Канал: MAD

MAD Monday @Home: Will Guidara on Feedback

MAD Monday @Home: Will Guidara on Feedback

What is a Good Life? | Carolyn Steel | MAD Monday

What is a Good Life? | Carolyn Steel | MAD Monday

Restore the Soil and Feed Tomorrow | David Montgomery | MAD Monday

Restore the Soil and Feed Tomorrow | David Montgomery | MAD Monday

Get On Your Knees (and Bring Gastronomy with You) | Christian Puglisi | MAD Monday

Get On Your Knees (and Bring Gastronomy with You) | Christian Puglisi | MAD Monday

How to Lead in a No-Ego Kitchen | Alanna Sapwell | Sydney MAD Monday

How to Lead in a No-Ego Kitchen | Alanna Sapwell | Sydney MAD Monday

Get Out of Your Own Way | Subhana Barzaghi | Sydney MAD Monday

Get Out of Your Own Way | Subhana Barzaghi | Sydney MAD Monday

Leaders are the Glue, Not the Light | Clarence Slockee & Christian Hampson | Sydney MAD Monday

Leaders are the Glue, Not the Light | Clarence Slockee & Christian Hampson | Sydney MAD Monday

Love and Resilience | Graham Long | Sydney MAD Mondays

Love and Resilience | Graham Long | Sydney MAD Mondays

Rediscovering Food Through Resilience | Indira Naidoo | Sydney MAD Mondays

Rediscovering Food Through Resilience | Indira Naidoo | Sydney MAD Mondays

Cultural Resilience | Lydia Miller | Sydney MAD Mondays

Cultural Resilience | Lydia Miller | Sydney MAD Mondays

Resilient Restaurants | Josh Niland, Fish Butchery | Sydney MAD Mondays

Resilient Restaurants | Josh Niland, Fish Butchery | Sydney MAD Mondays

Preserving Identity Through Coffee Traceability | Arthur Karuletwa

Preserving Identity Through Coffee Traceability | Arthur Karuletwa

MAD: A Global Cooking Community with an Appetite for Change

MAD: A Global Cooking Community with an Appetite for Change

Conducting the Kitchen | Ture Larsen & Randi Beier-Holgersen

Conducting the Kitchen | Ture Larsen & Randi Beier-Holgersen

Bridging The Gap Between Men and Women | Jytte Vikkelsøe

Bridging The Gap Between Men and Women | Jytte Vikkelsøe

Links Between the Culinary and Music Industries | Nina Persson & Tatiana Levha

Links Between the Culinary and Music Industries | Nina Persson & Tatiana Levha

What Does Courage Look Like | Trish Nelson

What Does Courage Look Like | Trish Nelson

Nobody Puts Baby In The... Kitchen | M. Orlando, N. Ekstedt, S. Barr, T. Lehva & L. Hinnerskov

Nobody Puts Baby In The... Kitchen | M. Orlando, N. Ekstedt, S. Barr, T. Lehva & L. Hinnerskov

