CIENCIA (Soñar el Futuro) Cocinando
Hoy en día, las televisiones emiten cientos de programas sobre cocina en todo el mundo y las fotos culinarias inundan las redes sociales. Los chefs y consumidores están cada vez más preocupados por la calidad del producto y la preservación de los recursos del planeta. Hay que encontrar soluciones en un futuro próximo y nos deberemos acostumbrar a comer de manera diferente. En 2050, la cocina serámás innovadora, conectada, robótica, mejor para la salud y gustos, pero seguirá siendo una cuestión de pasión.
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TVTranscript
00:00We spend an average of one hour a day cooking.
00:14The kitchen occupies a central place in our lives.
00:17Lately, we have witnessed a kind of obsession with food, as demonstrated by the success
00:22of cooking reality shows around the world, food porn photos and the many food hashtags
00:27on social networks, as well as a new generation of young and tattooed cooks.
00:32The kitchen is everywhere and is aware of the challenges of the world.
00:36The kitchen is an environment, it is not something distant that decides in the great chefs.
00:43Due to the global economy, we will consume differently because there will be no more
00:48remedy.
00:49There will be no more remedy.
00:51The kitchen, like the rest of the global economy, has to find its own solutions
00:55for the future of the planet, vegan and wheat movements, local initiatives backed
01:01by chefs and consumers, who are increasingly concerned about the origin of what they eat.
01:06We must also invent new practices and in 2050 the kitchen will be more and more connected.
01:12There will be nutritional information, information about the flavor, information about the best
01:20combinations for each product.
01:25The kitchen will be increasingly personalized, adapted to our state of health, to our preferences
01:30and will be robotized.
01:32But will these technological advances go further than science fiction has predicted?
01:37The pasta will be al dente in exactly two minutes, seventeen seconds.
01:41Forget it, Lois.
01:42Where's your guest for dinner?
01:43Just forget it.
01:44She forget it?
01:45No, she didn't forget it.
01:46I'm asking you to forget it.
01:47Very well.
01:48I will erase it from memory.
01:49You do that.
01:54Robotics will have a relevant role in the future, while the kitchen will continue to be
01:58related to pleasure, passion and emotion, concepts with which chefs and researchers
02:04who prepare the kitchen of the future work more and more .
02:08People always think of the replicator of Star Trek, with which there is nothing more than naming
02:11a food to make it appear by magic.
02:14We don't think it will necessarily be like that in the future, but we will make an effort
02:18to make it as automated as possible.
02:21We are entering a new era, that of personalized service.
02:25I think that personalized service is something that undoubtedly leads us to the future.
02:29There are three reasons why we eat, in the first place for the caloric contribution, in the second
02:34place to nourish us and finally for pleasure.
02:38Eating is an experience, largely hedonistic.
02:41We eat because we like to do it.
02:44All over the world, those who are reinventing the kitchen today are following in the footsteps
02:49of the pioneers of flavor.
02:50500,000 years before Christ, our distant ancestors already dominated the fire and developed
02:55cooking techniques.
02:56And around 10,000 BC, with the appearance of pottery, they began to invent a
03:01nouvelle cuisine.
03:03In those terracotta pots they could heat liquids, prepare gachas and broth.
03:08The kitchen was constantly enriched with seasonings and vegetable oils, sesame,
03:13flaxseed and, above all, olive oil.
03:15In ancient Egypt, the spices enhanced the flavor and helped to preserve the foods.
03:20In the fourth century BC, in China, the basic flavors, pillars of culinary science,
03:25were dominated . Sweet, acid, salty and bitter.
03:28While in Greece, the art of banquet was highly appreciated.
03:32In the first century Rome, the kitchen fed on all these influences and had
03:37chefs like Apicius, who prepared new recipes for pâtés, fillets and foie gras.
03:42For the richest, food became a feast.
