The Accidental Scientist: Science of Cooking Exploratorium.edu
Candy Bread Eggs Pickles Meat Seasoning

Credits & Acknowledgements

 
Jeffery Sherman
Chef Jeffrey Sherman, San Francisco, California

Principal Investigator:
Rob Semper

Project Director:
Noah Wittman

Project Manager:
Danette St. Onge

Advisors:
Harold McGee
Anne Gardiner
Sue Wilson

Art Director:
Jenny Villagrán

Web Design & Development:
Yael Braha
Robin Marks
Sarah Reiwitch
Danette St.Onge
Adrian Van Allen
Jenny Villagrán

Writing & Editing:
Judith Brand
Ruth Brown

Dia Felix

Liza Gross
Ellyn Hament
Michael Matz
Pat Murphy
Robin Marks
Danette St.Onge
Martha Steele
Pearl Tesler
Zachary Tobias
Adrian Van Allen

Monthly Feature Articles:
Anne Gardiner
Sue Wilson

Illustrations & Animations:
Steve Kearsley
Adrian Van Allen

Photography:
Lily Rodriguez
Amy Snyder

Additional Photography:
Steve Kearsley
Robin Marks
Sarah Reiwitch
Martha Steele
Danette St.Onge
Adrian Van Allen

Flash Design & Development:
Yael Braha
Dylan Edwards
Steve Kearsley
Sarah Reiwitch
Lowell Robinson
Adrian Van Allen

Videography:
Dia Felix
Lowell Robinson
Liz Spencer

Additional Video:
Yael Braha
Danette St.Onge

Online Community:
Janet Fouts

Recipe Credits:
Janet Fouts, ontherail.com (Grape Sourdough Starter recipe)
Joan Winters, chef, New York City (Basic Raised Bread recipe)
Joe Ortiz (Basic Sourdough Starter and Berkeley Sourdough Bread recipe, The Village Baker, Ten Speed Press, 1993)

Acknowledgements:
At the Exploratorium, no one works alone. Without the help of many members of the Exploratorium staff as well as scientists, researchers, chefs, and food professionals who shared their work with us, the Accidental Scientist: Science of Cooking Web site would not have been possible.

  • Chef Brenda Anderson, California Culinary Academy, San Francisco, California
  • Elizabeth L. Andress, Ph.D., Associate Professor and Extension Food Safety Specialist, The University of Georgia
  • Everett Bandman, University of California, Davis
  • Asmerom Berhe, Massawa Restaurant, San Francisco, California
  • Boudin Sourdough Bakery, San Francisco, California
  • Han Il Kwan Restaurant, San Francisco, California
  • Jim Cook at Gedney Pickles
  • Paul Doherty, Senior Scientist, Exploratorium
  • Dr. J.M. Faubion, Manager, Applied Research Group, Schwan's, Inc., Marshall, Minnesota
  • Lisa & Dawn Gedigian
  • John Gray at Bubbies of San Francisco, Inc.
  • Richard Hentschel and Pickle Packers International, Inc.
  • Emily Hoffman, The James Beard Foundation, New York, New York
  • ZoeAnn Holmes, Ph.D., Professor of Nutrition and Food Management, Oregon State University
  • Karen Kalumuck, Ph.D., Biologist, Exploratorium
  • Tom Kennedy, Kendon Candies, Inc., San Jose, California
  • Judi Kingry and Bernardin, Ltd.
  • Eric Kruger and Kruger Foods
  • Tom Lowe, The Fudge House, San Francisco, California
  • Steve Mahrt, Petaluma Farms
  • Cassandra McDonough, Asst. Research Scientist, Department of Soil and Crop Sciences, Texas A&M University
  • Bo McSwine and the staff of Bo's Barbecue and Catering, Lafayette, California
  • Eduardo Morell, Headlands Center for the Arts Cafe, Marin County, California
  • National Confectioners Association
  • Darrell Neufer, Yale School of Medicine
  • Chef Michael Rothberg, San Francisco, California
  • Chef Jeffrey Sherman, San Francisco, California
  • Linda Ziedrich
 

This material is based on work supported by the National Science Foundation under Grant No. ESI-0104724. Any opinions, findings, and conclusions, or recommendations expressed in this material are those of the author(s) and do not necessarily reflect those of the National Science Foundation.

 

 

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