MAD Symposium
Summary: Within the chef trade, many have worked tirelessly for years trying to establish a culinary tradition reflective of one very simple fact: good ecology equals better flavour. In spite of this standard tenet of basic cooking wisdom, recent times have seen the global food system heading towards increasingly unsustainable production, diminishing animal and plant biodiversity and deteriorating environmental and climate conditions across the world. Therefore, chefs today have a new opportunity – and perhaps even an obligation – to inform the public about what is good to eat, and why. This means that we ourselves also need to learn much more about issues that are critical to our world: culinary history, native flora, the relationship between food and food supply systems, sustainability and the social significance of how we eat. The message is simple: delicious food can save the planet. MAD is a platform that recognises that the role of the chef is evolving and developing into a position of influence – one that impacts the manner in which people and food professionals consume and connect with food. Such responsibility requires education, an elevation of awareness and social maturity and MAD is set up to accelerate and harness this new potential for positive change across the food industry and beyond. More info on http://madfood.co
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- Copyright: © 2011-2013 MAD Symposium
Podcasts:
Rene Redzepi: Outro and Announcement of Next Year’s Theme
Leif Sørensen: From Nothing – ‘Till Something
Andrea Petrini: True Stories, Book Two – Cosmopolis Redux (a Trailer Trash Tracys Remix)
Enrique Olvera: Rotten, Fried Bananas
Tor Nørretranders: We Are Here Because We Have Appetite
Andoni Aduriz: Natural & Cultural Ecosystems
Søren Wiuff: All that We Eat has Been Alive
Francois Couplan: Wild Plants & Culinary Creativity
Alex Atala: Insects & Plants: Together for Life
Stefano Mancuso: The Unexpected Plant – Beyond the Animal Model
Jacqueline McGlade: Copenhagen is Buzzing: Bees, Cities & Our Common Future
Magnus Nilsson: Fäviken: How we do the Things that We Do
Hans Herren: Food Systems of the Future: Why & How They will be Different from Today’s
Yoshihiro Narisawa: Food Culture in Japan / SATOYAMA & Reconstruction After Earthquake Disaster
Tor Nørretranders: From Wild to Tame – and Back Again