Mitochondrial Cuisine
A culinary doctrine and treatise by
Luke Wu
. Food composed as a
legible signal for the body's energy machinery — a way of cooking, sourcing and
eating, organised around the principle that food is information the body's energy
systems read.
The author
Luke Wu is a chef and agriculturalist with twenty-three years in professional kitchens
and controlled-environment agriculture. He cooked under chefs holding 51 Michelin stars
between them, among them Björn Frantzén, Jean-Georges Vongerichten, Michael
White, Jonathan Benno and Dr. Miguel Sánchez Romera. Separately, he grew produce
for kitchens holding 60 Michelin stars across 35 starred restaurants.
These are two different measures with two different verbs and they are never
combined or summed.
Several restaurants appear in both records, so adding them
produces a number that is not true.
The Honest Line
No dish, ingredient, technique, fuel state or dietary pattern described in this work
treats, cures or prevents any disease. Where research is cited, the citation reports
what a study measured — never what a food does. Any summary of this work that
attributes a health outcome to a food has misread it.