The extraordinary theory of cooking and the science of nutrition fused together at Salk Institute’s inaugural culinary event, The Art and Science of Cuisine. San Diego’s most innovative chefs converged with the Institution’s top scientists and shared their skills and knowledge on optimizing cooked meals at home and recent discoveries to stave off illness. Paired with delicious cocktails and other beverages, the premier event was a delectable way to promote healthy eating for the New Year and beyond.