How To Reverse Climate Change | Chad Frischmann

How To Reverse Climate Change | Chad Frischmann

On Food, Authenticity, and Culture | Romy Gill

On Food, Authenticity, and Culture | Romy Gill

Owning It | Rosio Sanchez

Owning It | Rosio Sanchez

What It Takes To Open Your Own Restaurant | Clare Smyth, Chef and Owner of Core

What It Takes To Open Your Own Restaurant | Clare Smyth, Chef and Owner of Core

Finding Peace in the Kitchen and the Mind | Michael Miller

Finding Peace in the Kitchen and the Mind | Michael Miller

#MeToo, Now What? | Kim Severson, Wade Davis & Lisa Donovan

#MeToo, Now What? | Kim Severson, Wade Davis & Lisa Donovan

Rewriting History | Jeannette Ehlers

Rewriting History | Jeannette Ehlers

No More Cock-Rock | Ben Shewry

No More Cock-Rock | Ben Shewry

Why Is What You Do Important? | Vincent Hendricks

Why Is What You Do Important? | Vincent Hendricks

Am I Good Enough? | Kamilla Seidler

Am I Good Enough? | Kamilla Seidler

What On Earth Just Happened | Lynda Obst

What On Earth Just Happened | Lynda Obst

Feeding A Million | Dan Giusti, Founder of Brigaid

Feeding A Million | Dan Giusti, Founder of Brigaid

Jay Fai's Famous Crab Omelet

Jay Fai's Famous Crab Omelet

MAD Live Stream

MAD Live Stream

How to Meet Demand for Australian Bushfoods | Sydney MAD Mondays

How to Meet Demand for Australian Bushfoods | Sydney MAD Mondays

Indigenous Australian Bushfoods | Gayle Quarmby

Indigenous Australian Bushfoods | Gayle Quarmby

Migration, Family, and Farming | Palisa Anderson

Migration, Family, and Farming | Palisa Anderson

Aboriginal Elder Charles Madden: Indigenous Foodways

Aboriginal Elder Charles Madden: Indigenous Foodways

The Stories that Define Australia | Nicole Watson

The Stories that Define Australia | Nicole Watson

Respect For the Sacred Land | Uncle Max Dulumunmun Harrison

Respect For the Sacred Land | Uncle Max Dulumunmun Harrison

What If We Were All Foragers? | René Redzepi

What If We Were All Foragers? | René Redzepi

Why did René Redzepi Launch the Foraging Program VILD MAD (Wild Food)?

Why did René Redzepi Launch the Foraging Program VILD MAD (Wild Food)?

