August 20, 2012 We are honored to announce that Lars Williams and Mark Emil Hermansen will speak at the Kavli Prize Popular Science Lectures at the University Aula in Oslo on September 5th.<\/p>\n\n\n\n
u200BWe will be the last speakers of the day, preceded by Lisa Randall, theoretical physicist, May-Britt Moser, neuroscientist, and Nathan Myhrvold, former CTO at Microsoft and co-founder of Intellectual Ventures, and also the man behind Modernist Cuisine.<\/p>\n\n\n\n
u200BThe title of our talk is ‘Delineating the Edible and Inedible’. The talk will cover Nordic Food Lab’s search for new and exciting flavors previously unknown, forgotten, or plainly undiscovered and present how we aim to challenge the cultural concepts of what is and what is not edible as a way to innovate how and what we eat, most recently in our quest for finding the deliciousness of insects.<\/p>\n\n\n\n
For more information and registration, click here<\/a>.u200B<\/p>\n\n\n\n “,”engine”:”visual”}” data-block-type=”2″ id=”block-41ed500c889c6ceebbb7″><\/p>\n\n\n\n We are honored to announce that Lars Williams and Mark Emil Hermansen will speak at the Kavli Prize Popular Science Lectures at the University Aula in Oslo on September 5th.<\/p>\n\n\n\n \u200bWe will be the last speakers of the day, preceded by Lisa Randall, theoretical physicist, May-Britt Moser, neuroscientist, and Nathan Myhrvold, former CTO at Microsoft and co-founder of Intellectual Ventures, and also the man behind Modernist Cuisine.<\/p>\n\n\n\n \u200bThe title of our talk is ‘Delineating the Edible and Inedible’. The talk will cover Nordic Food Lab’s search for new and exciting flavors previously unknown, forgotten, or plainly undiscovered and present how we aim to challenge the cultural concepts of what is and what is not edible as a way to innovate how and what we eat, most recently in our quest for finding the deliciousness of insects.<\/p>\n\n\n\n For more information and registration, click here.\u200b<\/p>\n","protected":false},"excerpt":{"rendered":" August 20, 2012 We are honored to announce that Lars Williams and Mark Emil Hermansen will speak at the Kavli Prize Popular Science Lectures at the University Aula in Oslo on September 5th. u200BWe will be the last speakers of the day, preceded by Lisa Randall, theoretical physicist, May-Britt Moser, neuroscientist, and Nathan Myhrvold, former CTO at Microsoft and co-founder of Intellectual Ventures, and also the man behind Modernist Cuisine. u200BThe title of our talk is ‘Delineating the Edible and Inedible’. The talk will cover Nordic Food Lab’s search for new and exciting flavors previously unknown, forgotten, or plainly undiscovered and present how we aim to challenge the cultural concepts of what is and what is not edible as a way to innovate how and what we eat, most recently in our quest for finding the deliciousness of insects. For more information and registration, click here.u200B “,”engine”:”visual”}” data-block-type=”2″ id=”block-41ed500c889c6ceebbb7″> We are … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":" August 20, 2012 We are honored to announce that Lars Williams and Mark Emil Hermansen will speak at the Kavli Prize Popular Science Lectures at the University Aula in Oslo on September 5th. u200BWe will be the last speakers of the day, preceded by Lisa Randall, theoretical physicist, May-Britt Moser, neuroscientist, and Nathan Myhrvold, former CTO at Microsoft and co-founder of Intellectual Ventures, and also the man behind Modernist Cuisine. u200BThe title of our talk is ‘Delineating the Edible and Inedible’. The talk will cover Nordic Food Lab’s search for new and exciting flavors previously unknown, forgotten, or plainly undiscovered and…<\/p>\n","category_list":"","author_info":{"name":"Leigh","url":"https:\/\/nordicfoodlab.org\/blog\/author\/leigh\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/pages\/961"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=961"}],"version-history":[{"count":0,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/pages\/961\/revisions"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=961"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}