03:45Meanwhile, utensils multiplied, the chefs had at their disposal a whole
03:50battery of copper and tin.
03:51In the 14th century, one of them, Tage Bent, prepared dishes made with saffron,
03:57ginger, pepper and cinnamon sauces, spices recently arrived in Europe.
04:00But it was in the 17th century, when the great French cuisine was perfected in
04:04the royal ovens, where Battel and Lavagaine improved the presentation and
04:08enhanced the flavor of the food.
04:10And then came the revolution.
04:12The chefs opened restaurants and began the era of gastronomic criticism.
04:17With the Industrial Revolution in motion, everything was modernized.
04:20In 1826, James Sharp invented the gas kitchen in England.
04:24And then the cast iron kitchens and the first refrigerators appeared.
04:28At the end of the 19th century, Auguste Escoffier defined the codes of high
04:32cuisine at the Hotel Ritz in Paris in 1898 and then at the Carlton in London.
04:38In the homes, the 20th century began to free women from their ovens.
04:42The first pressure pots appeared in 1920.
04:45Industrial pasta, supermarkets and the microwave in the 1950s.
04:50In the 70s, the latter was no longer essential.
04:53At that time, with his thirst for freedom, the nouvelle cuisine opened a new
04:56path and broke with the old conventions.
04:59Simplicity, refinement, lightness, audacity and creativity became the
05:04new slogans.
05:05Towards the end of the millennium, we were trying to distill the very essence
05:09of flavors, although that meant destructuring everything.
05:12The chefs are constantly innovating, always taking advantage of the knowledge
05:19and tools they have at their disposal.
05:21Innovation is, therefore, a permanent leitmotif.
05:24And in 2050 it will be more important than ever in the kitchen.
05:28Two out of three innovations are due to the skill or creativity of the chefs.
05:3350% of the food products that are sold today did not exist five years ago.
05:37Innovation is going to play a fundamental role.
05:42In 2050, innovation will give rise to an increasingly personalized kitchen, adapted
05:50to the tastes and needs of each consumer.
05:55We have realized that foods have to be adapted to the age of each
05:59one or their physical state.
06:01To solve this problem, researchers are working with chefs in laboratories
06:06such as the Smart Gastronomy Lab in Belgium, in order to develop applications
06:10for mobile phones, data bases with ingredients and ideas for suitable recipes in the case
06:15of pathologies such as diabetes or high cholesterol.
06:19Personalization will also go through the generalization of 3D food printing
06:23to achieve custom-made products.
06:27It is interesting because it allows you to manipulate shape and color.
06:31It can be a help to culinary creation, as it opens the doors to food designers.
06:38People fantasize about technology and think, they will take out garbage, it will be like eating
06:44plastic, but it is quite the opposite.
06:47What we put here is real food.
06:52For the general public, this is still premature, but some small companies have already adopted
06:57the concept and see it as the future of our kitchens.
07:01This is the case of Natural Machines, founded by Lynette Cuxma.
07:05This young company, based in Barcelona, has developed a personal 3D food printer,
07:10Foodini, which already allows you to print chocolate, pizzas and cookies, and may have
07:15a place reserved in all kitchens in 2050.
07:18It is not that we would take a 3D food printer and want to innovate with it, we design it
07:23specifically to solve problems in the food industry.
07:26I like to cook, but I never find time.
07:37Like everyone else, I have hours to spare.
07:40What I like about Foodini is that it reconciles me with the kitchen.
07:44I use authentic and fresh ingredients, but it is easier and faster than doing it by hand
07:48or with any other kitchen robot.
07:51The printer does not cook for you, that is, the foods that are put inside must be prepared.
07:59So it does not replace the cook, but it provides an additional tool that expands the possibilities.
08:09For example, I have two small children, and when we print dinosaurs, spinach quiches
08:13in the shape of dinosaurs, they come to the kitchen with me and make the spinach filling
08:18and the dough.
