Dhaka, June 20 -- Massimo Bottura has built his career by blending Italian culinary tradition with an avant-garde sense of design and experimentation. The chef's three-starred Michelin restaurant, Osteria Francescana in Modena, Italy, has twice been named the world's best restaurant and routinely attracts culinary pilgrims from across the globe who book one of its 11 tables months in advance, reports BBC. But while Bottura's approach to edible art is rooted firmly in Italy's Slow Food heritage, his hands, body and mind are constantly in motion as he dreams of new ways to condense his many passions "into edible mouthfuls."

One of those passions is reconsidering society's changing relationship with food and the surrounding landscape. Along...