Podcast – Inside the Head of a Collector – In Conversation with Prof. Shirley Mueller

Collecting objects gives enormous pleasure to approximately one third of the population, providing such benefits as intellectual stimulation, the thrill of the chase, and leaving a legacy. On the other hand, the same pursuit can engender pain; for example, paying too much for an object, unknowingly buying a fake, or dealing with the frustrations of collection dispersal. Until recently, there was no objective way to enhance the positive (pleasure) aspects of collecting and minimize the negative (pain).
Now, for the first time, scientific research in neuro- and behavioral economics gives us a way to turn this around. We meet neuroscientist and psychiatrist Shirley M. Mueller, MD. By using examples from these disciplines, she relates her own experiences as a serious collector and as a neuroscientist to examine different behavioral traits which form the basis of collecting.

Podcast – Inside France’s culinary college for a glimpse of the future – In Conversation with Celia Tunc

Celia Tunc is Secretary General of Collége Culinaire de France – France’s Culinary College. The association, founded by 18 of the most renowned and influential French chefs – including Alain Ducasse, Joel Robuchon and Paul Bocuse – aims to represent, promote and transmit artisanal culinary heritage through tradition and innovation. Celia emerges from a year that shook France’s relationships to gastronomy, restaurants, producers and winemakers, with the belief that the future of the world requires a new relationship to food, based on craftsmanship and diversity.

Podcast – The Rise of the Non-Premise – In Conversation with Tim Angelillo

What if there was a way of – legally -working alongside the established three-tier system in the US to create a disruptive route to market without disrupting the system in place? What would it take to build a distribution channel that would allow consumers to directly order cocktails – or wine- on their phone and receive it a mere three hours later at their door?
What does this new “non-premise” channel could mean for spirits and wine brands alike? How could we leverage it to address the upper-end of the market and create bespoke, premium experiences on top of convenience? What could wine brands willing to extend their digital presence could learn from a model like this?
We talk to Tim Angelillo, founder and CEO of Sourced Craft Cocktails, and discuss how he used his 20 years of experience working for tech giants to create and efficient data and information based system, that checks all the boxes.

Learning from the Coffee World – In Conversation with Peter Giuliano

What can fine wine learn from coffee? And what, in turn, can coffee learn from fine wine? This week ARENI speaks to Peter Giuliano, the executive director of the Specialty Coffee Association and the Coffee Science Foundation, to explore what two of the world’s favourite beverages can offer each other.

Podcast – Ingredients, recipes and chefs – How to move the restaurant world forward – In Conversation with Alicia Kennedy

We meet popular food writer Alicia Kennedy, who is currently at work on a history of veganism, to be published in 2022. We discuss food and the many issues surrounding it, from politics and labour to hospitality and sourcing. In exploring what the future holds for ingredients, recipes and the restaurant experience, we consider their impact on the future of restaurants and their wine lists.

Podcast – Codes, normes et croyances – Ce que l’ évolution de nos modeles alimentaires disent de nos sociétés

ARENI rencontre Véronique Pardo, anthropologiste alimentaire et directrice de l’Observatoire CNIEL des Habitudes Alimentaires. Avec elle, nous abordons les questions des valeurs sous-jacentes qui nourrissent nos modeles alimentaires et ce que les récentes tendances nous permettent de deviner sur le futur de nos sociétés, et sur la place des Grands Vins au sein de tout cela.