Where we'll be:
4 December 2015: Josh will be presenting with collaborators on Entomophagy and Power at the 'Insects as food and feed interdisciplinary workshop' at Oxford University, UK. more
15 December 2015: Roberto will be teaching a course on cooking with insects at the Basque Culinary Centre. more
Where we've been:
10 November 2015: Roberto and Josh will be presenting a short clip from our upcoming documentary film BUGS, and giving a talk on our insect research at CPH:CONFERENCE as part of the Copenhagen Documentary Film Festival. more
5 November 2015: Jonas and Dwi presented about our work with sourdough and tempe at Indigenous Terra Madre in Shillong, NE India. more
2 November 2015: Michael presented on our work at the Marmite Food Lab in Zürich, Switzerland.
19 October 2015: Josh gave a Master's Tea at Calhoun College, Yale University, on our work in general and our insects research.
17 October 2015: Josh spoke on a panel and giving a workshop at 'Eating Through Time: Food, Health, History' at the New York Academy of Medicine. more
5 October 2015: Roberto presented on Rai (Italian National Television) at the World Expo in Milan on 'Foods of the future'. more
4 October 2015: Roberto led a workshop called "Edible Insects: Novel or Novelty?" at Terra Madre Giovani in Milan. more
8 September 2015: Josh gave a presentation on our work at the kick-off meeting for MicroWine, an EU research consortium for wine microbiology. more
23-27 August 2015: Dwi presented a poster on "Indonesian consumers' perception of modernised and original version of traditional food" at the Pangborn Sensory Science Symposium in Gothenburg, Sweden. more
31 July 2015: Jonas will be giving a talk on our work for Pecha Kucha Copenhagen as part of the Trailerpark Festival. more
27 July 2015: Josh gave a workshop on insects in ecological and gastronomic context in Steigen, Norway.
3-5 July 2015: Josh participated in the Oxford Symposium on Food and Cookery in Oxford, England.
26-28 June 2015: Michael, Jonas, Charlotte and Rikke will share our work with Smag for Livet at Kulinarisk Sydfyn in Svendborg, Denmark. more
24-26 June 2015: Michael, Josh, and Bernat convened a session on our work entitled 'Asian Foodways In and Out of the Nordic Region' at the conference 'Food, Feeding and Eating In and Out of Asia' run by the Asian Dynamics Initiative at the University of Copenhagen, and Roberto contributed to a session entitled 'Food Security/Safety in Southeast Asia'. more
15-19 June 2015: Roberto and Santiago cooked and taught for one week at Le Tavole Accademiche at the University of Gastronomic Sciences in Bra, Italy. more
12 June 2015: The whole team shared our work at Folkemødet on Bornholm, Denmark, as part of the Smag for Livet project. more
1 June 2015: Michael shared our work on insects at the Stockholm Food Forum 2015. more
18 May 2015: Jonas presented at the Alchemist Flavour Festival in Athens, Greece. more
12 May 2015: Jonas contributed to the workshop 'A Taste of the Future' in Oslo. more
23-24 April 2015: Michael and Jonas presented as part of Smag for Livet at Forsknings Døgn in Copenhagen. more
13 April 2015: Roberto and Josh presented at Le Strade della Mozzarella in Paestum, Italy. more
11 April 2015: Roberto and Josh shared our work at Sangue na Guelra / Young Chefs with Guts Festival in Lisbon, Portugal. more
20 March 2015: Josh presented on our work at the Forests for Food - Food for Forests Conference at the United Nations Economic Commission for Europe (UNECE) along with the Food and Agriculture Organisation (FAO) in Geneva. more
9 March 2015: Michael presented at the White Guide Trend Seminar in Stockholm, Sweden.
19 February 2015: Roberto contributed to a workshop on insects in gastronomic context at Le Cordon Bleu Dusit Culinary Institute in Bangkok, Thailand. more
8-10 February 2015: Roberto and Jonas presented at Identità Golose in Milan, Italy. more
5 February 2015: Josh and Roberto shared our vision for edible insects at a debate hosted by Jordbrugs Akademikere in Copenhagen. more
3 February 2015: Josh presented on the intersections between taste and health in our work for the Wellcome Trust Foundation at the Medical Museion in Copenhagen.
