Ayhan Aydin's guest appearances

Ayhan Aydin

Delicious Revolution

Severine Von Tscharner Fleming

Sandor Katz

Saru Jayaraman

David Burns

Austin Young

Nikki Silvestri

Simran Sethi

Sana Javeri Kadri

Maya Shiroyama

Jim Ryugo

Michaela Leslie-Rule

Anna Lappé

Heidi Herrmann

Jonah Raskin

Emma Rosenbush

OwlTail

Ayhan Aydin is a meal ecologist.  His interdisciplinary practice consists of projects that consider art, science and food. He is interested in creating stories through meals and challenging the idea of what a meal is. As a cook, he likes to take ordinary food items and creates something unexpected but still familiar.  He is one of the founders of Nordisk Matutveckling AB (Nordic Food Development), a company that creates new food products from Nordic ingredients, applying various culinary traditions to existing foods in order to utilize and repurpose them.  His artistic work includes collaborations with OPENrestuarnt, a theater play called “Restaurang Allemansrätten” (the Restaurant Right of Commons) featuring a meal as a central part of the story, and several conceptual dinners.  In this episode, Ayhan talks with Devon about making tempeh from Swedish fava beans, what it means to create something new from very old food traditions, and drawing on the richness of immigrant food traditions. See acast.com/privacy for privacy and opt-out information.

Ayhan Aydin is a meal ecologist.  His interdisciplinary practice consists of projects that consider art, science and food. He is interested in creating stories through meals and challenging the idea of what a meal is. As a cook, he likes to take ordinary food items and creates something unexpected but still familiar.  He is one of the founders of Nordisk Matutveckling AB (Nordic Food Development), a company that creates new food products from Nordic ingredients, applying various culinary traditions to existing foods in order to utilize and repurpose them.  His artistic work includes collaborations with OPENrestuarnt, a theater play called “Restaurang Allemansrätten” (the Restaurant Right of Commons) featuring a meal as a central part of the story, and several conceptual dinners.  In this episode, Ayhan talks with Devon about making tempeh from Swedish fava beans, what it means to create something new from very old food traditions, and drawing on the richness of immigrant food traditions.<br/><p> See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for privacy and opt-out information.</p>

#48 Ayhan Aydin on drawing on the richness of immigrant food traditions