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We arrive on the same day as a delivery of plums destined to help Ben create his own version of umeboshi. BR: OK, try this Do you want ice cream?

JE: We tried this with kids. Some refuse, some wait till other kids try it first, others jump straight in. Those that do try it usually love it. The first taste is the hardest … after that it gets easier. We should explore that. We put deliciousness first. MF: I think there are basic rules that each culture applies differently.

Some things travel very well, like tomatoes, but if certain more challenging foodstuffs are to be widely accepted — like some strange fermented food or insects, for example — then the balance between familiarity and novelty has to be addressed.

If we want to introduce insects to Europe, we should use those that are most similar to what we already eat. JE: Like sandhoppers — they taste like shrimp and have a wonderful crunchy texture. You see them by the beach. BR: Alongside formic acid which is very sour, ants produce chemical compounds that are similar to the compounds found in herbs.

Flavour chemist Arielle Johnson looked into this for us and found compounds in ants identical to lemongrass. These were the type of ants served at the Noma pop-up in London.

She also found licorice and coffee flavours — there is so much to discover. Other areas, like fermentation, are more or less totally unexplored. The implications are enormous. Before that, testing was very approximate.

BR: There are various ongoing fascinations! People buried butter in peat bogs for 3, years but the last time anyone tried to make it was in an experiment.

I replicated it to discover how Iron Age men in Scotland ate and to see if it tastes good to modern palates. BR: Very mossy. And it smells like the forest. It could have interesting applications with game dishes. MF: Yes. We travel a lot — symposiums, events, conferences — last weekend, we talked to chefs at a Dutch university. We take every opportunity we can to meet people and increase our networks.

We also write a lot of papers. We look closely at the world that surrounds us and examine everything edible — beach plants, insects, mammal life Once designs are decided, Kasper returns to the dusty workshop in the small town of Glud in Jutland where he and his father work each project through to completion. Hunched and focussed over the wheel, hands pressed as if in prayer on either side of the rim of a dish to be, Aage eases the grainy velvet of the wet clay into shape. Muddled stacks of tools caked in chalky daubs sit beside him, their wiry heads and blunt metallic tips a stark contrast to the fluid sweeps they carve into the clay.

Across the workspace, scuffed wooden boards hold fully formed, shell fine pieces, pristine oyster white, ready to be glazed and fired. As if burnished by lava, the deftly spun curvature of each piece appears expertly charred, a medley of carbon dark freckles searing its glassy surface. Millions discover their favorite reads on issuu every month. Give your content the digital home it deserves.

Where do you see Cereal in five years? The headquarters set up on a beach with nap time hammocks and unlimited pina coladas for all employees! Sign up today and discover a new world of reading outside the mainstream Cereal issue 9 Delivered to Stack subscribers in Mar Share on Facebook , Twitter or Copy Link.

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