, Joseph Bastianich and Lidia Bastianich have collaborated on this ambitious project to present Italian cuisine with fastidious rituals and opulent trappings usually reserved for French fare.
René Verdon, whose position as the White House chef during the Kennedy administration helped him project the allure of classic French cuisine to the American public, died on Wednesday in San Francisco.
Adept in geophysics, space physics, mathematics, economics, paleontology and gastronomy, Mr. Myhrvold is the man behind a $600 cookbook called "Modernist Cuisine" and a slew of other wildly inventive projects.
Still others have gotten more creative, writing about unique cuisine, cultural festivals, strange natural phenomena, or humanitarian projects.
And, as if this challenge were not grand enough, Greenberg also tries to explain the highly complex technologies that have made a project like WikiLeaks possible, introducing such hidden gems of geek cuisine as "salt hashing" and "onion routing".
In his kitchens, breeds like the Ossabaw are just the beginning of a grand culinary reclamation project — a painstaking revival of what was once America's greatest cuisine, all but lost in the twentieth century.