08:19So they understand what ingredients it has, they establish a relationship with the food,
08:24they learn to cook, to distinguish what is healthy from what is not.
08:28It is better than defrosting something, putting it in the oven and eating it without understanding
08:31what you are eating.
08:33So we establish a link with what we eat, we know where it comes from.
08:40We have been doing this for more than three years now, and we started with basic prototypes,
08:44things made of plastic and cables, nothing too complicated, just to try the concept
08:49and it worked.
08:50Now what we do seems simple when you see it printed on a plate, but it is quite complex,
08:54because we use a lot of technologies, in addition to 3D printing.
08:58We try to make it as automated as possible so that the user does not have to manipulate
09:03the account any more and adjust too many things.
09:06We are doing everything automatically, and that means a lot of work.
09:11Right now, Fooddini has space for five food capsules, which change automatically
09:16according to our needs.
09:18If you need more, the machine stops and asks you to replace one or more capsules.
09:23But even if it doesn't seem like it, five are more than enough.
09:27I have not yet met any chef who needs more than five capsules.
09:31So you can do a lot of things.
09:34As nobody likes to wait several hours to have dinner, we know that 3D food printing
09:40has to be fast.
09:41For example, you can make cookies in 20 seconds, ravioli in two or three minutes, a pizza
09:47in five minutes.
09:48For something more elaborate, such as a chocolate figure, it may take half an hour, but it all
09:53depends on the design and the ingredients of what you print.
09:56But Fooddini is not just a 3D food printer, it is an internet-connected appliance.
10:02That's what allows you to do things like enjoy a dinner prepared by a chef with a Michelin
10:08star on the other side of the world, because you can get his recipe on the Internet.
10:13The cooks are also interested in this technology.
10:16A few kilometers from Barcelona, chef Carlas Tejedor, recognized with a Michelin star,
10:21is about to try this 3D printer for the first time.
10:25On the one hand, there is the technology, and on the other, the ingredients that I use on
10:30each plate.
10:33When I want to be creative, the fundamental thing is the products that I am going to use.
10:38And the technology comes later.
10:41I'm not interested in technology without more.
10:44We have to do a lot of rehearsals, because each ingredient reacts differently.
10:49The egg, the dressing, the texture, the temperature, everything reacts differently.
10:56I think it is very important to understand the operation of the machine.
11:09It is impossible to achieve this state of perfection by doing it by hand.
11:13I use the best ingredients, and the technology helps me to reach excellence.
11:18The excellence is to notice the flavor of each ingredient you have put.
11:23For me, this is the future.
11:25Beyond the 3D food printing and the cooking function, which will soon be available,
11:39the Internet will allow us to do a lot of fun things with Fooddini,
11:43especially thanks to the sensors and the data.
11:45For example, we can print a dessert that has exactly 200 calories,
11:49and if I have run 10 kilometers, I can print a cereal bar to fit my needs at that time.
11:56I find it fascinating.
11:58A personalized diet, easy to control and adapt to each one.
12:04Another important trend in 2050 will be increasingly connected kitchens.
12:11We are all going to be powerful cooks thanks to cutting-edge technology,
12:15artificial intelligence and the Internet connection.
12:18I think a lot of work has been done.
12:22We have ovens, processors, juice extractors, essence extractors.
12:28There is a whole range of equipment available.
12:32With these means, the cook that we all have inside
12:35will be able to easily prepare an elaborate dish.
12:38In a matter of years, the robots will also be ready to help in the kitchen.
12:47In the London firm MOLI Robotics,
12:49the Russian engineer Mark Olenik has designed the most sophisticated robot in this field.
12:54After 20 years of research and development,
12:58this robot, made up of two mechanical arms,
13:01accurately reproduces the actions of a previously learned cook
13:05and is able to cook several hundred recipes.
13:14When we started working on this machine, it looked like a chimera.
13:18I think now people have already understood that it can be done.