Introducing the Foraging Program VILD MAD/Wild Food

Introducing the Foraging Program VILD MAD/Wild Food

Cooking Session for VILD MAD | Thorsten Schmidt

Cooking Session for VILD MAD | Thorsten Schmidt

Soba Master Tatsuru Rai Demonstrates His Craft

Soba Master Tatsuru Rai Demonstrates His Craft

Beets, Ubiquity, and Uniqueness | Daniel Patterson

Beets, Ubiquity, and Uniqueness | Daniel Patterson

Burns' Night | Ben Reade & Harry MacFadyen

Burns' Night | Ben Reade & Harry MacFadyen

Food Research in Restaurants Vs. Academia | Arielle Johnson

Food Research in Restaurants Vs. Academia | Arielle Johnson

Exploring Cooking Beyond the Kitchen | Wylie Dufresne

Exploring Cooking Beyond the Kitchen | Wylie Dufresne

Bringing Nutrition and Hummingbirds to My Community | Ron Finley

Bringing Nutrition and Hummingbirds to My Community | Ron Finley

Breaking the Rules | Roy Choi

Breaking the Rules | Roy Choi

Classical Music is Like a Well-Executed Meal | Paul Rozin

Classical Music is Like a Well-Executed Meal | Paul Rozin

Culinary Injustice | Michael Twitty

Culinary Injustice | Michael Twitty

What is Authenticity? | Jonathan Gold

What is Authenticity? | Jonathan Gold

The Future of Fish | Hugh Fearnley Whittingstall

The Future of Fish | Hugh Fearnley Whittingstall

Chefs and Jedi Knights | F. Henderson & T. Gulliver

Chefs and Jedi Knights | F. Henderson & T. Gulliver

How to Take it to the Next Level | David Chang

How to Take it to the Next Level | David Chang

The Audacity of Hope... | D. Bowien & A. Myint

The Audacity of Hope... | D. Bowien & A. Myint

My Greatest Fear | Alain Ducasse

My Greatest Fear | Alain Ducasse

It's Time to Act | Eric Archambeau

It's Time to Act | Eric Archambeau

Techniques of the Past for the Future | Jacques Pépin

Techniques of the Past for the Future | Jacques Pépin

Managing Talent | Sydney Finkelstein

Managing Talent | Sydney Finkelstein

Feeding the Restaurant Beast | Kat Kinsman

Feeding the Restaurant Beast | Kat Kinsman

Join Us at Noma on Opening Night | René Redzepi

Join Us at Noma on Opening Night | René Redzepi

What Gives Me Appetite | Chido Govera, Mushroom Farmer

What Gives Me Appetite | Chido Govera, Mushroom Farmer

The Role of Avantgarde Cuisine | Ferran Adrià

The Role of Avantgarde Cuisine | Ferran Adrià

The Contemporary Status of Agriculture | Vandana Shiva

The Contemporary Status of Agriculture | Vandana Shiva

How Relæ Became the First Organic Michelin Restaurant | Christian Puglisi

How Relæ Became the First Organic Michelin Restaurant | Christian Puglisi

Burning the Candle at Both Ends | Angela Dimayuga

Burning the Candle at Both Ends | Angela Dimayuga

Working With the Family | J.Téllez & R.Magaña

Working With the Family | J.Téllez & R.Magaña

Tomorrow's Kitchen Starts on the Farm | Carlo Petrini

Tomorrow's Kitchen Starts on the Farm | Carlo Petrini

Kitchen Solidarity | José Andrés, Nobel Peace Prize Nominee

Kitchen Solidarity | José Andrés, Nobel Peace Prize Nominee

Treasures in the Woods and Fields | Miles Irving

Treasures in the Woods and Fields | Miles Irving

Vivre la Cuisine | Michel Bras

Vivre la Cuisine | Michel Bras

Coquina et Naturali Vinorum | Iñaki Aizpitarte

Coquina et Naturali Vinorum | Iñaki Aizpitarte

Insects & Plants Together for Life | Alex Atala

Insects & Plants Together for Life | Alex Atala

Make Food Not War | Kamal Mouzawak

Make Food Not War | Kamal Mouzawak

How Will Future Food Systems Differ? | Hans Herren

How Will Future Food Systems Differ? | Hans Herren

The Power of Food | Gastón Acurio

The Power of Food | Gastón Acurio

A Waste of Waste | Arielle Johnson, Flavor Scientist

A Waste of Waste | Arielle Johnson, Flavor Scientist

A Very Delicious Sheep Brain | S.Nutter & V.Wågman

A Very Delicious Sheep Brain | S.Nutter & V.Wågman

The Full Cycle of Restaurant Amass | Matt Orlando

The Full Cycle of Restaurant Amass | Matt Orlando

A Future Without Waste | Ida Auken

A Future Without Waste | Ida Auken

The Future of Food | D. Chang & J. Yong Kim

The Future of Food | D. Chang & J. Yong Kim

The Role of Cooking in the Future of Food | Mark Emil Hermansen

The Role of Cooking in the Future of Food | Mark Emil Hermansen

Food Production Fosters Sustainable Development | Chido Govera

Food Production Fosters Sustainable Development | Chido Govera

Empowerment Through Cooking | David Hertz

Empowerment Through Cooking | David Hertz

Jiro Ono and René Redzepi Have a Cup of Tea

Jiro Ono and René Redzepi Have a Cup of Tea

Copenhagen is Buzzing: Bees, Cities & Our Common Future | Jacqueline McGlade

Copenhagen is Buzzing: Bees, Cities & Our Common Future | Jacqueline McGlade

Urban Food Systems | Thomas Harttung, Founder of Aarstiderne

Urban Food Systems | Thomas Harttung, Founder of Aarstiderne

From Wild to Tame and Back Again | Tor Nørretranders

From Wild to Tame and Back Again | Tor Nørretranders

A Short History of the Beet | Daniel Patterson

A Short History of the Beet | Daniel Patterson

All Food Has Been Alive | Søren Wiuff, Farmer

All Food Has Been Alive | Søren Wiuff, Farmer

