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food
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6:44
Florian Pinel
How IBM's Watson is redefining the future of cooking
7:56
Einav Gefen
Owning the kitchen again
9:12
Jack Sinclair
Feeding the future
18:55
Elisabeth Pierre
L'histoire inédite des femmes à l'origine de la bière
4:14
George Zaidan
Why is ketchup so hard to pour?
3:48
Robert Lustig
Sugar: Hiding in plain sight
3:36
John C. Moore and Eric Berlow
Dead stuff: The secret ingredient in our food chain
3:39
Rose Eveleth
The science of spiciness
4:48
Nicole Avena
How sugar affects the brain
4:36
Emma Bryce
Should we eat bugs?
4:15
Stephanie Warren
The chemistry of cookies
9:36
Michael Silverstein
The future of food
13:41
Mohamed Hijri
A simple solution to the coming phosphorus crisis
3:11
Anna Post
How to set the table
9:02
Andras Forgacs
Leather and meat without killing animals
15:57
Marla Spivak
Why bees are disappearing
4:07
George Zaidan
What is fat?
10:45
Ron Finley
A guerrilla gardener in South Central LA
3:43
Christopher Danielson
One is one... or is it?
13:21
Pam Warhurst
How we can eat our landscapes
14:15
Tristram Stuart
The global food waste scandal
8:46
Fahad Al-Attiya
A country with no water
8:21
Al Vernacchio
Sex needs a new metaphor. Here's one ...
5:31
Christina Warinner
Tracking ancient diseases using ... plaque
16:16
Lauren Hodge, Shree Bose + Naomi Shah
Award-winning teenage science in action
19:10
Josette Sheeran
Ending hunger now
16:46
Annie Murphy Paul
What we learn before we're born
7:52
Britta Riley
A garden in my apartment
10:05
Nathan Myhrvold
Cooking as never seen before
9:34
Homaro Cantu + Ben Roche
Cooking as alchemy
5:14
Birke Baehr
What's wrong with our food system
15:14
Heribert Watzke
The brain in your gut
8:49
Arthur Potts Dawson
A vision for sustainable restaurants
16:34
Marcel Dicke
Why not eat insects?
8:54
Christien Meindertsma
How pig parts make the world turn
11:15
Ellen Gustafson
Obesity + hunger = 1 global food issue
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