Nose Dive: A Field Guide to the World's Smells - The entanglement of mind, body, emotions and the universe. How you can discover the cosmos in a sniff of green tea.
A discussion with Deepak Chopra, Harold McGee and Rajnish Khanna
Harold McGee studied at Caltech and Yale, and since 1980 has been writing about the science of food and cooking. He’s the author of the award-winning book On Food and Cooking: The Science and Lore of the Kitchen, a visiting lecturer in Harvard University’s course “From Haute Cuisine to Soft Matter Science,” and a former columnist for The New York Times. He’s been named food writer of the year by Bon Appétit magazine and to the TIME 100, an annual list of the world’s most influential people. https://haroldmcgee.com
Rajnish Khanna, Ph.D., founder and Chief Executive Officer of i-Cultiver, Inc. and Global Food Scholar, Inc. Rajnish has served as a lead scientist in biotechnology industry and has worked at the University of California, Berkeley and Carnegie Institution for Science at Stanford University. Rajnish is a strategic biotechnology consultant, plant and soil health scientist applying multidisciplinary approaches for research and development. www.rajnishkhanna.com