Calista Goh dabbled in psychology, business, law and pastrymaking before finding herself on a mission to combine Western technology with ancient Oriental healing wisdom.
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Why I Love Photographing Food
BY MEREDITH DYER
@ VOL 25
ON OCT 30, 2015
In honor of World Food Day:
"It's art on a plate... it's a different art form."
In "Why I Love Photographing Food" from PechaKucha Night Christchurch Vol. 25, Food photographer Meredith Dyer explains why she loves photographing food in ten reasons. Spoiler alert, some of the most exciting parts are the people!
Living an Informed Life: Why Science Matters
BY DON LINCOLN
@ VOL 3
ON MAY 12, 2016
There are a great variety of principles that people use to guide them in their lives and these principles can be subjective or objective in origin. While our decisions are inevitably subjective, Don Lincoln believes that the best decisions are informed by objective facts and he argues that the scientific method is the most disciplined technique ever devised to reveal objective truth.
Be the food you want to share
BY MYRIAM BOURÉ
@ VOL 29
ON DEC 06, 2016
Myriam Bouré, co-founder of Open Food France, sees food distribution as a major problem in today's food system. Through reconnecting producers and consumers, and the decentralisation of power over our food, Open Food France aims to contribute to innovation in the food system.
Back to the Future: the Craft Soda Revolution
Craft soda maker Jason Cox speaks to the decline in consumption of mass-market sugary beverages and explains how craft soda pop is quenching a new thirst for healthier fizzy drinks, old-school style. Travel back to the future with a fizz!
Food, Love, and Future
BY DAYNA MCERLEAN
@ VOL 23
ON JUN 13, 2017
Dayna McErlean has a unique voice within Portland’s vibrant food metropolis. As a founding member of Portland’s coveted restaurant community, McErlean is owner of eternally popular — fine dining, artfully hip and casual food spots DOC, Nonna Tavern and Yakuza. All distinct cinematic spaces known for amazing food. As a “non chef” owner with an extensive background in fine art, McErlean’s focus is on creating cinematic spaces that make patrons feel as though they are being transported to a distant time and place. It is no small feat that she has been able to do this working with some of Portland’s most innovative chefs cultivating some of the city’s most coveted yet accessible food.