Themed Delineating the Edible & Inedible, the video lecture features Lars Williams and Mark Emil Hermansen from the Nordic Food Lab, who talk about the many factors affecting our perception of food as being edible and delicious.
The first video of the series made its debut Monday and it featured British chef Hugh Fearnley Whittingstall who spoke about sustainable fishing. Italian chef Massimo Bottura appears in the second video talking about social consciousness.
There are more videos to come so stay tuned for what's next from the lovely team at Mad Food Camp...
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.