Arielle Johnson

Arielle Johnson co-founded the original Noma fermentation lab, as in-house scientist at Rene Redzepi’s famously best-restaurant-in-the-world in Copenhagen, Denmark. Later, she helped Alton Brown reboot his beloved Food Network show Good Eats as chief science officer; and advises some of the world's top restaurants and food brands on flavor and innovation.

Arielle’s accessible and irreverent take on the science of food and flavor has appeared in the LA Times, Bon Appétit Video, and magazines like Lucky Peach, Mold, and Apartamento—and now, in the book Flavorama: a guide to unlocking the art and science of flavor (which does what it says on the tin, with 99 home-cook-friendly recipes and hundreds of illustrations and infographics.)

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Niki Segnit had not so much as peeled a potato until her early twenties, when, almost by accident, she discovered that she loved cooking. Much as she enjoys haute cuisine, she’s not likely to reproduce it at home, preferring to experiment with recipes from domestic kitchens abroad. Her background is in marketing, specialising in food and drink, and she has worked with many famous brands of confectionary, snacks, baby foods, condiments, dairy products, hard liquors and soft drinks. Since summer 2010 she has written a weekly column on food combinations for The Times. She lives in central London with her husband.
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Arielle Johnson

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