Writer Aki Kamozawa and H. Alexander Talbot of Ideas in Food - Biography

Levittown, PA

September 2015

Aki Kamozawa and Alex Talbot, the duo behind Ideas in Food, met in the kitchen of Clio in Boston in 1997, and have been cooking and brainstorming together ever since. Kamozawa and Talbot care about the explanations behind cuisine. They specialize in sharing creative techniques with the culinary community—clarifying both why and how to express oneself through food. And though they tend to focus on modern ingredients, equipment, and innovative approaches, they remain grounded in the fundamentals of technique and a deep appreciation for ingredients.

Before it reached its current status, Ideas in Food began in December 2004 as an under-the-radar blog. Originally a digital notebook to record the couple’s work, it evolved into a clearinghouse for ideas gleaned from restaurants, blogs, books, people, and the interactions and accidents of everyday life. The blog now has a cult-like professional following.

In 2010, Kamazawa and Talbot crystallized their ideas in book form. Ideas in Food: Great Recipes and Why They Work blends stories, science, and recipes, all aiming to teach chefs and cooks how to unleash their imagination. The couple also has contributed essays to both Food and Philosophy and The Kitchen as Laboratory, and wrote a regular online column for Popular Science from 2008 to 2009. In fall 2013, Kamozawa and Talbot released Maximum Flavor, a cookbook dedicated to revolutionizing home cooking. Their latest work, Gluten-Free Flour Power—released in early 2015—tackles the ever-expanding challenge of making delicious gluten-free food. Rivaling their written contributions to the culinary conversation are their lecturing appearances, from episodes of “Foodography” on the Cooking Channel and the Flemish Primitives to the StarChefs International Chefs Congress, and beyond.