MAD Feed lp@madfeed.co https://video.madfeed.co en-us Visualplatform http://blogs.law.harvard.edu/tech/rss MAD Feed episodic no https://video.madfeed.co/files/rv20.7/sitelogo.gif https://video.madfeed.co http://video.madfeed.co/christine-schauflingers-strudel <p><p>A moment&nbsp;of paper-thin, doughy zen from strudel queen Christine Schauflinger, chef and owner of Gasthaus Theuerwang.</p></p><p><a href="http://video.madfeed.co/christine-schauflingers-strudel"><img src="http://video.madfeed.co/64968567/116734011/80f2482af89ae2e21dc62798831fef1e/standard/download-25-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/116734011 Tue, 23 Sep 2025 14:16:00 GMT Christine Schauflinger's Strudel A momentof paper-thin, doughy zen from strudel queen Christine Schauflinger, chef and owner of Gasthaus Theuerwang. A momentof paper-thin, doughy zen from strudel queen Christine Schauflinger, chef and owner of Gasthaus Theuerwang. MAD Feed 04:50 <p><p>A moment&nbsp;of paper-thin, doughy zen from strudel queen Christine Schauflinger, chef and owner of Gasthaus Theuerwang.</p></p><p><a href="http://video.madfeed.co/christine-schauflingers-strudel"><img src="http://video.madfeed.co/64968567/116734011/80f2482af89ae2e21dc62798831fef1e/standard/download-25-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/s1e2-harold-mcgee-flavor <p><p>Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss pleasure, the flavors that have stuck with them since childhood, and what’s really going on in your brain when you put something in your mouth.</p><p></p><p>About MAD:<br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world.</p><p><a target="_blank" rel="noopener noreferrer nofollow" href="https://madfeed.co">https://madfeed.co</a></p></p><p><a href="http://video.madfeed.co/s1e2-harold-mcgee-flavor"><img src="http://video.madfeed.co/64968580/112287498/8c4adef232592a385329acd55dd70f67/standard/download-27-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112287498 Mon, 14 Apr 2025 00:00:00 GMT S1E2 - Harold McGee & Flavor Illusions - MAD Talks Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss pleasure, the flavors that have stuck with them since childhood, and what’s really going on in your brain when you put something in your mouth.About MAD:MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world.https://madfeed.co Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss... MAD Feed 47:02 <p><p>Redzepi sits down with Harold McGee, the writer who has done more than anyone else to explain the science of flavor to the world, and the author of On Food and Cooking—a book we can pretty much guarantee all chefs have on their shelf. They discuss pleasure, the flavors that have stuck with them since childhood, and what’s really going on in your brain when you put something in your mouth.</p><p></p><p>About MAD:<br>MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world.</p><p><a target="_blank" rel="noopener noreferrer nofollow" href="https://madfeed.co">https://madfeed.co</a></p></p><p><a href="http://video.madfeed.co/s1e2-harold-mcgee-flavor"><img src="http://video.madfeed.co/64968580/112287498/8c4adef232592a385329acd55dd70f67/standard/download-27-thumbnail.jpg" width="75" height=""/></a></p> cooking Culinary Chemistry Culinary Education Flavor science Flavour Food Food science Food Technology food writing Harold McGee Interview Molecular Gastronomy on food and cooking Podcast René Redzepi http://video.madfeed.co/on-food-authenticity-and-culture-4 <p>Romy Gill is the self-taught chef and owner of Romy’s Kitchen, a Punjabi/Bengali Indian restaurant in Bristol where she combines ingredients and techniques from her Indian heritage with those of her home country, the United Kingdom. Gill has been awarded with the title Member of the Most Excellent Order by the British Queen for her outstanding service to British and Indian food.</p> <p>Side by side on stage with the MAD Dispatches Editor, Chris Ying, Romy introduces us to her story. Romy and Chris break down what authenticity means, and discuss what it means to take a cultural artifact out of its original locality, or in other words: the significance of exploring Indian cuisine in a British context.</p> <p>About MAD:<br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world.