Continuing our coverage of the recent JBF Food Conference, we’re highlighting some of the most dynamic speakers and panels from our two-day, wide-ranging discussion of the future of food.
We closed out this year's JBF Food Conference with an illuminating look at the intersection of design and the kitchen. Paola Antonelli, senior curator at New York's Museum of Modern Art
took attendees on a journey through historical and present-day artistic explorations of the potential of food. Antonelli detailed visions of sustainable architecture crafted by silkworms or funghi, extra-corporeal digesters to help future microbiome-deficient generations, and even the simultaneously thought-provoking and nauseating promise of cheese made from armpit bacteria. Watch the video above for her full speech and more notions of our edible future viewed through the limitless lens of design.