16 January 2015: Jonas Astrup Pedersen gave a presentation on our vision for 'Future Food' for Danish youth at the Concito think tank in Copenhagen.
26 October 2014: Josh Evans and Roberto Flore, along with our former team member Ben Reade, presented some of our work with insects based on field work over the past year at Salone del Gusto in Turin, Italy. more
5 October 2014: Josh Evans and Roberto Flore conducted a workshop and gave a short talk at the Stadt Land Food festival in Berlin. more
2-3 October 2014: Josh Evans presented on a panel and at a dinner event at Duke University as part of the series 'Subnature and Culinary Culture'. more
2 October 2014: Jonas Astrup Pedersen shared our work at a food film event for Politiken's IBYEN at the imminently open LilleBROR. more
28-29 September 2014: Michael Bom Frøst presented at the Food and Data Workshop at the Royal Society in Chicheley, England.
17 September 2014: Michael Bom Frøst presented at the Nordic Taste & Flavour Centre in Göteborg, Sweden.
9 September 2014: Josh Evans recorded a podcast interview with the Yale Sustainable Food Project and Yale Radio on our work. Listen here.
9 September 2014: Jonas Astrup Pedersen presented his Master's Thesis entitled 'Disgusting or Delicious' at the EuroSense 2014: Sense of Life (6th European Conference on Sensory and Consumer Research) hosted by Elsevier in Copenhagen, Denmark. more
9 September 2014: Josh Evans presented our work at Yale University in conversation with Professor of History Paul Freedman, hosted by the Yale Sustainable Food Project. more
6 September 2014: Josh Evans presented on the parallel pursuits of biodiversity and deliciousness at Mistura in Lima, Peru.
4 September 2014: Michael Bom Frøst gave a talk for the Swedish food industry on introducing new foods to the world at the Svenska Livsmedelsdage conference 'Sense and Sensibility' in Tylösand, Sweden.
14-15 July 2014: Michael Bom Frøst gave workshops at the University of Gastronomic Sciences in Bra, Italy.
21-22 June 2014: The whole team was cooking, leading workshops and sharing the edible diversity of the oceans at Science at Sea on Copenhagen harbour. more
16 June 2014: Michael Bom Frøst gave a brief introduction to our work and to innovation in entrepreneurship at the Druid Conference 2014 at Copenhagen Business School.
16-18 May 2014: Ben Reade appeared on two panels at the Ballymaloe Litfest of Food & Wine at Ballymaloe Cookery School, Ireland. more
14-17 May 2014: Ben Reade and Josh Evans presented some of our insect gastronomy work at the FAO/WUR 'Insects to Feed the World' conference at Wageningen University in the Netherlands. more
12 May 2014: Michael Bom Frøst presented some of our work on the use of sensory methods in culinary contexts such as development kitchens at the sensory science conference SenseAsia 2014. more
11 May 2014: Ben Reade shared some stories from our ento-culinary field work at the Food Film Festival in Amsterdam. more
7-10 May 2014: Michael Bom Frøst visited Gadjah Mada University in Yogyakarta, Indonesia to present our thoughts on how chefs and scientists can collaborate.
16-17 March 2014: Ben Reade was a plenary speaker and panelist at the International Association of Culinary Professionals conference in Chicago. more
13 March 2014: Avery McGuire presented on how to attract the Y Generation to the Nordic countries through food at Serviceforum at the Nordic Hotel School in Stavanger, Norway. more
5 March 2014: Josh Evans presented to students, staff, and board members at William Angliss Institute in Melbourne on the connections between food diversity, taste, and resilience in food systems.
1 March 2014: Josh Evans cooked alongside James Viles for 'Terroir on the Table' as part of the First Fruit Dinner Series at the Adelaide Festival in Adelaide. more
21 February 2014: Ben Reade presented at The University of London as part of an event 'The virtues of the table: The ethics of food choices'. more
18 February 2014: Ben Reade taught as part of the MSc Gastronomy program at Queen Margaret University in Edinburgh.
9 November 2013: Ben Reade presented a talk 'Triumphs of a Delicious Revolution' at TEDxUniversityofMacedonia. more
25 October 2013: Ben Reade spoke about the importance of play in our methodology at Playful 2013 in London. more
8 October 2013: Ben Reade and Michael Bom Frøst presented 'Food System Innovation for Diversity' at the HQ of the Food and Agricultural Organization of the United Nations, Rome, Italy.
