Bridge Pavilion | courtesy of Zaha Hadid Architects
Today's top chefs are behaving more like mad scientists, flash-freezing hot chocolate and ink-jet-printing sushi; universities are adding programs in culinology (that's chemistry plus cooking); and the functional foods market (not just yogurt packed with active cultures but also skin-firming collagen marshmallows and Japanese chewing gum that's allegedly breast-enhancing) is expected to reach $109 billion by 2010. The Institute of Food Technologists' annual meeting and food exposition will draw more than 20,000 foodie geeks who inhabit that creative universe. Some sessions sound totally unappetizing ("Cold Plasma: An Emerging Technology for Food Processing"?). But this being New Orleans, event organizers will try to spice things up with a field trip to an oyster-shucking plant as well as plenty of tasting sessions. In fact, the expo is being billed as equal parts "biotech and blackened redfish, organics and okra." Yum.-- EG
sunday, june 29
Build
World Congress of Architecture
Torino, Italy
The International Union of Architects has lured big names to northern Italy for this convention, including Pritzker winner Alvaro Siza and visionary town planner Paolo Soleri. But it's the building hosting the event, the Lingotto, that may say the most about what architecture, deployed cleverly, can do. In the early 1990s, Renzo Piano turned the former Fiat factory into a sleek convention center, museum, and mall, helping to spark a wave of regeneration across once-ailing Torino.-- TB
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