Video Archive – The Conference by Media Evolution theconference@mediaevolution.se https://videos.theconference.se Media Evolution is a membership organization that help media industries to innovate and grow. The videos in this podcast are generated at our annual conference The Conference and lectures we arrange throughout the year. http://www.mediaevolution.se en-us Visualplatform http://blogs.law.harvard.edu/tech/rss Video Archive – The Conference by Media Evolution Videos generated by Media Evolution Media Evolution is a membership organization that help media industries to innovate and grow. The videos in this podcast are generated at our annual conference The Conference and lectures we arrange throughout the year. http://www.mediaevolution.se media, music, games, publishing, future, social, tv, film, 334841 episodic no https://videos.theconference.se/files/rv0.0/sitelogo.gif https://videos.theconference.se http://videos.theconference.se/qa-the-future-of-food <p>Q&amp;A with Isha Datar (New Harvest), Charles Spence (University of Oxford) and Arielle Johnson (Noma).<br><br><b>Moderator: </b>Anders Mildner<br><br></p><p><a href="http://videos.theconference.se/qa-the-future-of-food"><img src="http://videos.theconference.se/12732917/14307652/4c516aafbb3acd9d832c55fb2a75d24b/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> http://videos.theconference.se/photo/14307652 Fri, 26 Aug 2016 10:18:12 GMT Q&A - The Future of Food QA with Isha Datar (New Harvest), Charles Spence (University of Oxford) and Arielle Johnson (Noma).Moderator: Anders Mildner QA with Isha Datar (New Harvest), Charles Spence (University of Oxford) and Arielle Johnson (Noma).Moderator: Anders Mildner Video Archive – The Conference by Media Evolution 09:17 <p>Q&amp;A with Isha Datar (New Harvest), Charles Spence (University of Oxford) and Arielle Johnson (Noma).<br><br><b>Moderator: </b>Anders Mildner<br><br></p><p><a href="http://videos.theconference.se/qa-the-future-of-food"><img src="http://videos.theconference.se/12732917/14307652/4c516aafbb3acd9d832c55fb2a75d24b/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> 2016 future of food the conference http://videos.theconference.se/arielle-johnsson-the-future-of-food <p><span><p> </p><p><b>”Chefs are becoming autodidact researchers and scientists”</b></p><p><br></p><p>The future of food is going to be about flavor. Smell taste, touch, vision and hearing is super important when eating food. Is there some way we can enhance the flavor of food more than using traditional ways?</p><p><br></p><p>The wildly renowned restaurant Noma's resident scientist Arielle Johnson is a flavor scientist and right now she works on turning the knowledge and ethos of the kitchen into new inquiries and avenues for research, usually through the lens of flavor. She collaborates with chefs, designers, engineers, and other scientists around the world to dismantle the boundary between the kitchen and the laboratory.</p></span></p><p><a href="http://videos.theconference.se/arielle-johnsson-the-future-of-food"><img src="http://videos.theconference.se/12732914/14307646/357c3d6390c591b8b973e47a87b5ca90/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> http://videos.theconference.se/photo/14307646 Wed, 17 Aug 2016 15:44:21 GMT Arielle Johnsson - The future of food ”Chefs are becoming autodidact researchers and scientists”The future of food is going to be about flavor. Smell taste, touch, vision and hearing is super important when eating food. Is there some way we can enhance the flavor of food more than using traditional ways?The wildly renowned restaurant Noma's resident scientist Arielle Johnson is a flavor scientist and right now she works on turning the knowledge and ethos of the kitchen into new inquiries and avenues for research, usually through the lens of flavor. She collaborates with chefs, designers, engineers, and other scientists around the world to dismantle the boundary between the kitchen and the laboratory. ”Chefs are becoming autodidact researchers and scientists”The future of food is going to be about flavor. Smell taste, touch, vision and hearing is super important when eating food. Is there some way we can enhance the flavor of food more... Video Archive – The Conference by Media Evolution 13:37 <p><span><p> </p><p><b>”Chefs are becoming autodidact researchers and scientists”</b></p><p><br></p><p>The future of food is going to be about flavor. Smell taste, touch, vision and hearing is super important when eating food. Is there some way we can enhance the flavor of food more than using traditional ways?</p><p><br></p><p>The wildly renowned restaurant Noma's resident scientist Arielle Johnson is a flavor scientist and right now she works on turning the knowledge and ethos of the kitchen into new inquiries and avenues for research, usually through the lens of flavor. She collaborates with chefs, designers, engineers, and other scientists around the world to dismantle the boundary between the kitchen and the laboratory.</p></span></p><p><a href="http://videos.theconference.se/arielle-johnsson-the-future-of-food"><img src="http://videos.theconference.se/12732914/14307646/357c3d6390c591b8b973e47a87b5ca90/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> 2016 future of food the conference http://videos.theconference.se/isha-datar-the-future-of-food <p><span><p> </p><p><b>”We can collect the cells and produce something like a hamburger or steak”</b></p><p><br></p><p>Our current systems for producing animal products are a threat to public health, the environment, and animals. There a lot of alternatives to animal products but somehow it’s just not the same. How do we solve this?</p><p><br></p><p>Isha Datar is the CEO of New Harvest, a company which uses cellular agriculture - the making of agriculture products from cell cultures rather than whole plants or animals. Imagine making eggs without hens, beef without cows and milk without cows, all this without the dangers from animal products.