13:22There are still obstacles to overcome, but they are not conceptual,
13:26they are more technical, concrete, that we will have to solve.
13:29In general, I do not see any obstacle that leads me to think
13:34that it is totally impossible.
13:37Now we are making a lot of progress
13:40in the development of the first commercial prototype
13:44that will be able to prepare many dishes
13:48and will be able to integrate into any kitchen.
13:53It will be quite small, very compact and very beautiful.
14:01Of course, you can always use the kitchen normally
14:05if you want to get down to work.
14:08But if you don't have time, you can choose the robot mode.
14:12If you like to cook, you can keep doing it as before,
14:16but if you don't like it or you don't have time, like me,
14:20this machine is perfect for you because it will give you more freedom.
14:35The most complex tasks are those that require certain skill.
14:39For example, making ravioli or sushi is difficult.
14:44Robots cannot create because they do not feel.
14:48Computers do not have a creative spirit,
14:51but an algorithmic spirit,
14:54which means that first you have to teach them what you want them to do
14:58and then they can perform any task without making the slightest mistake.
15:04But, again, the question is how to teach the robot to do something.
15:08If you want it to do a very specific task,
15:12you have to find a way to teach it to do it.
15:17The good thing, in this case,
15:21is that if you teach it to do it once,
15:25it will be able to do it millions of times.
15:34This machine can learn from several chefs
15:38and that will be very useful in the future
15:41because no chef knows an unlimited number of recipes.
15:45Each dish has to be created, tasted and felt.
15:49And that takes time.
15:51This machine gives us access to everything the best chefs know.
15:55You can also cook your own dishes and the kitchen will record it,
15:59so that if one day you don't have time but you want to make your own recipe,
16:03the robot will be able to reproduce the process step by step.
16:09The robot imitates human movements.
16:14It gives the impression that it is not just a machine that cooks.
16:18We are halfway between the man and the robot.
16:22Even the chef Tim Anderson,
16:26who created the first recipes for the first prototype,
16:30was recognized for his gestures.
16:34He said, I do it exactly the same.
16:38That is very important for the future,
16:43because there is always a component of emotion and skill.
16:55Technology will be an undeniable help in the future,
16:59but the kitchen will also have to respond to environmental concerns.
17:03Production and consumption will be reviewed.
17:07From field to table, the whole process will have to change.
17:11We have to rethink the model.
17:15In 2050, rethinking the model will mean changing our eating habits,
17:19eating differently and opening up to new ingredients.
17:23But will we be able to ignore its shape,
17:27as the visionary movie by Terry Gilliam suggested?
17:41Although we will obviously not eat popcorn without shapes,
17:45we must use other sources of protein
17:49that are more respectful of the environment,
17:53such as legumes, pasta-shaped algae,
17:57gelatin cubes or insects,
18:01new ingredients with which to make our recipes.
18:05Although eating insects is common in Asia or Africa,
18:10Western nations have not yet taken that step
18:14due to a cultural barrier and the shape of food.
18:18However, in 2050 we will eat them.
18:22And thanks to how we are working on the flavors of the whole world,
18:26we will even like them.
18:30In Toronto, Canada, Lee and Elie Kadeski, engineers,
18:34are working on a range of processed products from insects and worms.
18:38The biggest challenge is, without a doubt,
18:42to convince people to get over that first impression of disgust
18:46and stop thinking they're not going to have a good flavor.
18:50Flavoring insects and making them tasty is easy.
18:54If you just select quality insects
18:58and they have a good flavor to start with,
19:02you can get a good taste.
19:07There's terroir in wine,
19:11and there's terroir in insects,
19:15as crazy as that sounds.
19:19It took us a long time to find farm crickets
19:23that had the quality we needed to work with.
19:27We've created two lines of products based on these ideas.
19:31One is what we call insect protein, or TIP,
19:36and we use it as a substitute for meat, dairy products, and eggs.
