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Watch the Nordic Food Lab's R&D Head Talk Creativity, Taste, and Experimentation

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

Here's an interesting lecture on taste and culinary experimentation given by Ben Reade, the Head of Culinary Research & Development at the Nordic Food Lab in Copenhagen. In his presentation for The Lost Lectures series, Reade addresses how good food is defined by its taste, its place in the ecosystem, and its sustainability. He also talks about the Nordic Food Lab's work with bugs, explaining that taste is driving their creative process as they forge a "culinary relationship" between humans and insects. Reade also explains the experimentation process at the lab, where of some thirty recipes tested a day, maybe only one or two will pass through to another round of refining. "In an experimental kitchen there can be no inhibitions of the creative faculties and no fear of failing .... In fact, in creating new foods, genuinely innovative foods, you have to expect failure." Go, watch:

Video: Ben Reade: In Pursuit of Deliciousness

· Ben Reade: In Pursuit of Deliciousness [YouTube]
· All Nordic Food Lab Coverage on Eater [-E-]