MAD: (taken from the Danish word for “food”) is a nonprofit organization that brings together a global cooking community with a social conscience, a sense of curiosity, and an appetite for change.
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Hana and Houda Hussein, members of Copenhagen nonprofit Trampoline House from Afghanistan and Palestine and chefs for its catering service Sisters’ Cuisine, told stories of the role food has played in their lives in Denmark.  

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Lawyer, and political commentator, Natasha Al-Hariri, introduced the topic of the evening, by speaking of her own experiences of the intersection of migration and food.

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Chef Thorsten Schmidt, founder of Malling and Schmidt in Århus and VILD MAD consultant, shared historical perspectives on food and cuisine as the product of the movement of people, traditions, and ingredients.  

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Emma-Jayne Abbots, anthropologist at University of Wales Trinity Saint David, addressed research investigating the role food can play in breaking down barriers between groups, as well as the dangers of essentializing immigrant cuisine.

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

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

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 

Upcoming events

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MadMigrationFlyer

1st Floor, Strandgade 93, Copenhagen

MAD Monday: Migration

In an age of movement of people, ideas, and climate across borders, what can we learn from our changing palate, plates, and kitchen?

About MAD

MAD (taken from the Danish word for “food”) is a nonprofit organization that brings together a global cooking community with a social conscience, a sense of curiosity, and an appetite for change.