Speaking Out
“I mean, how many chefs you think are depressed, anyway? Like 95%?” I was standing in a bar, talking with a chef friend. It was late. We were drinking. And talking about depression. I’ve always had my ups and downs. Some days were harder than others. Some years were...
Alex Atala brings Brazil together to discuss food
FRUTO promised “dialogues on food” and it delivered. Organized by Brazilian chef Alex Atala, cultural manager Felipe Ribenboim, and Atala’s ATÁ Institute, the symposium, that took place in São Paulo during January 26-27, brought together anthropologists, geneticists,...
A Journey of Flavor
Eva Sarai is a current MAD intern in Copenhagen. She travelled to Denmark to study, and she will return to the US to finish her studies in Psychology and neuroscience at Grinnell College. Photos in this article were taken by Theis Bothmann. Frikadeller—tasty,...
A Mushroom of One’s Own
Nancy Lee has a PhD in Gender and Cultural Studies from the University of Sydney, Australia. Her dissertation examined the impact of social media and celebrity culture on chefs’ modes of production. She tweets and ‘grams at @pre_dessert My first real interaction with...
