What can compare to the pleasures of the palate? These talks from chefs, cookbook writers and passionate foodies celebrate all things edible.
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| 1 |
Benjamin Wallace on the price of happiness
14:40
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Can happiness be bought? To find out, author Benjamin Wallace sampled the world's most expensive products, including a bottle of 1947 Chateau Cheval Blanc, 8 ounces of Kobe beef and the fabled (notorious) Kopi Luwak coffee. His critique may surprise you.
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| 2 |
Cooking as alchemy
09:34
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Homaro Cantu and Ben Roche come from Moto, a Chicago restaurant that plays with new ways to cook and eat food. But beyond the fun and flavor-tripping, there's a serious intent: Can we use new food technology for good?
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| 3 |
Cooking as never seen before
10:05
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Cookbook author (and geek) Nathan Myhrvold talks about his magisterial work, "Modernist Cuisine" -- and shares the secret of its cool photographic illustrations, which show cross-sections of food in the very act of being cooked.
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| 4 |
Dan Barber's foie gras parable
20:24
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At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.
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| 5 |
How I fell in love with a fish
19:30
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Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
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| 6 |
How we can eat our landscapes
13:21
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What should a community do with its unused land? Plant food, of course. With energy and humor, Pam Warhurst tells at the TEDSalon the story of how she and a growing team of volunteers came together to turn plots of unused land into communal vegetable gardens, and to change the narrative of food in their community.
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| 7 |
Jennifer 8. Lee hunts for General Tso
16:38
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Reporter Jennifer 8. Lee talks about her hunt for the origins of familiar Chinese-American dishes -- exploring the hidden spots where these two cultures have (so tastily) combined to form a new cuisine.
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| 8 |
Peter Reinhart on bread
15:35
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Batch to batch, crust to crust ... In tribute to the beloved staple food, baking master Peter Reinhart reflects on the cordial couplings (wheat and yeast, starch and heat) that give us our daily bread. Try not to eat a slice.
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| 9 |
Want kids to learn well? Feed them well
12:06
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What can we expect our kids to learn if they're hungry or eating diets full of sugar and empty of nutrients? Former White House Chef and food policymaker Sam Kass discusses the role schools can play in nourishing students' bodies in addition to their minds.
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