1. Shinichiro Takagi: "Asking the Winds of the Seasons"


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    Asking the Winds of the Seasons Shinichiro Takagi is one of Japan’s leading chefs. His restaurant is Zeniya, in Kanazawa, where he cooks meals in the traditional kaiseki style. In this speech…

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    • Enrique Olvera: "Rotten, Fried Bananas"


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      Enrique Olvera is the most visible member of a new wave of Mexican chefs reinterpreting their culture’s culinary traditions. He owns several restaurants in Mexico, most notably Pujol, in the…

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      • Andrea Pieroni: "The Importance of a Rose - Biocultural Diversity"


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        Andrea Pieroni is an associate professor of food botany, ethnobotany, and ethnobiology at the University of Gastronomic Sciences in Pollenzo, Italy. He is also the academic coordinator of the international…

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        • Leif Sørensen: "From Nothing - 'Till Something"


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          Leif Sørensen is the chef of Koks, in the Faroese Islands. In this talk from MAD2, he describes how he defied the odds in a culture that doesn’t appreciate fine dining, much less local…

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          • Rasmus Kofoed: "Passion/Prison"


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            Rasmus Kofoed is the chef of Copenhagen’s two-Michelin-star Geranium. But he is perhaps best known as the only person to have won the bronze, silver, and gold medals at the Bocuse d’Or,…

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            • Massimo Montanari: "Between Nature and Culture - Appetite as a Guide"


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              Massimo Montanari is a leading expert in food history and plays an important role in the popularization of scientific research to the general public. Massimo is currently professor of Medieval History…

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              • Tor Nørretranders: "We Are Here Because We Have Appetite"


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                The Danish philosopher Tor Nørretranders on how we should take inspiration from the hunter-gatherer to expand our pantry and use ingredients from the wild. From MAD2. To learn more about…

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                • Paul Rozin: "The Psychology of a Meal and How To Make a Meal Memorable"


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                  Paul Rozin is a professor of psychology at the University of Pennsylvania. Over the last 25 years, the major focus of his research has been human food choice, considered from biological, psychological,…

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                  • David Chang: "MSG and Umami"


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                    The Korean-American David Chang is the chef and owner of the Momofuku Restaurant Group, which began in 2004 with a modest East Village noodle shop and today includes some of the most iconic contemporary…

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                    • Mission Chinese Food: "The Audacity of Hope... and Szechuan Peppercorn"


                      from madfeed.co Added 3,118 9 1

                      Mission Chinese Food is a co-project of a restaurateur, chef and food consultant Anthony Myint and chef Danny Bowien. The project has humble origins springing from trucks and fleeting pop-ups and…

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