The authors

Ole G. Mouritsen is a scientist and professor of biophysics at the University of Southern Denmark. His research concentrates on basic science and its practical applications to biotechnology, biomedicine, and gastronomy. He has received a number of prestigious science and science communication prizes. In his spare time, he cooks and furthers his knowledge of all aspects of food. His other books include Life: As a Matter of Fat; Sushi: Food for the Eye, the Body, and the Soul; and Seaweeds: Edible, Available, and Sustainable.

Klavs Styrbæk is a celebrated and award-winning Danish chef and owner of Restaurant Kvægtorvet (“The Cattle Market”) in Odense. His book Mormor’s mad (“Grandmother’s Food”) was honored with a special jury prize at the Gourmand World Cookbook Awards in 2007.

Photography, layout, and design:
Drotner Mouritsen
is a graphic designer and owns the design company Chromascope. His movie projects have won several international awards.

Translation and adaptation to English:
 Johansen has Danish roots, lives in Canada, and holds an MA in humanities with a special interest in ancient Greece.

  • Ole G. Mouritsen & Klavs Styrbæk
    Columbia University Press, New York
    2014. $34.95
    ISBN: 978-0-231-16890-8