Nordic Food Lab Radio

NFLR

Nordic Food Lab Radio charts the influences behind the lab's work to investigate the edible potential of the Nordic region. Conversations, questions, and stories from the lab explore the role of taste in food diversity, ecology, sensory perception, and identity. We strive to bring you sound-rich stories that take you out to learn in the field and then combine those ideas in the kitchen. Featuring a range of content from short snacks to long meals, Nordic Food Lab Radio is about listening to the world with curiosity. And wondering: does it tastes good? Get photos and clips at www.nordicfoodlab...

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Nordic Food Lab Radio

Episodes (9)

Feb 5, 2016 Rumenation
Jan 8, 2016 Charisma and conservation
Dec 11, 2015 The Old New Superfood

Nordic Food Lab Radio

Feb 5, 2016
24 minutes
22 MB

Ruminants chewing and re-chewing their cud has shaped human civilization. By grace of their unique four-chambered stomach and its microbiome, plant material indigestible to humans is transformed into food for the animal—and by extension, for others. Yet the rumen itself, the chamber of the stomach responsible for this microbial break-down of plant matter, contains a nutritionally-dense slurry known as 'green soup' that has been eaten as a last-minute supplement by herders and hunters around the world. Roberto and I wonder if we can interact with this process in vitro to create new dishes, or to render edible new ingredients. Bu...

Nordic Food Lab Radio

Rumenation

NFLR

00:00 -23:43