19:40There are several textures, depending on the use you're going to give it.
19:44A very soft one, if you want to make something like a pâté
19:48or use it in an ice cream to bake it,
19:52in exchange for butter and eggs.
19:56We also make a thicker one, which is a little richer in protein,
20:00and we use it to replace minced meat.
20:04When we make whole roast crickets,
20:08we bake them at about 150 degrees for 40 minutes,
20:12and then we lower it to 120 degrees so they're done.
20:16When we get into the textured proteins of the cricket
20:20that we use to make our tomato sauce,
20:24I won't be able to give you too many details,
20:28but I can tell you it's a pasteurized and processed product.
20:33It has between 18% and 20% protein,
20:37about half saturated fat, a third less cholesterol,
20:41and three times as much vitamin B12.
20:45So it's a very nutritious food, and you can modify it
20:49by just changing the diet of the insects.
20:53For example, you can feed them with linseed,
20:57which have a lot of omega-3,
21:01or you can make a falafel made from insects instead of a hamburger.
21:05This is a typical falafel,
21:09except that we've taken half of the chickpeas out
21:13and we've substituted half of the texture for cricket protein.
21:17I've made this with parsley, chickpeas, cricket protein,
21:21lemon juice, and gluten-free flour to help it bind.
21:25So we're just going to take the dough
21:30and we're going to make a nice little shallow pool of oil,
21:34just like how you would make a falafel.
21:38And that's something to be honest with you,
21:42because if we start that way,
21:46we won't be able to do it any other way.
21:50So we really need to exploit the culinary potential of these insects.
21:54There are currently 2,000 documented edible insects,
21:59that we've just started to explore.
22:03Although it sounds funny, the flour worms have a light parmesan flavor.
22:07It's what we call lipolytic activity.
22:11It's because a fat and an enzyme collide,
22:15and the enzyme makes the fat a little rancid.
22:19Do you know that brief sensation that stays in your tongue when you eat parmesan?
22:23It's like a very good aftertaste that you notice after a few seconds.
22:27It was never made to last,
22:31because the flour worms provide the same sensation.
22:35It's crazy.
22:39We realized that we had a product that worked
22:43because we left it in the fridge, and when we came back at night,
22:47we went straight to it to bite a little.
22:51And we weren't the only ones.
22:56Yum.
23:00That's really good.
23:04I usually don't like falafel.
23:08I never thought I'd get to eat flour worms and crickets,
23:12but I tried them and they were delicious, so now I don't think about it.
23:16I think people are surprised when they realize that it doesn't taste any different.
23:20And it's probably a lot better for the environment.
23:24I'd like to go to the supermarket and see,
23:28next to the chicken, the fish, and the veal,
23:32the cricket-textured protein, and take it home,
23:36and go home and cook a recipe.
23:40In 2050, we will have greater access
23:44to all kinds of culinary heritage from all cultures.
23:48The great chefs of the future will be more than ever bearers
23:53For me, the great dream of a chef is to shape the taste of a product
23:57without taking it away from its original flavor.
24:01It's a trend that has already begun,
24:05and that invites us to focus on the product,
24:09to respect its origin and its season, and to rediscover forgotten flavors.
24:13In a sustainable innovation approach,
24:17the kitchen has to focus on left-behind products
24:22that are not found in homes,
24:26and to which the experience of a chef can play a big part.
24:30It is precisely this experience
24:34that Alex Atala is putting into practice in Brazil,
24:38a former DJ who knew nothing about cooking,
24:42and who now runs the D.O.M. in Sao Paulo,
24:46and has become one of the best-known chefs in the country.
24:50Alex Atala embodies this new generation of chefs
24:54who place local products in the center of their kitchen,
24:58who rediscover forgotten plants and herbs,
25:02and who revalorize Brazilian teguá and its less known flavors.
25:06The culture of Latin America, Brazil and the Amazon,
25:10can bring new flavors to gastronomy.
