<i>Flavor</i> Advisory Committee and Design Team

PRESENTED BY

This feature was produced in collaboration between Vox Creative and Infiniti. Vox Media editorial staff was not involved in the creation or production of this content.

Advisory Committee

Mandy Aftel

Mandy Aftel is an internationally known artisan perfumer and author of seven books, including Fragrant: The Secret Life of Scent and, with Daniel Patterson, Aroma: The Magic of Essential Oils in Food and Fragrance. Mandy has explored the relationship between scent and flavor through collaborations with chefs and mixologists, and demonstrations at the CIA in Greystone, California, James Beard Foundation, French Laundry, French Culinary Institute, San Francisco Cooking School, London Design Festival, and Slow Food events. She has made food-related media appearances on CNN, the National Geographic channel, and PBS's "Diary of a Foodie."

Nadia Berenstein

Nadia Berenstein is a doctoral candidate in History & Sociology of Science at the University of Pennsylvania, where she asks questions about the relationship between technology and nature, food and culture, scientific knowledge and sensory experience. She is currently working on her dissertation, a history of flavor science, flavor additives, and the flavor industry in the United States from the late nineteenth century to the 1970s. You can read more about her research on her blog, "Flavor Added."

Jack Fastag

Jack Fastag is a certified member and past President of the Society of Flavor Chemists. A native of Mexico City, he earned his MS degree in Food Engineering from Cornell University, before training to become a Flavorist. Currently he is a Senior Flavor Chemist at David Michael & Co. His career in the flavor industry spans almost 23 years. He is also a member of the Institute of Food Technologists, the American Chemical Society, and a former member of Mensa International. His other interests include international cuisine, origami and papermaking, piano, acting, in-line skating and skiing, photography, computer programming and artificial intelligence.

Harold McGee

Harold writes and lectures about the science of cooking. He studied science at Caltech and literature at Yale, where he also taught. In 1984, he published the first edition of his prize-winning reference book On Food & Cooking: The Science & Lore of the Kitchen. In 2008, Time named him to its annual list of the world's most influential people. He has published original research in Nature and Physics Today, and has written many articles for magazines and newspapers, including a long-running column for the New York Times.

Rockwell Group

Based in New York with offices in Madrid and Shanghai, Rockwell Group is a 250-person interdisciplinary architecture and design firm that emphasizes innovation and thought leadership in every project. Founded in 1984 by David Rockwell, the firm creates extraordinary experiences and built environments across the globe. Rockwell Group merges architecture, theater, craftsmanship, and technology to create unique narratives for their work, including hospitality, luxury residential, airport terminals, cultural institutions, set design, products, exhibitions, and festivals. Projects include Nobu restaurants and hotels worldwide; New York EDITION; NeueHouse (New York, Los Angeles and London); Chefs Club by Food & Wine (New York); Newark Airport Terminal C dining venues; TED Theater (Vancouver, BC); W Hotels worldwide; 15 Hudson Yards and Culture Shed in collaboration with Diller Scofidio + Renfro; product collaborations with The Rug Company and Jim Thompson; and set designs for On The Twentieth Century, Kinky Boots and Hairspray.

Julie Snarski

Julie Snarski has worked in the food ingredient industry for over 40 years. She has a patent for a fat mimetic based on pectin. Working in various food applications areas in the flavor and stabilizer industry she has managed flavor applications, new product development, stabilizer systems and most recently culinary and food service development. She has taught short courses for the AACC and spoken at various conferences on flavors, fusion and using hydrocolloids. Food is not only her way of life, it is her passion.

Creative Direction and Design

Labour

Labour is a Brooklyn-based creative office known for producing highly innovative print, digital, and media content. Partners Ryan Dunn and Wyeth Hansen have worked with top corporate and institutional clients including Google, Yale University, MIT, The New York Times Magazine, Bloomingdale's, the Museum of Modern Art, the Whitney Museum, Nike, MTV, VH1, and the New York chapter of the American Institute of Graphic Arts. In 2008, they received an Emmy Nomination for Outstanding Individual Achievement in Graphic Design and Art Direction.

This feature was produced in collaboration between Vox Creative and Infiniti. Vox Media editorial staff was not involved in the creation or production of this content.


More from MOFAD Lab

Feature

About the Exhibition

You know the delicious flavors of your favorite foods? It turns out they can be simulated without any foods at all, using ingenious science and technology developed by the flavor industry. Like it...

Video

Modern Alchemy: Reverse Engineering Flavor

Watch how flavor companies use technology to replicate and reverse engineer naturally occurring flavors

Video

The Journey of Vanilla: From Plant to Extract

How vanilla became the most ubiquitous flavor in the world

Video

Flavor Mechanics: Understanding Olfaction

How does smell work and how does it contribute to flavor?