More than 350 guests filled The Culinary Institute of America at Greystone in November for the third annual reThink Food conference. A collaboration between the CIA and the MIT Media Lab, reThink Food serves as a thought leadership platform that explores the intersection of food, technology, behavior, and design. The program included demonstrations of robotics in the kitchen, diagrams of culinary genetics and discussions about harnessing technology to transform food systems.

Seen here is Peter Klosse, the creator of a wine and food pairing concept that has evolved into a comprehensive theory on flavor and tasting. At reThnk Food, he spoke about how people perceive flavors. Photo courtesy of CIA/Kristen Loken