The Lost Lectures
In this fascinating talk, Ben guides us through an exploration of the edible. He confesses to a penchant for pasta and pesto, but also outlines some rather more experimental approaches to nutrition, including a *tentative* case for developing a “culinary relationship with insects”. Hissing cockroach anyone?
Ben Reade is Head of Culinary Research and Development at the Nordic Food Lab, Noma’s mind-boggling research and innovation facility in Copenhagen (Noma, in case you don’t know, was voted World’s Best Restaurant in 2010, 2011 and 2012). He leaves his houseboat laboratory to fly to London to share his thrilling work in food innovation, both from a gastronomic and wider societal perspective: pushing the boundaries of deliciousness to open new concepts of what is termed edible.
