The Second MAD Symposium
The second MAD Symposium shifted its attention from from plant to person. Appetite connects the outer world to our inner needs, keeps us curious, and compels us to explore the world with our senses. Speakers gathered to discuss all the tacit decisions that determine how they think about and conceptualize food, flavor, and deliciousness in order to more actively acknowledge what chefs’ hands instinctively appreciate after working for years with the bigger purposes of hunger. Appetite is their source of inspiration and a way to think bigger.
Schedule
The schedule for MAD2 — Appetite
Day One
Friday, July 1st
René Redzepi Introduces the Second MAD Symposium
René Redzepi, Chef/Owner, noma and Founder, MAD Denmark
The Lone Wolf
Roderick Sloan, Diver, Fisherman, Chef, and Seafood Supplier to top restaurants Norway/Scotland
Rotten, Fried Bananas Enrique Olvera
Enrique Olvera, Chef/Owner, Pujol; Owner of Cosme, Atla, Damiant, and others Mexico
Between Nature and Culture: Appetite as a Guide
Massimo Bottura, Chef/Owner, Osteria Francescana and Founder, Food for Soul Italy
Presentation
Shinchiro Takagi, Chef/Owner, Zeniya Japan
Presentation
Marc Veyrat, Chef, La Maison des Bois France
Presentation
Tor Nørretranders, Author • Denmark
Presentation
Joost Bakker, Owner, Greenhouse by Joost; Founder, Built By Joost Netherlands
The Importance of a Rose: Biocultural Diversity
Andrea Pieroni, Professor of Ethnobotany and Ethnobiology, University of Gastronomic Sciences Italy
The Taste of Wheat
Dan Barber, Chef/Co-Owner, Blue Hill and Blue Hill at Stone Barns; Founder, Row7 Seeds USA
Day Two
Saturday, 2nd July
What Gives Me the Appetite to Be the Person That I Am
Chido Govera, Mushroom Farmer and Founder, Future of Hope Foundation Zimbabwe
The Audacity of Hope…and Szechuan Peppercorn
Anthony Myint & Danny Bowien, Co-Founders, Mission Chinese Food USA
True Stories, Book Two: Cosmopolis Redux (a Trailer Trash Tracys Remix)
Andrea Petrini, Food Journalist/Critic France/Italy
The Psychology of a Meal and How To Make a Meal Memorable
Paul Rozin, Professor of Psychology, University of Pennyslvania USA
Between Nature and Culture: Appetite as a Guide
Massimo Montanari, Professor of Medieval History, Bologna University and Scholar in Food Studies Italy
Presentation
Mark Emil & Lars Williams, Co-Founders, Empirical Spirits; previously at Nordic Food Lab Denmark
Exploring Cooking Beyond the Kitchen
Wylie Dufresne, Chef/Owner, Du’s Donuts; previously Chef/Owner, WD-50 USA
Videos from MAD2
Massimo Montanari
Appetite as a Guide Between Nature and Culture
Chido Govera
What Gives Me Appetite
A.Myint & D. Bowien