gastronomy

Embark on a captivating journey through the depths of our oceans as we uncover the hidden wonders of seaweed with Vincent Doumeizel, Senior Advisor to the United Nations Global Compact and Director of the Food Programme  for the Lloyd's Register Foundation. Prepare to have your perceptions of this oceanic flora reshaped as Vincent guides us from its role in battling global hunger to its remarkable environmental advantages. Discover how this underappreciated resource could hold the key to a sustainable future, offering nutrient-rich alternatives to traditional crops and a solution to ecological challenges. Our conversation reveals the often-overlooked potential of the ocean's flora and why it deserves a prime spot in both our diets and agricultural strategies.

As we wade deeper into the world of seaweed, we're not just talking about a plant; we're exploring an entire ecosystem's backbone that teems with life-sustaining properties. Vincent shares with us the exceptional nutritional profile of seaweed, its sustainability as a protein source, and debunks myths about its potential for toxin accumulation. We consider the environmental impact of seaweed farming, from its capacity to recapture nutrients and prevent ocean eutrophication to its role in a circular economy. This episode is an eye-opener for anyone concerned with the delicate balance of our planet's health and the quest for responsible, nutritious food sources.

Finally, we celebrate the culinary renaissance of seaweed, savouring its unique umami flavor that's making waves in the gastronomy world. From traditional dishes to avant-garde cuisine, chefs are finding innovative ways to incorporate seaweed into their menus. This episode isn't just about advocating for a sustainable food source; it's about embracing the delicious diversity of our oceans. Whether you're a seasoned foodie or just beginning to navigate the seas of sustainable eating, there's a place at the table for you in the seaweed revolution. Join us for an enriching discussion that might just inspire your next meal or even a career in marine agriculture.

Links:
https://www.safeseaweedcoalition.org/
https://www.amazon.co.uk/Seaweed-Revolution-Shaped-Past-Future/dp/1915643856
https://twitter.com/doumeizel?lang=en-GB


https://www.undercurrentstories.com/
https://www.instagram.com/undercurrentstories

www.undercurrentstories.com

In this episode we discuss:

- The early days and influences in Rodolfo Guzmán's culinary journey

- Introduction to Boragó and its unique approach to Chilean ingredients

- The decades-long knowledge-gathering process of Boragó

- The Role of Boragó in the evolution of Chile's gastronomic Landscape

- Discussion on Chilean endemic ingredients and their diversity and the uniqueness of the dining experience at Boragó

- Rodolfo’s book “Coming from the South” and what’s next…

Resources:

Instagram: @rgborago

Website: www.borago.cl

Rodolfo’s cookbook: “Coming from the South” by Phaidon

You can learn more about Liz Caskey Culinary & Wine Experiences and the trips we offer in food, wine, culture, design & beyond at www.lizcaskey.com 

You can also sign up for our free weekly newsletter announcing new episodes, wine recommendations, travel intel, and much more. Sign up here: https://lizcaskey.myflodesk.com/ 

In this enticing episode of Jams 'N' Cocktails TV, we're diving into a celebration of National Oysters Rockefeller Day. Join us as we embark on a culinary journey, exploring the rich history of this classic dish. We'll guide you through each step of preparing Oysters Rockefeller, from mastering the art of the iconic topping to "expertly" shucking fresh oysters and baking them to perfection. But that's not all - we'll also indulge in the perfect drink pairing, featuring our cocktail of the week: The Sazerac, a timeless classic that complements the Oysters Rockefeller exquisitely.

Amidst this gastronomic adventure, we have some intriguing questions to answer: Will Elly enjoy her very first oyster experience? Why is Jordyn sitting in puddles? And why is Derek plugging Brad? These mysteries add an extra layer of excitement to our show.

As always, the evening is sprinkled with an array of great music, setting the perfect tone for our culinary exploration. Tune in for an episode filled with delicious food, intriguing stories, and unforgettable music on Jams 'N' Cocktails TV.

Links
JNC Official
https://www.jnclive.tv

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Professor Charles Spence is a world-renowned experimental psychologist specializing in neuroscience-inspired multisensory design. Spence has published over 1,000 academic articles and authored various best-sellers, including “The Perfect Meal” and “Gastrophysics: The New Science of Eating.” Sensehacking, his newest book, was published in 2021.

In addition to being an award-winning author, Spence established and runs the Crossmodal Research Laboratory (CRL) at the Oxford University Department of Experimental Psychology.

Professor Spence collaborates with baristas, mixologists, chocolatiers, chefs, and perfumiers to design enhanced multisensory food and drink experiences.

