Wednesday, 28. I am meeting Mimos Management at their Headquarter in the Kuala Lumpur Science Park. <a class="zem_slink" href="https://www.mimos.my" title="MIMOS" rel="homepage">MIMOS</a> is an incredible place, great personalities from top management to the researchers, I met researchers not only from <a class="zem_slink" href="https://en.wikipedia.org/wiki/Malaysia" title="Malaysia" rel="wikipedia">Malaysia</a>, but also from Germany (partnership with DFKI) and Iran. I was told that years ago, MIMOS was changed dramatically to get rid of hierarchies and red tape.

Now I am for two days in Malaysia. Yesterday I had dinner at the Buffet Restaurant of my palace of the "Golden Horses", Brr. Nothing had any distinguishable taste. After nearly 10 days of China my taste buds had become sophisticated.
A the end of the week I asked myself: Is there anything in the Chinese cooking that was lacking to my nutrition habits and my taste desires?

Today I finished my visit to Hefei with a working lunch with Director Wang, Prof Qian, Dr. Wang Zhong and other colleagues from the future lab of the Chinese Agricultural Ontology Service. first row from left: Director Wang, Dr. Keizer, Prof. Qian second row from left: Dr.

On our way to Huang Shan (Yellow Mountain), where everyone in his life has to go once in a time,.... we stopped at an ancient village , Cheng Kan. Cheng Kan exist since the times of the Han dynasty, but in his now form it is there from the Ming Dynasty.

I got today my letter of engagement for two years as visting professor at the Institute of Intelligent Machines of the Chinese Academy of Science (IIM, CAS). Professor Rujing Wang, Deputy Director of the Institute is very keen to intensify the contacts with our team at FAO in Rome.

Johannes Keizer at his presentation for staff of IIM, CAS

Headline now should be 5th Dinner, or something like that. But I have given up monitoring. Variety of dishes and quantity of meals is far above my capacity to follow up.

Today I had my presentation at the Chinese Agricultural Ontology Workshop. The workshop started yesterday, but I did not participate as the workshop language was Chinese :-). This was calculated and I was lucky enough to have the entire day to finally compose my presentations

I get lazier and lazier. This time I did not record any dishes, but I can remember a memorable composition of fish puree, which is shown in one of the two photos. Another favourite of mine were shrimps cooked on a bed of onions, ginger and mushrooms,

Impact is also if others use the tools, our team is developing, without that we know about it :-). The below picture is from a presentation by the team of CAAS in the Chinese Agricultural Ontology workshop.

I have given up to write down all the dishes that we get for meals. We were in 8 this time, so the dishes were more than 20. But I cannot leave out to present you the very delicious Beijing duck which was the center of the menu:

Beijing Duck

Other highlights were perfectly steamed fresh shrimps, the best turbot I have ever eaten in my life, a new type of mushrooms, and as I said at least 16 other dishes.