James Kennedy Monash, who called himself a British sinophile in Australia, a chemistry teacher, created these posters as a was to breaking down people’s fear that “chemicals” are found in many of our foods. Or, at least that what it looks like when we read the labels. To do this, he created his “ingredients” series to show that nature evolves compounds, mechanisms and structures far more complicated and anything chemists might produce and put into our food.
Check out mother natures complexity. BTW, in case you’re wondering what a sinophile is, I was wondering that as well. A sinophile is a person who is attracted to all things Chinese. What that has to do with chemistry is still a mystery, but I like the way his mind thinks when it comes to chemicals we put into our bodies in the name of being “all natural.”
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The Chemistry of Natural Foods
The chemistry of natural foods, as published by James Kennedy, professor of chemistry.
Director, Digital marketing Strategies, & Analytic Insights for a large national automotive group. Also a husband, father, missionary, and one who possesses an admitted weakness for the latest digital trends and gadgets.