Where we'll be:
14-15 July 2014: Michael Bom Frøst will be giving workshops at the University of Gastronomic Sciences in Bra, Italy.
4 September 2014: Michael Bom Frøst will be giving a talk for the Swedish food industry on introducing new foods to the world at the Svenska Livsmedelsdage conference 'Sense and Sensibility' in Tylösand, Sweden.
6 September 2014: Josh Evans will be presenting on the parallel pursuits of biodiversity and deliciousness at Mistura in Lima, Peru.
17 September 2014: Michael Bom Frøst will be presenting at the Nordic Taste & Flavour Centre in Göteborg, Sweden.
28-29 September 2014: Michael Bom Frøst will be participating in the Food and Data Workshop at the Royal Society in Chicheley, England.
2-3 October 2014: Josh Evans will be presenting at Duke University as part of the series 'Subnature and Culinary Culture'. more
Where we've been:
21-22 June 2014: The whole team was cooking, leading workshops and sharing the edible diversity of the oceans at Science at Sea on Copenhagen harbour. more
16 June 2014: Michael Bom Frøst gave a brief introduction to our work and to innovation in entrepreneurship at the Druid Conference 2014 at Copenhagen Business School.
16-18 May 2014: Ben Reade appeared on two panels at the Ballymaloe Litfest of Food & Wine at Ballymaloe Cookery School, Ireland. more
14-17 May 2014: Ben Reade and Josh Evans presented some of our insect gastronomy work at the FAO/WUR 'Insects to Feed the World' conference at Wageningen University in the Netherlands. more
12 May 2014: Michael Bom Frøst presented some of our work on the use of sensory methods in culinary contexts such as development kitchens at the sensory science conference SenseAsia 2014. more
11 May 2014: Ben Reade shared some stories from our ento-culinary field work at the Food Film Festival in Amsterdam. more
7-10 May 2014: Michael Bom Frøst visited Gadjah Mada University in Yogyakarta, Indonesia to present our thoughts on how chefs and scientists can collaborate.
16-17 March 2014: Ben Reade was a plenary speaker and panelist at the International Association of Culinary Professionals conference in Chicago. more
13 March 2014: Avery McGuire presented on how to attract the Y Generation to the Nordic countries through food at Serviceforum at the Nordic Hotel School in Stavanger, Norway. more
5 March 2014: Josh Evans presented to students, staff, and board members at William Angliss Institute in Melbourne on the connections between food diversity, taste, and resilience in food systems.
1 March 2014: Josh Evans cooked alongside James Viles for 'Terroir on the Table' as part of the First Fruit Dinner Series at the Adelaide Festival in Adelaide. more
21 February 2014: Ben Reade presented at The University of London as part of an event 'The virtues of the table: The ethics of food choices'. more
18 February 2014: Ben Reade taught as part of the MSc Gastronomy program at Queen Margaret University in Edinburgh.
9 November 2013: Ben Reade presented a talk 'Triumphs of a Delicious Revolution' at TEDxUniversityofMacedonia. more
25 October 2013: Ben Reade spoke about the importance of play in our methodology at Playful 2013 in London. more
8 October 2013: Ben Reade and Michael Bom Frøst presented 'Food System Innovation for Diversity' at the HQ of the Food and Agricultural Organization of the United Nations, Rome, Italy.
1-6 October 2013: Ben Reade shared our work at 2013 AsiO Gusto in Namyangju, South Korea. more
29 September 2013: Ben Reade presented our work at Chef Sache in Köln. more
20 September 2013: Ben Reade spoke at Arctic Food Festival in Mosjøen, Norway.
30 August 2013: Ben Reade presented a paper on 'The Art and Science of Fermentation' at the Annual Meeting of the Korean Society of Food Science and Technology in Seoul. more
20 July 2013: Ben Reade spoke on resilience in delicious systems at The Lost Lectures in London. more
1 July 2013: Josh Evans shared our work with the International Summer Faculty at Copenhagen Business School.
3-6 May 2013: Ben Reade was a speaker at the Ballymaloe Literary Festival of Food and Wine in East Cork, Ireland. more
7 April 2013: Josh Evans presented on fish sauce as a model for developing more efficient local food systems at the 19th Australian Gastronomy Symposium in Newcastle, Australia. more
6 April 2013: Mark Emil Hermansen presented a paper based on his work on terroir at the "The New Nordic Cuisine in New York City" Symposium at Columbia University.
23 March 2013: Ben Reade lead a tasting workshop at the Food Film Festival in Amsterdam. more
5 December 2012: Ben Reade and Michael Bom Frøst presented tastings of shellfish at a conference in Nordjylland on Danish shellfish, as part of our collaboration with the Danish food organisation Madkulturen. more
26 November 2012: Ben Reade and Michael Bom Frøst lead a tasting workshop on Danish game at the conference 'Det Vilde Danmark' at Ledreborg Slot in Lejre, as part of our collaboration with the Danish food organisation Madkulturen. The title of the tasting was 'A journey of discovery in Nordic tastes'; the conference was in Danish and was organised by Madkulturen and Region Sjælland. more
5 November 2012: Director Michael Bom Frøst gave a presentation on the sensory experience of food at the showing of 'Entre les Bras' at the Copenhagen International Documentary Film Festival. more
25 October 2012: Ben Reade and Michael Bom Frøst lead a tasting workshop at the biennial Salone Del Gusto /Terra Madre festival in Turin, Italy. more
24 October 2012: Ben Reade and Michael Bom Frøst talk on 'Fermentation as Traditional Biotechnology in a Modern Context' at the University of Gastronomic Sciences, Pollenzo, Italy . more
8 October 2012: Ben Reade and Michael Bom Frøst gave a presentation at the Food4You conference in Wageningen, Netherlands, in collaboration with microbiologist Eddy Smid of Wageningen University, on the role of salt in food fermentation. more
7 September 2012: Lars Williams lead a tasting workshop at FOOD Festival in Aarhus, with Dan Felder of Momofuku Lab in New York. more
5 September 2012: Lars Williams and Mark Emil Hermansen presented at the Kavli Popular Science Lectures as part of Kavli Prize Week in Oslo, Norway. more
1 September 2012: Josh Evans presented our søl ice cream to hundreds of kids at Meyers Madmodsløb at Tiøren in Copenhagen's Amager Strand. more
27-28 August 2012: Lars Williams presented at the Gastrophysics Symposium in Copenhagen on 'Culinary Applications of Microbial Ethnobiology', in collaboration with Dan Felder of Momofuku Lab. more
26 August 2012: Ben Reade and Mark Emil Hermansen lead a taste workshop at Nordic Taste, run by Copenhagen Cooking. more
25 July 2012: Lars Williams presented on 'Delineating the edible and the inedible: or, how to get gringos to eat bugs' at Mesamérica in Mexico City. more
2 July 2012: Lars Williams and Mark Hermansen presented on 'Delineating the edible and the inedible' for the first time at the MAD Symposium 2012. more