Professor Spence has worked extensively in multisensory experiential wine and coffee. Today, he wants to know how new technology will change our dining/drinking experiences.

In today’s podcast, Professor Spence joins us from London to offer his intriguing insight into gastrophysics, the power of expectation, how packaging might be tricking your senses, and much more!

Want to dive into the world of gastrophysics? Find his books The Perfect Meal or Gastrophysics.

Watch his captivating TED talk here.

Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china 

Subscribe to Bottled in China now and join us on an unforgettable journey through the world of wine, spirits, and culinary wonders. Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! 

Find out more at https://www.thebottledshow.com

Guest: Jonathan Blutinger, Food Robotics Engineer, Redefine Meat [@RedefineMeat] / Columbia Engineering [@CUSEAS]

On LinkedIn | https://www.linkedin.com/in/jonathanblutinger/

On Twitter | https://x.com/blutinger

At CES | https://www.ces.tech/sessions-events/speaker-directory/jonathan-blutinger.aspx

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Hosts: 

Sean Martin, Co-Founder at ITSPmagazine [@ITSPmagazine] and Host of Redefining CyberSecurity Podcast [@RedefiningCyber]

On ITSPmagazine | https://www.itspmagazine.com/itspmagazine-podcast-radio-hosts/sean-martin

Marco Ciappelli, Co-Founder at ITSPmagazine [@ITSPmagazine] and Host of Redefining Society Podcast

On ITSPmagazine | https://www.itspmagazine.com/itspmagazine-podcast-radio-hosts/marco-ciappelli

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Episode Notes

Hey everyone, Marco and Sean here from ITSPmagazine, giving you a quick taste of what's cooking at CES 2024. Get ready for a panel that's set to revolutionize your kitchen: "3D Printed Food & Robotic Chefs." Join us for an insightful session with Jonathan Blutinger, a Food Robotics Engineer from Redefine Meat and Columbia Engineering.

Dive into the future of dining as Jonathan shares his journey in the world of digital cooking technologies. With a background in robotics and a passion for food innovation, he's shaping how we think about meal preparation and consumption.

This panel, part of CES 2024's must-see lineup, explores the blend of technology and culinary arts, promising to open new avenues in food preparation and presentation. Whether you're a tech enthusiast, a foodie, or just curious about the future of eating, this is a session you won't want to miss.

Join us at the Venetian on January 10th, from 10:00 to 10:40 AM, and be part of a discussion that's sure to leave you hungry for more. Remember, to attend, just ensure your CES registration is in order and grab your pass – it's that simple.

See you there, where technology meets taste at CES 2024!

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Catch all of our CES 2024 event coverage: https://www.itspmagazine.com/ces-2024-las-vegas-usa-event-coverage

Watch this and other videos on ITSPmagazine's YouTube Channel

CES 2024 Las Vegas playlist: 📺 https://www.youtube.com/playlist?list=PLnYu0psdcllTcuvjsP6zvFyZkL7z2D8WZ

Redefining CyberSecurity Podcast with Sean Martin, CISSP playlist: 📺 https://www.youtube.com/playlist?list=PLnYu0psdcllS9aVGdiakVss9u7xgYDKYq

Redefining Society Podcast with Marco Ciappelli playlist: 📺 https://www.youtube.com/playlist?list=PLnYu0psdcllTUoWMGGQHlGVZA575VtGr9

ITSPmagazine YouTube Channel: 📺 https://www.youtube.com/@itspmagazine

Be sure to share and subscribe!

____________________________

Resources

3D Printed Food & Robotic Chefs: https://www.ces.tech/sessions-events/spoon/spoon02.aspx

Learn more about CES 2024: https://www.ces.tech/

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For more CES 2024 Event Coverage visit: https://www.itspmagazine.com/ces-2024-las-vegas-usa-event-coverage

To see and hear more Redefining CyberSecurity content on ITSPmagazine, visit:

https://www.itspmagazine.com/redefining-cybersecurity-podcast

To see and hear more Redefining Society stories on ITSPmagazine, visit:
https://www.itspmagazine.com/redefining-society-podcast

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Embark on a culinary journey with "The Unseen Chef: AI in Cooking and Food Preparation" episode. Explore the fascinating intersection of artificial intelligence and the culinary arts. From AI-generated recipes to smart kitchen gadgets, discover how technology is revolutionizing the way we cook, eat, and experience food. Whether you're a foodie or a tech enthusiast, this episode serves up a delightful blend of innovation and tradition in the world of gastronomy.
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Resources used in this episode:

