N&M grad student Crystal Qing collaborated on the newly released cookbook, Lab Culture, now available on Amazon! It contains recipes and biographies from more than 120 scientists around the world. The book was compiled and designed by Ahna Skop, professor of genetics; Diana Chu, a professor at San Francisco State University; and Hareem Rauf, a recent UW–Madison graduate who majored in economics and data science.
“Food is part of our identity, and this book helps scientists share pieces of themselves,” says Qing.
Read more about the project in this eCALS article