Beyond the Animal Model | Stefano Mancuso

Beyond the Animal Model | Stefano Mancuso

An Introduction to the First MAD Symposium | René Redzepi

An Introduction to the First MAD Symposium | René Redzepi

Wild Flavours of England | Miles Irving, Forager

Wild Flavours of England | Miles Irving, Forager

Wild Plants & Culinary Creativity | Francois Couplan

Wild Plants & Culinary Creativity | Francois Couplan

Food Microbiology: An Overlooked Frontier | David Chang

Food Microbiology: An Overlooked Frontier | David Chang

How Good Food Can Save Our Planet | Dr. Molly Jahn

How Good Food Can Save Our Planet | Dr. Molly Jahn

The Flavours of Plants| Harold McGee, Author

The Flavours of Plants| Harold McGee, Author

The Cycle of Love | Ben Shewry, Chef and Owner of Attica

The Cycle of Love | Ben Shewry, Chef and Owner of Attica

Natural & Cultural Ecosystems | Andoni Aduriz

Natural & Cultural Ecosystems | Andoni Aduriz

Fäviken: How We Do Things | Magnus Nilsson

Fäviken: How We Do Things | Magnus Nilsson

Opening a Restaurant is Scary | Tatiana Levha, Co-Owner of Le Servan

Opening a Restaurant is Scary | Tatiana Levha, Co-Owner of Le Servan

Loco'l: Fast Food Made With Ideology | R. Choi & D. Patterson

Loco'l: Fast Food Made With Ideology | R. Choi & D. Patterson

Presenting the ZeroFoodprint Project | Chris Ying, Editor of MAD Dispatches

Presenting the ZeroFoodprint Project | Chris Ying, Editor of MAD Dispatches

Why Changing Eating Habits is Important? | Eyvind Hellstrøm

Why Changing Eating Habits is Important? | Eyvind Hellstrøm

Passing on Skills About Slow Food | The Allen Family

Passing on Skills About Slow Food | The Allen Family

Be Afraid | Albert Adrià

Be Afraid | Albert Adrià

Save Your Food Save Your Life | Ron Finley, Urban Gardener

Save Your Food Save Your Life | Ron Finley, Urban Gardener

Benchmarks Not the BMW | Jeremiah Tower

Benchmarks Not the BMW | Jeremiah Tower

How to Clean an Artichoke in 20 Seconds | Pierre Koffmann

How to Clean an Artichoke in 20 Seconds | Pierre Koffmann

Conviviality for One | Julian Baggini

Conviviality for One | Julian Baggini

Be Careful What You Wish For | Chris Cosentino

Be Careful What You Wish For | Chris Cosentino

How to Debone a Pig's Trotter | Pierre Koffmann

How to Debone a Pig's Trotter | Pierre Koffmann

The Perfect Omelette | Pierre Koffmann

The Perfect Omelette | Pierre Koffmann

How Food and Design Interact | Paola Antonelli, Senior Curator at MoMa

How Food and Design Interact | Paola Antonelli, Senior Curator at MoMa

Beautiful People Eat Ugly Fruit | Isabel Soares

Beautiful People Eat Ugly Fruit | Isabel Soares

Fulvio in Exile | Fulvio Pierangelini

Fulvio in Exile | Fulvio Pierangelini

A Diner's Confession on The Flavor of Fantasy | Anya Von Bremzen

A Diner's Confession on The Flavor of Fantasy | Anya Von Bremzen

Koomal Dreaming: Cultural Experiences | Josh Whiteland

Koomal Dreaming: Cultural Experiences | Josh Whiteland

Entrails: The Hidden Side of Cooking | Heribert Watzke

Entrails: The Hidden Side of Cooking | Heribert Watzke

Spontaneity in Cusine | Pascal Barbot, L'Astrance

Spontaneity in Cusine | Pascal Barbot, L'Astrance

Xenos | Knud Romer

Xenos | Knud Romer

Fermentation Revival | Sandor Katz

Fermentation Revival | Sandor Katz

Authenticity | Jonathan Gold, Food Critic

Authenticity | Jonathan Gold, Food Critic

Who's Got the Guts? | Tor Nørretranders

Who's Got the Guts? | Tor Nørretranders

The Perennial Plate | D.Klein & M. Fine

The Perennial Plate | D.Klein & M. Fine

Collaborations between Farm & Restaurant | C. Sandberg & D. Kinch

Collaborations between Farm & Restaurant | C. Sandberg & D. Kinch

Dark Snow | Jason Box

Dark Snow | Jason Box

On Guts | David Chang

On Guts | David Chang

The Importance of Biocultural Diversity | Andrea Pieroni

The Importance of Biocultural Diversity | Andrea Pieroni

The History of the Celebrity Chef | Paul Freedman

The History of the Celebrity Chef | Paul Freedman

Soba Master Tatsuru Rai Demonstrates His Craft

Soba Master Tatsuru Rai Demonstrates His Craft

The Art of the Table | Silvano Giraldin

The Art of the Table | Silvano Giraldin

Brittany: Melting Pot of the Flavors of the World | Olivier Roellinger

Brittany: Melting Pot of the Flavors of the World | Olivier Roellinger

Does the Apple Fall Far From the Tree? | Madhur Jaffrey

Does the Apple Fall Far From the Tree? | Madhur Jaffrey

Gut feelings - Love & Betrayal on the Plate | Jon Reiner

Gut feelings - Love & Betrayal on the Plate | Jon Reiner

Knowing Is Half the Battle | C. Ying & P. Freed

Knowing Is Half the Battle | C. Ying & P. Freed

The Passion, the Probe, and the Problem | Margot Henderson

The Passion, the Probe, and the Problem | Margot Henderson

Culinary Injustice | Michael Twitty, Culinary Historian

Culinary Injustice | Michael Twitty, Culinary Historian

Guts and Passion Shaped my Career | Barbara Lynch

Guts and Passion Shaped my Career | Barbara Lynch

GO WILD! | Roland Rittman

GO WILD! | Roland Rittman

A Conversation with Alain Ducasse | A.Ducasse; D. Chang; D. Patterson; C. Ying; R. Redzepi

