Nordic Food Lab



Delineating the Edible and Inedible | Nordic Food Lab

Nordic Food Lab is a non-profit, self-governed gastronomic research institution, established in 2008. Its purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public.

In this speech from MAD2, two members of the lab discuss their efforts to make insects delicious to the western palate.

 

To stay up to date on everything MAD, follow us on Instagram and sign up for our newsletter below.



Related videos

Appetite? Ah. Hmm. Yes.

Fergus Henderson and Trevor Gulliver

London's most beloved restaurateurs sit down for an informal chat.

The Taste of Wheat

Dan Barber

The influential American chef and author presents a play in three acts.

Ethical Food Futures

Hugh Fearnley-Whittingstall

The British author presents today's greatest challenges to sustainability, and how we might overcome them.

HELP US STAY MAD

Support

Feeling inspired by the global cooking community? MAD’s ambitious goals are made possible by the generosity of people like you. If you value what we do, please join us with a donation so we can keep driving change in the food world.

Subscribe

Newsletter

Marketing permission: I give my consent to MAD to be in touch with me via email using the information I have provided in this form for the purpose of news, events and updates.