{"id":963,"date":"2021-08-11T22:54:11","date_gmt":"2021-08-11T22:54:11","guid":{"rendered":"https:\/\/nordicfoodlab.org\/?page_id=963"},"modified":"2021-08-11T22:54:11","modified_gmt":"2021-08-11T22:54:11","slug":"lars-williams-at-mesamerica","status":"publish","type":"page","link":"https:\/\/nordicfoodlab.org\/lars-williams-at-mesamerica\/","title":{"rendered":"Lars Williams at Mesam\u00e9rica"},"content":{"rendered":"\n

August 6, 2012 u200BThough Lars is now over at the test kitchen, he’s giving a few last talks for the lab, ones we planned before his shift<\/a> to the restaurant was decided. Last week he was at Mesamu00E9rica<\/a>, the largest gathering of chefs in Central America, where he gave a version of our MAD presentation<\/a> on entomophagy, but with a small, contextualising titular addition: “Delineating the edible and the inedible: or, how to get gringos to eat bugs”.<\/p>\n\n\n\n

“,”wysiwyg”:{“source”:””}}” data-block-type=”2″ id=”block-f6ed9d1cdaf0d33c7854″><\/p>\n\n\n\n

\u200bThough Lars is now over at the test kitchen, he’s giving a few last talks for the lab, ones we planned before his shift to the restaurant was decided. Last week he was at Mesam\u00e9rica<\/a>, the largest gathering of chefs in Central America, where he gave a version of our MAD presentation on entomophagy, but with a small, contextualising titular addition: “Delineating the edible and the inedible: or, how to get gringos to eat bugs”. Lars u200Blays down the facts.
[photo courtesy of Paula Forbes \/ Eater]<\/p>\n\n\n\n

“,”engine”:”wysiwyg”,”html”:”<\/p>\n\n\n\n

Lars u200Blays down the facts.
[photo courtesy of Paula Forbes \/ Eater]<\/p>\n\n\n\n

“},”linkTo”:””,”newwindow”:false,”imageId”:”501f91c3c4aaff0be5e855c0″,”lightbox”:false,”stretch”:false}” data-block-type=”5″ id=”block-4957616de7e74ab22f32″><\/p>\n\n\n\n\n\n

Lars \u200blays down the facts.
[photo courtesy of Paula Forbes \/ Eater] u200BThat one is all him. Chef wit at its finest.<\/p>\n\n\n\n

Rosio Sanchez, Pastry Chef at Noma, also gave a presentation on the history and physiology of dessert and how they come together to inform her work.<\/p>\n\n\n\n

“,”engine”:”visual”}” data-block-type=”2″ id=”block-ede5d8a92027426083ac”><\/p>\n\n\n\n

\u200bThat one is all him. Chef wit at its finest.<\/p>\n\n\n\n

Rosio Sanchez, Pastry Chef at Noma, also gave a presentation on the history and physiology of dessert and how they come together to inform her work. u200BRosio gave her presentation in Spanish, the operating language of the conference.
[photo by @albertotensai]<\/p>\n\n\n\n

“,”engine”:”wysiwyg”,”html”:”<\/p>\n\n\n\n

u200BRosio gave her presentation in Spanish, the operating language of the conference.
[photo by @albertotensai]<\/p>\n\n\n\n

“},”linkTo”:””,”newwindow”:false,”imageId”:”5020d7dce4b03f6f4d19d7de”,”lightbox”:false,”stretch”:false}” data-block-type=”5″ id=”block-1c14dc556f109a855be9″><\/p>\n\n\n\n\n\n

\u200bRosio gave her presentation in Spanish, the operating language of the conference.
[photo by @albertotensai] u200BFrom the torrential feed of twitter comments on their presentations both during and after the conference, it sounded like a success.<\/p>\n\n\n\n

Check out our new Appearances<\/a> page to see where we’re heading next.<\/p>\n\n\n\n

“,”engine”:”visual”}” data-block-type=”2″ id=”block-6bdf227e8137c0777bfb”><\/p>\n\n\n\n

\u200bFrom the torrential feed of twitter comments on their presentations both during and after the conference, it sounded like a success.<\/p>\n\n\n\n

Check out our new \u200bAppearances page to see where we’re heading next.<\/p>\n","protected":false},"excerpt":{"rendered":"

August 6, 2012 u200BThough Lars is now over at the test kitchen, he’s giving a few last talks for the lab, ones we planned before his shift to the restaurant was decided. Last week he was at Mesamu00E9rica, the largest gathering of chefs in Central America, where he gave a version of our MAD presentation on entomophagy, but with a small, contextualising titular addition: “Delineating the edible and the inedible: or, how to get gringos to eat bugs”. “,”wysiwyg”:{“source”:””}}” data-block-type=”2″ id=”block-f6ed9d1cdaf0d33c7854″> \u200bThough Lars is now over at the test kitchen, he’s giving a few last talks for the lab, ones we planned before his shift to the restaurant was decided. Last week he was at Mesam\u00e9rica, the largest gathering of chefs in Central America, where he gave a version of our MAD presentation on entomophagy, but with a small, contextualising titular addition: “Delineating the edible and the inedible: or, how … 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 6, 2012 u200BThough Lars is now over at the test kitchen, he’s giving a few last talks for the lab, ones we planned before his shift to the restaurant was decided. Last week he was at Mesamu00E9rica, the largest gathering of chefs in Central America, where he gave a version of our MAD presentation on entomophagy, but with a small, contextualising titular addition: “Delineating the edible and the inedible: or, how to get gringos to eat bugs”. “,”wysiwyg”:{“source”:””}}” data-block-type=”2″ id=”block-f6ed9d1cdaf0d33c7854″> \u200bThough Lars is now over at the test kitchen, he’s giving a few last talks for the lab, ones…<\/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\/963"}],"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=963"}],"version-history":[{"count":0,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/pages\/963\/revisions"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}