We’re on the cusp of a quiet but necessary revolution in how we approach science, creativity, cooking, and its bridge to culture. Some of the most innovative food right now is being made using classical and ancient techniques elaborated through new knowledge and new technology, and the lines between the kitchen and the laboratory are increasingly, and intentionally blurred, to great effect for new flavors and experiences. New approaches to integrating scientific study into the creative process are breaking up the dichotomy between ancient and modern, and enabling the re-learning and rediscovery of lost and underutilized ideas. This convergence of study and applied craft must appeal to accessible dining as much as it has in the development of fine dining.

In this panel we will look at the paradigm shifts in thinking about food, science, and culture at restaurants, and influential food institutions all over the world. The creative potential of tapping into the interconnectedness of science and culture behind all cooking must be made a priority in the world of interdisciplinary research. What is needed to build a culture of exploration, research, with the experience of flavor as its ultimate goal? What is the essential recipe for collaborative food labs all over the world to make everyone’s cooking better and ultimately more meaningful? What kinds of collaborative funding for scholarly research, traditional/artisanal production, and their interconnectedness between restaurant culture and food suppliers need to develop in the coming years in order to ensure that innovative food maintains an evolutionary spirit and not one subject to media trends while maintaining market value?