When you share a meal, what are the most important aspects? That feeling of wanting something different for dinner might be satiated by changing how we approach our meals on many different levels—not just the recipe. Do you spend time meticulously curating a playlist...
I hate surprises. I’m a generally anxious person—I like to know what’s going to happen, be in control, and I love my comfort [zone; food; -able bed]. But I also need to learn how to surprise myself and others. Surprise, argue Tania Luna and LeAnn Renninger...
A Conversation with The American Heart Association On Thursday, March 16, 2017, I (Zach McElgunn) had the pleasure of sitting down with Allie Atkeson, a Campaign Manager with the American Heart Association. Allie’s work focuses on increasing community access to...
SYNAESTH-EAT-SIA: A Multi-Sensory Dining Primer One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. — Luciano Pavarotti The five senses – sight, smell, hearing, taste, and...
A Molecular Gastronomy Starter Course Somewhere in the past 30 years, science and cooking got together and produced a culinary lovechild that combines the two in ever-evolving, ever-complex, ever-arbitrary (?) ways. Molecular Gastronomy (AKA modernist cuisine,...
An Interview with Keith McKay, Executive Director, The Wilton House Museum In the run-up to E.A.T.’s inaugural event in Richmond, VA, we sat down to have a conversation with E.A.T. Foundation’s very first host, Keith McKay, Executive Director for the Wilton House...
