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From Flint Knives to Cloned Meat:

Our Ambiguous Love, Hate, and
Fear of Food Technologies

The 2014 Roger Smith Conference on Food focuses on the interrelationships of food, technology, and culture. The story of food technologies through the ages is one of constant change in every aspect of producing, processing, cooking, and talking about the things people eat. Food Technology is any imaginable means of using and manipulating food, from cracking nuts with a rock to molecular gastronomy. Indeed, the very act of deciding what is or isn't food is intrinsically bound up with technology.

Conference sessions will examine the flow of influences from food technologies to our culture and environment, and vice versa. Join us as we discuss agriculture, cooking exness mt4 paraphernalia, factory-scale manufacturing, artisanal production, and communications (from traditional cookbooks to the internet, apps, and all the brave new world that is now becoming old hat).


Roger Horowitz

Cathy Kaufman

Anne Mendelson

Andrew F. Smith


Cara De Silva

Follow us @foodconfnyc


Wylie Dufresne, chef plus500 app and owner of wd~50 restaurant in Manhattan and a leader of the movement to integrate science into food preparation and presentation, joins the FoodTech Conference line-up!

The Truth About Olive Oil: A Workshop and Tasting, has just been added to the Conference Workshop line-up. Nancy Harmon Jenkins, author of The New Mediterranean Diet Cookbook, will cover plus500 download everything you ever wanted to know about extra-virgin olive oil! Learn more


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