</p><p><a href="http://video.madfeed.co/on-food-authenticity-and-culture-4"><img src="http://video.madfeed.co/64968561/112712738/54aac6b94649394fcff3a0288d7c36f1/standard/download-21-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112712738 Fri, 12 Oct 2018 00:00:00 GMT On Food, Authenticity, and Culture | Romy Gill Romy Gill is the self-taught chef and owner of Romy’s Kitchen, a Punjabi/Bengali Indian restaurant in Bristol where she combines ingredients and techniques from her Indian heritage with those of her home country, the United Kingdom. Gill has been awarded with the title Member of the Most Excellent Order by the British Queen for her outstanding service to British and Indian food. Side by side on stage with the MAD Dispatches Editor, Chris Ying, Romy introduces us to her story. Romy and Chris break down what authenticity means, and discuss what it means to take a cultural artifact out of its original locality, or in other words: the significance of exploring Indian cuisine in a British context. About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world. Romy Gill is the self-taught chef and owner of Romy’s Kitchen, a Punjabi/Bengali Indian restaurant in Bristol where she combines ingredients and techniques from her Indian heritage with those of her home country, the United Kingdom. Gill has been... MAD Feed 24:11 <p>Romy Gill is the self-taught chef and owner of Romy’s Kitchen, a Punjabi/Bengali Indian restaurant in Bristol where she combines ingredients and techniques from her Indian heritage with those of her home country, the United Kingdom. Gill has been awarded with the title Member of the Most Excellent Order by the British Queen for her outstanding service to British and Indian food.</p> <p>Side by side on stage with the MAD Dispatches Editor, Chris Ying, Romy introduces us to her story. Romy and Chris break down what authenticity means, and discuss what it means to take a cultural artifact out of its original locality, or in other words: the significance of exploring Indian cuisine in a British context.</p> <p>About MAD:<br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change in their restaurants, their communities, and across the world.</p><p><a href="http://video.madfeed.co/on-food-authenticity-and-culture-4"><img src="http://video.madfeed.co/64968561/112712738/54aac6b94649394fcff3a0288d7c36f1/standard/download-21-thumbnail.jpg" width="75" height=""/></a></p> best curry bristol food copenhagen copenhagen food curry England food female chefs indian flavors Indian Food indian heritage mad symposium MBE Member of the most excellent order noma Romy Romy Gill Romy's Kitchen United Kingdom food http://video.madfeed.co/vivre-la-cuisine <p>Michel Bras is one of the most iconic chefs that have ever lived.<br /><br /><br /><br /><br /> He was born to a blacksmith–father and chef–mother in Gabriac in 1946. He schooled in a nearby town and from an early age started helping his mother tend her pots at the family’s hotel/restaurant, Lou Mazuc. Bras credits his mother with introducing him to the cuisine of Aubrac — the region of his birth and upbringing.<br /><br /><br /><br /><br /> Michel never left the Lou Mazuc kitchen to train elsewhere, he studied culinary literature, philosophy and photography in his spare time and cooked from intuition – as he continues to do today. At thirty-three, he took over the inn from his parents and his innovative cooking led to Lou Mazuc winning two Michelin stars.<br /><br /><br /><br /><br /> He continued here until 1992 when he opened the hotel/restaurant Michel Bras. It is an ultra-modern structure nearly all of glass with slate and granite, which sits on a plateau overlooking the landscape of Aubrac. In 1999, he was awarded three Michelin stars.<br /><br /><br /><br /><br /> Michel has published several books under his name, including the seminal 2002 cookbook Essential Cuisine (which he took all the photos for himself). He also opened an eponymous restaurant in the Windsor Hotel Toya in Hokkaido, Japan in 2002.