Cooking For Engineers founder Michael Chu and Austin American-Statesman food writer Addie Broyles discuss some of the technology-driven changes affecting food culture and what innovations in food might be around corner.
Despite predictions of nutrient-packed pills that would replace traditional meals, we are still cooking in kitchens and eating off plates.
But technological advances in the past decade have nonetheless influenced almost every aspect of our food culture.
Location:
AT&T Executive Education and Conference Center (ATT), amphitheater 204