25:14This curiosity, this innovation,
25:18does not only seek to please the palate,
25:22but also to defend biodiversity.
25:26Eating is not just eating, it is a cultural and ecological act.
25:30The kitchen is one of the strongest links
25:34between nature and culture.
25:38A Brazilian botanist has carried out research
25:42that has been very useful for me, for my kitchen,
25:46not only has it taught us to value wild herbs,
25:50but it has also discovered an infinity of new flavors that surround us.
25:54Today it is possible to walk through the streets of Sao Paulo
25:58and find wild herbs.
26:02We can even pick them up and cook them.
26:17We are in the secret garden of Coruja.
26:21This place is maintained by volunteers.
26:25We are not going to pick up the herbs that have been planted,
26:29but we will choose some harmful herbs, or bad herbs.
26:33In Brazil we call it wild herb.
26:37These plants are very little valued.
26:41This is cerraja, for example,
26:45from the family of lettuce.
26:49It is more bitter, it grows all over the city, even on the sidewalks.
26:53It is a herb that I particularly like a lot.
26:57And I have also picked up a little bit of trevol.
27:01This is a plant from the family of cariru.
27:05It can be served crispy, stewed, stewed,
27:09whatever you want, it is exceptional.
27:13Here are two things that I like a lot.
27:17One is wild strawberries.
27:21These are normal strawberries, they are not very ripe.
27:25And this is the other one.
27:29In Europe and other places it is very expensive.
27:33They call it fisalis.
27:37Someone has cut it and then thrown it away.
27:41They end up throwing away a jewel.
27:45It costs a fortune, so I keep it.
27:49For me.
27:53How are you? Are you looking for herbs?
27:57Look what I found.
28:01It's called camapu.
28:05I found it in Santa Lucia.
28:09These are 100% Brazilian ingredients.
28:13Some of them are unknown.
28:17And others are simply not valued.
28:21My attention and my curiosity are always fixed on this type of product.
28:25I think it is essential to rediscover love for food.
28:29The desire to please our palate.
28:33And the curiosity to taste food.
28:37And to always be looking for new things.
28:41It's very hot.
28:45I want to keep these herbs fresh until I get to the restaurant.
28:49So I'm going to wrap them in a damp cloth.
28:53Just to protect them from the sun, which hits hard today.
28:57Often the fascination for an ingredient precedes the flavor.
29:01In the market we can find new ingredients.
29:05I think it's a surprise, it's an invitation to cook.
29:09The chef of 2050 will buy the small producers
29:13the ingredients they need.
29:17He will even get involved in their production and work to boost local markets.
29:21Here in the Pinheiros market, Alex Atala also sells products
29:25from his farm in the heart of the Amazon.
29:29Hi, how are you?
29:33Number two. I'll take them home. They look very good.
29:37Where are they from?
29:41I bought them with the cheese in the basket.
29:45I'll take them. Yes, sir.
29:49It's great to get to a market that still has soul.
29:53When you come, you find purely Brazilian ingredients.
29:57And among them, some very infrequent,
30:01the cupuaçu.
30:05It's fantastic to find all that here.
30:09To check if the cupuaçu is good, you have to hit it a little.
30:13This amazing Amazon fruit has a very special flavor.
30:17It's fascinating.
30:21Its pulp is delicious.
30:25You can make desserts, sorbets, cocktails.
30:29But it also has a seed.
30:33And that seed is an ancestor of the cocoa bean.
30:37We can roast it and make a product very similar to chocolate.
30:41It's great, truly fascinating,
30:45to find so many varieties.
30:49I come here a lot, and I'm still amazed.
30:53Here we have a fabulous variety.
30:57It's incredible.
31:05Knowing how to use all the food
31:09is part of the learning of the kitchen of the future.
31:13A concept that is gaining ground,
31:17and that fascinates me, is nose-to-tail.
