In 2020 we invite anyone and everyone who actively works in hospitality to apply for a spot in one of two different five-day programs taking place later this year in Copenhagen.
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For Carolyn Steel, the question of how we want to eat in the future is really a question of how we want to live. Using food as a lens, she takes us on a journey to understand the myriad ways in which food has shaped the cities and societies we live in.
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We’ve lost a third of the world’s fertile soil and are slated to lose another third in the next century–geologist David Montgomery tells an optimistic story about the environment.
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As chef Christian Puglisi’s restaurant community, Relae, in Copenhagen expanded, he realized he should not be growing out, but growing deeper–so he started the Farm of Ideas to grow his own produce. At this MAD
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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.
By enslaving people, you erase their identity, family, and language.
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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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