The Elements of Taste: Alinea
What happens when classically inspired cuisine meets high-tech methods? To find out, we visited Alinea — a restaurant that Gourmet magazine ranked the best in America just a year after it opened with now-celebrity chef Grant Achatz at the helm.
Interviewees:
⊳ Grant Achatz, Chef, Alinea Restaurant, and molecular gastronomy pioneer
⊳ Corby Kummer, food critic and senior editor, The Atlantic Monthly
2007
About These Documentaries
Upland created 20 short documentaries about topics in science, design, technology, and their intersections.
For each, we started by doing careful research and planning so that we could in most cases do all the interviewing and filming in a single day and edit to final cut within a week.
Most were funded in part by Technology Review and shown on the magazine's website alongside articles on the same topic. We selected topics with its editor-in-chief, but then did the rest of the work completely independently.
A few were funded in part by Children's Hospital Boston and used to raise funds for the hospital's medical research.