</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/vivre-la-cuisine"><img src="http://video.madfeed.co/64968556/112962567/a1527153b2c964bf08c05a2a0db3e83b/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112962567 Thu, 21 Sep 2017 00:00:00 GMT Vivre la Cuisine Michel Bras is one of the most iconic chefs that have ever lived. He was born to a blacksmith–father and chef–mother in Gabriac in 1946. He schooled in a nearby town and from an early age started helping his mother tend her pots at the family’s hotel/restaurant, Lou Mazuc. Bras credits his mother with introducing him to the cuisine of Aubrac — the region of his birth and upbringing. Michel never left the Lou Mazuc kitchen to train elsewhere, he studied culinary literature, philosophy and photography in his spare time and cooked from intuition – as he continues to do today. At thirty-three, he took over the inn from his parents and his innovative cooking led to Lou Mazuc winning two Michelin stars. He continued here until 1992 when he opened the hotel/restaurant Michel Bras. It is an ultra-modern structure nearly all of glass with slate and granite, which sits on a plateau overlooking the landscape of Aubrac. In 1999, he was awarded three Michelin stars. Michel has published several books under his name, including the seminal 2002 cookbook Essential Cuisine (which he took all the photos for himself). He also opened an eponymous restaurant in the Windsor Hotel Toya in Hokkaido, Japan in 2002. About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Michel Bras is one of the most iconic chefs that have ever lived. He was born to a blacksmith–father and chef–mother in Gabriac in 1946. He schooled in a nearby town and from an early age started helping his mother tend her pots at the family’s... MAD Feed 01:02:18 <p>Michel Bras is one of the most iconic chefs that have ever lived.<br /><br /><br /><br /><br /> He was born to a blacksmith–father and chef–mother in Gabriac in 1946. He schooled in a nearby town and from an early age started helping his mother tend her pots at the family’s hotel/restaurant, Lou Mazuc. Bras credits his mother with introducing him to the cuisine of Aubrac — the region of his birth and upbringing.<br /><br /><br /><br /><br /> Michel never left the Lou Mazuc kitchen to train elsewhere, he studied culinary literature, philosophy and photography in his spare time and cooked from intuition – as he continues to do today. At thirty-three, he took over the inn from his parents and his innovative cooking led to Lou Mazuc winning two Michelin stars.<br /><br /><br /><br /><br /> He continued here until 1992 when he opened the hotel/restaurant Michel Bras. It is an ultra-modern structure nearly all of glass with slate and granite, which sits on a plateau overlooking the landscape of Aubrac. In 1999, he was awarded three Michelin stars.<br /><br /><br /><br /><br /> Michel has published several books under his name, including the seminal 2002 cookbook Essential Cuisine (which he took all the photos for himself). He also opened an eponymous restaurant in the Windsor Hotel Toya in Hokkaido, Japan in 2002.</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/vivre-la-cuisine"><img src="http://video.madfeed.co/64968556/112962567/a1527153b2c964bf08c05a2a0db3e83b/standard/download-18-thumbnail.jpg" width="75" height=""/></a></p> Aubrac Essential Cuisine fine dining food for thought gastronomy Lou Mazuc Mad symposium Michel Bras noma planting thoughts Rene Redzepi Three Michelin stars Windsor Hotel Toya World's 50 best restaurants http://video.madfeed.co/fulvio-in-exile <p>Fulvio Pierangelini is an Italian chef who began cooking professionally in 1977. In 1980, he took over the dilapidated seafood restaurant Gambero Rosso, in San Vincenzo, Tuscany and turned it into one of the best restaurants in the country. He closed the business in 2008.</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/fulvio-in-exile"><img src="http://video.madfeed.co/64968577/112962991/17e8a7f3bdfddad2490f19ac8b2c9ca1/standard/download-17-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112962991 Mon, 23 Feb 2015 00:00:00 GMT Fulvio in Exile Fulvio Pierangelini is an Italian chef who began cooking professionally in 1977. In 1980, he took over the dilapidated seafood restaurant Gambero Rosso, in San Vincenzo, Tuscany and turned it into one of the best restaurants in the country. He closed the business in 2008. About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Fulvio Pierangelini is an Italian chef who began cooking professionally in 1977. In 1980, he took over the dilapidated seafood restaurant Gambero Rosso, in San Vincenzo, Tuscany and turned it into one of the best restaurants in the country. He... MAD Feed 31:59 <p>Fulvio Pierangelini is an Italian chef who began cooking professionally in 1977. In 1980, he took over the dilapidated seafood restaurant Gambero Rosso, in San Vincenzo, Tuscany and turned it into one of the best restaurants in the country. He closed the business in 2008.