</p></span></p><p><a href="http://videos.theconference.se/isha-datar-the-future-of-food"><img src="http://videos.theconference.se/12732912/14307630/554457c47de19925685c6cf1420a6052/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> http://videos.theconference.se/photo/14307630 Wed, 17 Aug 2016 15:42:11 GMT Isha Datar - The future of food ”We can collect the cells and produce something like a hamburger or steak”Our current systems for producing animal products are a threat to public health, the environment, and animals. There a lot of alternatives to animal products but somehow it’s just not the same. How do we solve this?Isha Datar is the CEO of New Harvest, a company which uses cellular agriculture - the making of agriculture products from cell cultures rather than whole plants or animals. Imagine making eggs without hens, beef without cows and milk without cows, all this without the dangers from animal products. ”We can collect the cells and produce something like a hamburger or steak”Our current systems for producing animal products are a threat to public health, the environment, and animals. There a lot of alternatives to animal products but... Video Archive – The Conference by Media Evolution 15:58 <p><span><p> </p><p><b>”We can collect the cells and produce something like a hamburger or steak”</b></p><p><br></p><p>Our current systems for producing animal products are a threat to public health, the environment, and animals. There a lot of alternatives to animal products but somehow it’s just not the same. How do we solve this?</p><p><br></p><p>Isha Datar is the CEO of New Harvest, a company which uses cellular agriculture - the making of agriculture products from cell cultures rather than whole plants or animals. Imagine making eggs without hens, beef without cows and milk without cows, all this without the dangers from animal products.</p></span></p><p><a href="http://videos.theconference.se/isha-datar-the-future-of-food"><img src="http://videos.theconference.se/12732912/14307630/554457c47de19925685c6cf1420a6052/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> 2016 future of food the conference http://videos.theconference.se/charles-spence-the-future-of-food <p><span><p> </p><p><b>”When food gets plated centrally people is willing to pay more”</b></p><p><br></p><p>Adding music to your eating experience could seem like a novelty, but its value has been scientifically proven by psychologist Charles Spence from Oxford University. We know that we eat as much with our eyes, as with our tongues and noses. We revel in sharing and browsing through gastroporn with our phones, but actually all of our senses are involved in the aesthetic experience of restaurant food. Charles presents research that shows how sound, colour – indeed the entire backdrop of the event affects what we prefer.</p><p><br></p><p>Food companies are beginning to take an interest in these result, be it what colour plate to use or what sounds go best with seafood. And it’s not all about selling at a premium, eg. finding the ideal colour combination to convey sweetness could reduce our requirement for calories. Augmented reality could even help us recreate food products that are becoming, or already are, scarce.</p></span></p><p><a href="http://videos.theconference.se/charles-spence-the-future-of-food"><img src="http://videos.theconference.se/12732914/14307619/72bcec0dcf89a35a9c4e8c202f4ed0f1/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> http://videos.theconference.se/photo/14307619 Wed, 17 Aug 2016 15:39:46 GMT Charles Spence - The future of food ”When food gets plated centrally people is willing to pay more”Adding music to your eating experience could seem like a novelty, but its value has been scientifically proven by psychologist Charles Spence from Oxford University. We know that we eat as much with our eyes, as with our tongues and noses. We revel in sharing and browsing through gastroporn with our phones, but actually all of our senses are involved in the aesthetic experience of restaurant food. Charles presents research that shows how sound, colour – indeed the entire backdrop of the event affects what we prefer.Food companies are beginning to take an interest in these result, be it what colour plate to use or what sounds go best with seafood. And it’s not all about selling at a premium, eg. finding the ideal colour combination to convey sweetness could reduce our requirement for calories. Augmented reality could even help us recreate food products that are becoming, or already are, scarce. ”When food gets plated centrally people is willing to pay more”Adding music to your eating experience could seem like a novelty, but its value has been scientifically proven by psychologist Charles Spence from Oxford University. We know... Video Archive – The Conference by Media Evolution 17:38 <p><span><p> </p><p><b>”When food gets plated centrally people is willing to pay more”</b></p><p><br></p><p>Adding music to your eating experience could seem like a novelty, but its value has been scientifically proven by psychologist Charles Spence from Oxford University. We know that we eat as much with our eyes, as with our tongues and noses. We revel in sharing and browsing through gastroporn with our phones, but actually all of our senses are involved in the aesthetic experience of restaurant food. Charles presents research that shows how sound, colour – indeed the entire backdrop of the event affects what we prefer.</p><p><br></p><p>Food companies are beginning to take an interest in these result, be it what colour plate to use or what sounds go best with seafood. And it’s not all about selling at a premium, eg. finding the ideal colour combination to convey sweetness could reduce our requirement for calories. Augmented reality could even help us recreate food products that are becoming, or already are, scarce.</p></span></p><p><a href="http://videos.theconference.se/charles-spence-the-future-of-food"><img src="http://videos.theconference.se/12732914/14307619/72bcec0dcf89a35a9c4e8c202f4ed0f1/standard/download-1-thumbnail.jpg" width="600" height="338"/></a></p> 2016 future of food the conference