1-6 October 2013: Ben Reade shared our work at 2013 AsiO Gusto in Namyangju, South Korea. more
29 September 2013: Ben Reade presented our work at Chef Sache in Köln. more
20 September 2013: Ben Reade spoke at Arctic Food Festival in Mosjøen, Norway.
30 August 2013: Ben Reade presented a paper on 'The Art and Science of Fermentation' at the Annual Meeting of the Korean Society of Food Science and Technology in Seoul. more
20 July 2013: Ben Reade spoke on resilience in delicious systems at The Lost Lectures in London. more
1 July 2013: Josh Evans shared our work with the International Summer Faculty at Copenhagen Business School.
3-6 May 2013: Ben Reade was a speaker at the Ballymaloe Literary Festival of Food and Wine in East Cork, Ireland. more
7 April 2013: Josh Evans presented on fish sauce as a model for developing more efficient local food systems at the 19th Australian Gastronomy Symposium in Newcastle, Australia. more
6 April 2013: Mark Emil Hermansen presented a paper based on his work on terroir at the "The New Nordic Cuisine in New York City" Symposium at Columbia University.
23 March 2013: Ben Reade lead a tasting workshop at the Food Film Festival in Amsterdam. more
5 December 2012: Ben Reade and Michael Bom Frøst presented tastings of shellfish at a conference in Nordjylland on Danish shellfish, as part of our collaboration with the Danish food organisation Madkulturen. more
26 November 2012: Ben Reade and Michael Bom Frøst lead a tasting workshop on Danish game at the conference 'Det Vilde Danmark' at Ledreborg Slot in Lejre, as part of our collaboration with the Danish food organisation Madkulturen. The title of the tasting was 'A journey of discovery in Nordic tastes'; the conference was in Danish and was organised by Madkulturen and Region Sjælland. more
5 November 2012: Director Michael Bom Frøst gave a presentation on the sensory experience of food at the showing of 'Entre les Bras' at the Copenhagen International Documentary Film Festival. more
25 October 2012: Ben Reade and Michael Bom Frøst lead a tasting workshop at the biennial Salone Del Gusto /Terra Madre festival in Turin, Italy. more
24 October 2012: Ben Reade and Michael Bom Frøst talk on 'Fermentation as Traditional Biotechnology in a Modern Context' at the University of Gastronomic Sciences, Pollenzo, Italy . more
8 October 2012: Ben Reade and Michael Bom Frøst gave a presentation at the Food4You conference in Wageningen, Netherlands, in collaboration with microbiologist Eddy Smid of Wageningen University, on the role of salt in food fermentation. more
7 September 2012: Lars Williams lead a tasting workshop at FOOD Festival in Aarhus, with Dan Felder of Momofuku Lab in New York. more
5 September 2012: Lars Williams and Mark Emil Hermansen presented at the Kavli Popular Science Lectures as part of Kavli Prize Week in Oslo, Norway. more
1 September 2012: Josh Evans presented our søl ice cream to hundreds of kids at Meyers Madmodsløb at Tiøren in Copenhagen's Amager Strand. more
27-28 August 2012: Lars Williams presented at the Gastrophysics Symposium in Copenhagen on 'Culinary Applications of Microbial Ethnobiology', in collaboration with Dan Felder of Momofuku Lab. more
26 August 2012: Ben Reade and Mark Emil Hermansen lead a taste workshop at Nordic Taste, run by Copenhagen Cooking. more
25 July 2012: Lars Williams presented on 'Delineating the edible and the inedible: or, how to get gringos to eat bugs' at Mesamérica in Mexico City. more
2 July 2012: Lars Williams and Mark Hermansen presented on 'Delineating the edible and the inedible' for the first time at the MAD Symposium 2012. more