Realized as part of the research and development project “Agri Bio Kitchen”, this is the third in a series of lectures aiming to intensify the discussion of future forms of eating.
The topic of this third installment is “kitchen/cuisine”. The tastes of food are determined through all kinds of chemical reactions. Understanding the principles can help make one’s homemade dishes tastier, and enhance one’s enjoyment of other people’s food. The lecture might thus change our idea of cooking – something we normally do in a rather casual way – significantly.
(This event will be in Japanese and English.)