</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/fulvio-in-exile"><img src="http://video.madfeed.co/64968577/112962991/17e8a7f3bdfddad2490f19ac8b2c9ca1/standard/download-17-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/delineating-the-edible-and-inedible-4 <p>Nordic Food Lab was a non-profit, self-governed gastronomic research institution, established in 2008 by the head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose was 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. From a houseboat in Copenhagen harbour, a group of professionals investigates old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.</p> <p>After four years of joint operation of the Nordic Food Lab (NFL), the<br /><br /><br /><br /><br /> NFL’s Board of Directors will transfer the entire NFL to the Department<br /><br /><br /><br /><br /> of Food Science at the University of Copenhagen (UCPH FOOD). The<br /><br /><br /><br /><br /> self-governing NFL will close down, while its activities will continue<br /><br /><br /><br /><br /> as part of the Future Consumer Lab</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/delineating-the-edible-and-inedible-4"><img src="http://video.madfeed.co/64968569/112963739/eb964023d5256d5acff41fd1c1d5d4b7/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> http://video.madfeed.co/photo/112963739 Fri, 23 Nov 2012 00:00:00 GMT Delineating the Edible and Inedible | Nordic Food Lab Nordic Food Lab was a non-profit, self-governed gastronomic research institution, established in 2008 by the head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose was 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. From a houseboat in Copenhagen harbour, a group of professionals investigates old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world. After four years of joint operation of the Nordic Food Lab (NFL), the NFL’s Board of Directors will transfer the entire NFL to the Department of Food Science at the University of Copenhagen (UCPH FOOD). The self-governing NFL will close down, while its activities will continue as part of the Future Consumer Lab About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. Nordic Food Lab was a non-profit, self-governed gastronomic research institution, established in 2008 by the head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose was to explore the building blocks of Nordic cuisine... MAD Feed 31:02 <p>Nordic Food Lab was a non-profit, self-governed gastronomic research institution, established in 2008 by the head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose was 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. From a houseboat in Copenhagen harbour, a group of professionals investigates old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.</p> <p>After four years of joint operation of the Nordic Food Lab (NFL), the<br /><br /><br /><br /><br /> NFL’s Board of Directors will transfer the entire NFL to the Department<br /><br /><br /><br /><br /> of Food Science at the University of Copenhagen (UCPH FOOD). The<br /><br /><br /><br /><br /> self-governing NFL will close down, while its activities will continue<br /><br /><br /><br /><br /> as part of the Future Consumer Lab</p> <p>About MAD:<br /><br /><br /><br /><br /> MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.</p><p><a href="http://video.madfeed.co/delineating-the-edible-and-inedible-4"><img src="http://video.madfeed.co/64968569/112963739/eb964023d5256d5acff41fd1c1d5d4b7/standard/download-16-thumbnail.jpg" width="75" height=""/></a></p> coi dan barber Daniel Patterson david chang gastronomy Harold mcgee lars williams lucky peach mad2 mad symposium mark emil hermansen mark emil tholstrup hermansen Massimo buttura Michel bras momofuku noma Noma (restaurant) paul rozin rene redzepi Restaurant (Industry) wylie dufresne