Welcome to Our NatMad Event Series

We were happy to welcome some fantastic guests to our NatMad event last Monday. Professor Marianne Thomsen, a leading expert in sustainable food processes and production at the University of Copenhagen, and Jonathan Zeuthen Knoll, a talented chef from Baka d'Busk, shared their insights on how our food choices are connected to CO2 emissions and environmental impact. They also provided valuable tips on how we can apply this knowledge in our own kitchens.

With NatMad, we strive to promote the science aspect of food studies. In collaboration with Smagens Dag, we host a series of salons that explore the gastro-physical aspects of cooking and create teaching materials for food and STEM educators. Over the next two years, we will hold a total of 16 salons once a month, starting in September 2022. Each session will focus on a different gastro-physical topic, featuring two experts who will provide in-depth knowledge on the topic both practically and theoretically.

Our salons are open to all food enthusiasts, including teachers, and will be live-streamed for virtual participation. After each salon, edited versions will be available on Smagens Dag

Find the next event and get your ticket here‍

This project has been made possible through the generous support of the Novo Nordisk Fonden and is a collaborative effort between Smagens Dag and Kost Studio.