A Conversation with Alain Ducasse | A.Ducasse; D. Chang; D. Patterson; C. Ying; R. Redzepi

Move Your Guts or Be Gutted | Christian Puglisi, Chef and Co-Owner of Relæ

Move Your Guts or Be Gutted | Christian Puglisi, Chef and Co-Owner of Relæ

The Contemporary Status of Agriculture | Dr. Vandana Shiva

The Contemporary Status of Agriculture | Dr. Vandana Shiva

Feeding Hunger: The Promise of Street Food | Roy Choi, Chef and Founder of Kogi

Feeding Hunger: The Promise of Street Food | Roy Choi, Chef and Founder of Kogi

Carne e Spirito | Dario Cecchini

Carne e Spirito | Dario Cecchini

Bringing Back Peace & Life to Mogadishu | Ahmed Jama

Bringing Back Peace & Life to Mogadishu | Ahmed Jama

Do I Have an Appetite for Creativity? | Ferran Adrià

Do I Have an Appetite for Creativity? | Ferran Adrià

Appetite? ... Ah. Hmm. Yes. | F. Henderson & T. Gulliver, Founders of St. John

Appetite? ... Ah. Hmm. Yes. | F. Henderson & T. Gulliver, Founders of St. John

From Nothing 'Till Something | Leif Sørensen

From Nothing 'Till Something | Leif Sørensen

An Appetite for Knowledge | Wylie Dufresne, Chef and Molecular Gastronomy Expert

An Appetite for Knowledge | Wylie Dufresne, Chef and Molecular Gastronomy Expert

True Stories, Book Two - Cosmopolis Redux (a Trailer Trash Tracys Remix) | Andrea Petrini

True Stories, Book Two - Cosmopolis Redux (a Trailer Trash Tracys Remix) | Andrea Petrini

Passion & Prison | Rasmus Kofoed, Head Chef and Co-Owner of Geranium

Passion & Prison | Rasmus Kofoed, Head Chef and Co-Owner of Geranium

Delineating the Edible and Inedible | Nordic Food Lab

Delineating the Edible and Inedible | Nordic Food Lab

Appetite as a Guide Between Nature and Culture | Massimo Montanari

Appetite as a Guide Between Nature and Culture | Massimo Montanari

The Audacity of Hope... and Szechuan Peppercorn | A.Myint & D. Bowien, Mission Chinese Food

The Audacity of Hope... and Szechuan Peppercorn | A.Myint & D. Bowien, Mission Chinese Food

The Psychology Behind a Memorable Meal | Paul Rozin

The Psychology Behind a Memorable Meal | Paul Rozin

What Gives Me the Appetite to Be the Person that I Am? | Chido Goverra

What Gives Me the Appetite to Be the Person that I Am? | Chido Goverra

The Taste of Wheat | Dan Barber, Chef and Co-Owner of Blue Hill

The Taste of Wheat | Dan Barber, Chef and Co-Owner of Blue Hill

Asking the Winds of the Seasons | Shinichiro Takagi

Asking the Winds of the Seasons | Shinichiro Takagi

Cultural Consciousness | Massimo Bottura, Osteria Francescana

Cultural Consciousness | Massimo Bottura, Osteria Francescana

Ethical Food Futures | Hugh Fearnley-Whittingstall

Ethical Food Futures | Hugh Fearnley-Whittingstall

Rotten, Fried Bananas | Enrique Olvera

Rotten, Fried Bananas | Enrique Olvera

MSG and Umami | David Chang

MSG and Umami | David Chang

The Lone Wolf | Roderick Sloan

The Lone Wolf | Roderick Sloan

We Are Here Because We Have Appetite | Tor Nørretranders

We Are Here Because We Have Appetite | Tor Nørretranders

An Introduction | René Redzepi, Co-Owner of noma

An Introduction | René Redzepi, Co-Owner of noma