Culinary genomics unites the science of nutrigenomics (how food interacts with genes) with the kitchen, creating new and exciting opportunities for chefs and food experts in restaurants, institutions, and the home kitchen. This information-packed recording unveils the new food and culinary conversation, providing insight into, and understanding of, the concept “food as medicine.” Presenters Roberta Kline, MD and Amanda Archibald, RD highlight the role of genes in health. More importantly, they provide examples of how specific ingredients and culinary preparation can deeply impact health outcomes through their biological dialog with genes. This revolution, uniting science and the kitchen, is perhaps the biggest opportunity in food in decades.
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Amanda Archibald, RD has combined her unique training as an analyst and a nutritionist (RD) with her culinary expertise to pioneer a new conversation in nutrition. Amanda’s trailblazing work is redefining the food, nutrition and cooking education footprint in ways that are understandable, meaningful and fundamentally achievable for all Americans. Her cutting edge work in Culinary Genomics, unveiled in 2015, has created a new frontier, essentially uniting the fields of Genomic Medicine with the Culinary Arts. Through this work, Amanda is placing food, chefs and the kitchen at the epicenter of healing and igniting a new nutrition conversation for the world. Her work has been showcased in more than 40 states, 100 U.S. cities and 9 countries.
Mitchell Davis, Regina Northouse, Alison Tozzi Liu, Jonathan Deutsch