Michigan Theater Ann Arbor, MI
Allison Anastasio
Chef
The Taste of Things— The science of gastronomy
Program Description
Chef Allison Anastasio discusses the science of gastronomy and touches on questions such as: How can experiencing food be made into a once in a lifetime experience? What is the chemistry behind different methods of food preparation? What is the psychological effect that food has on us, both in necessity and in extravagant indulgence?
Presented At
Michigan Theater Ann Arbor, MI
Film Synopsis
France, 1889: Simmering passions between a master chef and his longtime partner bubble over in this sumptuous award-winning period love story.
Set in France in 1889, the film follows the life of Dodin Bouffant (Benoît Magimel), a chef living with his personal cook and lover Eugénie (Juliette Binoche). They share a long history of gastronomy and love but Eugénie refuses to marry Dodin, so the food lover decides to do something he has never done before: cook for her.
Photo credit: IFC Films
About the Speaker
Chef Allison Anastasio: Born and raised in a food-loving Italian-American family in New Jersey, Chef Allison’s passion for cooking started early—savoring family flavors and perfecting marinara sauce as a middle schooler. A bakery job as a teen introduced her to the rhythm of the kitchen, and while college led her to neuroscience and music, her heart remained in home-cooked meals. Raising a family deepened her love for food, leading to gardening, beekeeping, and a lifelong study of cooking. In 2006, she launched Last Bite to document this journey—where tradition, technique, and homegrown flavors inspire her work as a chef today.