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Food fight
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2011 (English)Other (Other (popular science, discussion, etc.))
Abstract [en]

Jesper Johansson is a chef and works with ‘‘meal events’’, education and research in the Culinary Arts and Meal Science Department of Örebro University in Sweden. His research has led to numerous interactive lectures and sensory meals.

Does in vitro meat have a soul? No, that’s may by why we should not play God and produce crazy products.

What is the food of the future? Food that is not everyday, food that runs out, so that we have to choose differently and creatively, making us curious to try new recipes. What if the guests at a restaurant or grocery stre in the future could be happy when the food they buy or order is finished and they have to choose something else?

Place, publisher, year, pages
Cape town, South Africa: Ravi Naidoo , 2011. , p. sid 45
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-25917OAI: oai:DiVA.org:oru-25917DiVA, id: diva2:555418
Note

The topic of food is these days surrounded by questions os sustainabilty, obesity, sovereignty, ethics, culture, science, innovation, diversity and the future. Design Indaba riled up some designers, artists, chefs, thinkers and food experts with som provocative questions.

Available from: 2012-09-20 Created: 2012-09-20 Last updated: 2017-10-17Bibliographically approved

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http://m.designindaba.com/news-snippet/food-fight-jesper-johansson

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Johansson, Jesper

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
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Language
  • de-DE
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  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf