At the most basic level, emerging brain and sensory research is upending what is known about how individuals develop biases in their food and beverage choices, whether it is at home, at the grocery store or in restaurants. At the same time, understanding the complex factors that drive change in American food culture is critical to identifying openings for innovation. reThink Food will also review and reveal cutting-edge ideas in product development and marketing that are spurring growth in the trillion-dollar American food sector.
“From the latest chef-curated food experiences to robotics in the kitchen to the splintering of consumer aspirations, the pace of evolution of food in America has never been more kinetic than it is today,” says Ryan. “The fresh insights offered by this inspired joint venture between the CIA and the MIT Media Lab will allow us to delve deeply into the possibilities of design, science and technology, flavor discovery and entrepreneurship that are disrupting how we’re collectively re-imagining ‘what’s next for dinner.’”
With more than 10,000 years of innovation in agriculture and cooking, food represents some of our earliest and most transformational technologies. “There is no reason to slow down now,” says Ito. “We should be rethinking production, distribution, preparation and the interactions of food with our brains and bodies. On a human level, we are beginning to understand taste and are shedding light on the multi-sensory activity of eating. Collaborating with the CIA, we look forward to bringing our unique research capabilities to the rich traditions and the remarkable future of how, and what, we eat.”
reThink Food will provide crucial insights and strategies for those launching a new restaurant or retail food concept, researching cultural behaviors around cooking and eating, developing advances for healthier eating practices, creating new food and distribution technologies, or seeking to understand flavor preferences. To learn more, visit www.re-thinkfood.comand follow #CIAMITfood.