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Of the twenty-three categories of James Beard Awards this year, (some of which were awarded to groups or entire restaurants), well over half were won by women or people of color.
Instead of seeking out farms growing delicious fruits and vegetables, chefs look one step deeper into the food production system—to the plant breeders who provide farmers with seeds.
Chefs are using neurograstronomy to change the way your brain perceives flavor to create a dining experiences on the frontier of gastronomic science, a place where brain, body, and nutrition intersect.
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