Rice Magazine celebrates food, glorious food

Rice Magazine

The summer 2017 issue of Rice Magazine features a menu of Owls who are contributing, in myriad ways, to Houston’s reputation as one of America’s most innovative and creative food cities. Read the stories of an instructor who cooked up a new way to teach chemistry, an award-winning restaurant critic, the chefs behind Rice’s food (r)evolution and several alums running successful gastronomic businesses. The issue is online at http://magazine.rice.edu/. (Illustration by Adam Cruft; photos by┬áTommy LaVergne and Jeff Fitlow)

Rice Magazine

From left, Wiess Instructor of Chemistry Lesa Tran Lu ’07, restaurant critic Alison Cook ’69 and pastry chef Telly Chen De Santiago.

 

 

About Rice News Staff

The Rice News is produced weekly by the Office of Public Affairs at Rice University.