Bon
Appétit and Wired might seem like strange
bedfellows. But when you consider the ever-growing intersection of food and
science (think molecular gastronomy, hotly debated GMOs), the magazines’ plans
to team up on food editorial content starts to make sense.
The
idea was hatched, fittingly, over lunch. Wired editor in chief Scott Dadich was
planning a feature about MSG and umami and had been toying with the idea of
building a food-themed issue around it.The magazine had done food issues
before but from a strictly scientific viewpoint; this time, Dadich wanted to
add a service component to help readers “enjoy the process of cooking and
eating.