1. Can ChatGPT generate energy, macro-and micro-nutrient sufficient meal plans for different dietary patterns? [Link to the paper]
2. Design in Everyday Cooking: Challenges for Assisting with Menu Planning and Food Preparation [Link to the paper]
3. AI-Driven Meal Planning in the FoodTech Industry: A Reinforcement Learning Approach [Link to the paper]
4. Ensuring Food Security Through Meal Optimization [Link to the paper]
5. Effects of COVID-19 pandemic on hospitality industry: review of the current situations and a research agenda [Link to the paper]
6. Robots, Artificial Intelligence, and Service Automation in Restaurants [Link to the paper]
7. Making Healthful Food Choices: The Influence of Health Claims and Nutrition Information on Consumers’ Evaluations of Packaged Food Products and Restaurant Menu Items [Link to the paper]
8. I’ll Have What She’s Having: Effects of Social Influence and Body Type on the Food Choices of Others [Link to the paper]
9. Impact of Artificial Intelligence and Machine Learning in the Food Industry: A Survey [Link to the paper]

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In this episode, Surhabi Dogra shares her insights on adolescent nutrition, healthy diets, and how these are connected to climate change. Both through her academic experiences - Surhabi has completed a Master’s in Social Work in Public Health at the Tata Institute of Social Sciences - as well as her work as Youth Commissioner for the Second Lancet Commission on Adolescent Health and Wellbeing in India, she has a broad knowledge of issues in child and adolescent nutrition as well as experience of what that means for creating real-life solutions. 

Moreover, we dive into the dominant role that the ultra-processed food industry as well as social media advertisement play in this context. 

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In this riveting episode of their Summer road trip through Spain, Josh and Kalie find themselves immersed in the vibrant culture and rich history of Pamplona, a captivating city nestled in the heart of the Navarre region. This week on 'Let's Move to Portugal,' the dynamic duo trades the cobblestone streets of Portugal for Pamplona's equally picturesque alleys, bringing listeners along for an exploration that promises an enthralling blend of tradition, festivities, and of course, scrumptious Spanish cuisine.

Pamplona, renowned worldwide for its iconic Running of the Bulls and the pulsating San Fermín Festival, opens up a world of exhilaration and grandeur to our adventurous explorers. Yet, there's more to this fortified city than its high-octane festivals. Join Josh and Kalie as they delve deeper into Pamplona's rich tapestry of history, wandering through the Gothic Cathedral's impressive arches and the city's ancient stone walls that tell tales of a time long past.

But the allure of Pamplona extends beyond its architecture. As the sun sets, our hosts discover the vibrant nightlife that the city has to offer, with lively streets brimming with locals and visitors alike, all eager to indulge in the region's famed gastronomy. From tantalizing tapas to innovative modern Spanish dishes, Pamplona proves to be a paradise for food enthusiasts.

Don't miss this adventure-packed episode as Josh and Kalie navigate through Pamplona's enticing blend of traditional festivals, historic landmarks, and culinary delights. Let the sounds of summer in Spain draw you in, as the road trip continues, unfolding the many layers of this vibrant Spanish gem.

Remember to tune in and explore with us, as we uncover the best of Pamplona, a city that seamlessly combines tradition and modernity, offering visitors an experience that is both thrilling and deeply rooted in Spanish culture.

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Hear John on Episode 13

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Dans le cadre du 6e festival KoussKouss 2023, le Grand Pastis délocalise son plateau et s'invite au Monticole Culinaire au Plan D'Aou. Pierre Psaltis y reçoit ses invités et nous parle poissons bleus, harissa et couscous avec bonne humeur, le tout sur une sélection musicale de Dr Zoom. 

Dans le cadre du 6e festival KoussKouss 2023, le Grand Pastis délocalise son plateau et s'invite aux mythiques Grandes Tables. Pierre Psaltis reçoit ses invités des deux rives de la Méditerranée et parle poissons bleus, harissa et couscous avec bonne humeur, le tout sur fond de musique finement sélectionnée par Dr Zoom.

Dans le cadre du Street Food Festival 2023, le Grand Pastis délocalise son plateau et s'invite au pied de la Cathédrale de La Major pour l'occasion. Pierre Psaltis y reçoit ses invités, présents sur les stands ce jour là. 

Dans le cadre du Street Food Festival 2023, le Grand Pastis délocalise son plateau et s'invite au pied de la Cathédrale de La Major pour l'occasion. Pierre Psaltis y reçoit ses invités, présents sur les stands ce jour là.