Exploring the potential of oxidized wine as a delicious cocktail ingredient.

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A food that exemplifies the love-hate relationship Westerners have with bitterness.

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Everything you need to know about the historic and overwhelming Mexican dish.

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Alex Atala presents a recipe for chicken, while encouraging us to think about the step between animal and ingredient: death.

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Hey Arielle, I am a bartender. I’m interested in peat and smoke, and have some questions…

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pierre de la varenne

La Varenne proved that food and cooking could be the topic of serious debate, and that food was something that could also be learned through writing.

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Jason Hammel takes on the ways in which money (or lack there-of) plays into kitchen culture.

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Suzanne Goin talks gender roles, respect, and relationships in the kitchen.

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Ahmed Jama on promoting peace through food.

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Roddie Sloan describes the tragedy of a beloved food becoming endangered, and thus inedible.

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An analysis of the environmental cost of eating out.

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MAD joins forces with Yale to lead new discourse for chefs.

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A new conversation about kitchen culture, asking the question of whether and how it could or should be changed.

Yale and MAD have joined forces to lead a new discourse for chefs.

The MAD Lab explores unthought-of questions at the interface of food and science.

A print collection of fifteen essays that explore the question, 'What is cooking?'

VILD MAD (or “Wild Food” in English) is a resource for learning about, tasting, and exploring wild food.

A concept that aims to unleash the potential of cooking to engage communities through creativity and craft.

An evening of discussions and presentations that delve into current issues in food and cooking.

Our symposium brings people of all disciplines from all over the world together for two days of intense discussion of the past, present and future of food.

Trust me: we know so little about flavor.
Dan Barber 

Symposiums & Talks

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World Bank, Washington, DC

MAD at the World Bank: “The Future of Food”

On April 16th, MAD traveled to the World Bank, in Washington, DC, to host a session of talks on this issue before some of the world’s most influential figures—an opportunity we were thrilled to share with David Chang and a couple of other friends.

About MAD

MAD (taken from the Danish word for “food”) is a not-for-profit organization that works to expand knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Good cooking and a healthy environment can and should go hand-in-hand, and the quest for a better meal can leave the world a better place than we found it. MAD is committed to producing and sharing this knowledge and to taking promising ideas from theory to practice.