On the Revolutionary Chef Pierre de la Varenne
In mid-17th century France, when sauces were thin and acidic, and vegetables were pushed to the side, François Pierre de la Varenne championed butter and Jerusalem artichokes. Whereas aristocratic French food and cooking techniques had remained medieval, and if...
The Human Gut
In 2013, Lucky Peach helped organize our MAD symposium under the theme of “GUTS”. The topics discussed during that two-day event—and later published in a Lucky Peach booklet called GUTS are still as relevant as ever. Every Wednesday until the GUTS run out, we’ll be...
Raising Ants in the Midwest
Can ants be farm raised for consumption? Inspired by foreign culinary exploits, and in case of a possible apocalypse, Iliana Regan of Elizabeth and Bunny, the Micro Bakery, and Wunder Pop, tackles the question. In a series of journal entries she shares her close...
Don’t Spill the Wine
The shift in perception of unused food in kitchens from waste to resource is a growing trend. We have discussed this topic before, and our research team is continuously exploring the potential of innovating food waste in our MAD lab. We are thrilled to see similar...
