TEDGlobal

Been following TEDGlobal today through Tweets on Twitter, there's couple of interesting things that came up one was the talk by Arthur Potts Dawson from the Acorn House- his general talk about sustainable restaurants was interesting but what grabbed my attention was the food format for any forthcoming events. What was useful (as well as seeing the layout for last night at Bettakultcha) was starting to think about how to create something interesting over the two nights- which is going to require some kind of interaction (making, baking, doing) and possibly short talks that relate to the event.

The Bettakultcha layout was interesting as the layout and atmosphere before the presentations was pretty close to a restaurant. Food from Salsa Mexican, drink, about 50-60 people in the room , 7-8 tables, 3-4 sofas but the question me and Ste are trying to answer is that enough? And it isn't enough- it requires something unique as Ste said maybe it requires the cooking the food in the centre of the space or the painters bar is a much smaller space so it takes on a dinner party/ supper club feel. It also requires a theme (Ecosystems of the Wet and Slimy is still a great title) maybe it is a talk about the science of food including chefs, scientists and amateurs. There was a good presentation at Bettakultcha about cake, what was mentioned at the start was the significance of cake (and bread in history) Print this post