31:21That is, the use of the product in its entirety.
31:27I always say that intuition,
31:31creativity,
31:35that moment when you make a recipe,
31:39is uncontrollable.
31:43New recipes are a bit like cooking gnocchi.
31:47You make the dough, you cut it,
31:51you put it in the oven,
31:55you boil the water,
31:59and when you put it in,
32:03the first piece that falls,
32:07is never the first to rise.
32:15My biggest dream is not for the kitchen to change,
32:19but for man to change,
32:23so that people know more about food,
32:27so that they are interested in knowing where it comes from,
32:31and how it is produced.
32:37The cooks will continue to play, in a way,
32:39to be alchemists of flavor,
32:41and to invent new flavors, new shapes,
32:43new cooking or preparation techniques,
32:45they will consult the scientists.
32:47We can continue to believe that if we put beef bones in the oven,
32:51we will get beef sauce, but it will never be like that.
32:55What we will get will be limewater,
32:57and it may even be pyrobenzene,
32:59it doesn't make sense,
33:01science helps you evolve.
33:05That is what Rafael Omon defends,
33:07a researcher and physiochemist
33:09at the French Culinary Innovation Centre at Orsay.
33:11In his laboratory, he is trying to understand
33:13the structure of products,
33:15and what constitutes their qualities,
33:17the very essence of flavor.
33:19This study of the basic components
33:21leads him to create new textures,
33:23and new materials,
33:25and to design the foods of the future.
33:33Innovation is not sitting and saying,
33:35today we are going to invent the chocolate mousse of 2050.
33:37We have laboratory notebooks
33:39in which we write everything down,
33:41tests, mistakes, ideas.
33:43We go to museums, we study new shapes.
33:45Always being attentive is very important.
33:47The rest is a dialogue
33:49between cooks and scientists.
33:51You think, let's see,
33:53can I make the gelatin more viscous
33:55or more liquid,
33:57or that it bubbles in the mouth?
33:59That exchange is the key
34:01to innovation in the kitchen.
34:03Among other things,
34:05Rafael Omon works on natural gelatins
34:07to replace sugar.
34:09These foods are extraordinary.
34:11Any citrus fruit, in fact, is.
34:13We use the juice, the pulp,
34:15sometimes the grated peel
34:17for its flavor.
34:19But we throw all these white parts.
34:21However, this part of the fruit
34:23and vegetable is very rich in pectin.
34:25Pectin is a natural gelatin agent.
34:27Our mission in the laboratory
34:29is to develop the chemical composition
34:31of the food
34:33and determine where the acidity is.
34:35Test the pH,
34:37identify gelatins,
34:39essential oils.
34:41Thus, we recover all the pectins.
34:43We do this by peeling the fruit
34:45without throwing anything
34:47and boiling it later
34:49to release the gelatin agent.
34:51So we get a thick syrup,
34:53slightly viscous,
34:55because the pectins have begun to bind.
34:57Then we add a little calcium
34:59and let the chemistry do the rest.
35:01It acquires a texture
35:03like jam.
35:05So we can say
35:07that we have made a jam
35:09with a whole orange
35:11and a lemon,
35:13without added sugar.
35:15Sugar is not necessary
35:17to make a jam.
35:19You can get a pleasant flavor
35:21and an extraordinary texture.
35:23Pectins are a whole chemical world
35:25that we must not neglect,
35:27but explore.
35:29We use citrus fruits as a natural gelatin agent.
35:31Pectin does not have the flavor
35:33of lemon or orange.
35:35It is a neutral texture molecule.
35:37We can put it
35:39in a strawberry,
35:41raspberry or blueberry juice
35:43and we will have a sugar-free gel.
35:45At this time we are limited
35:47because, according to the legislation,
35:49jam has 55% sugar.
35:51So we may not
35:53call it jam,
35:55but we will avoid eating so much sugar.
35:57Another possibility
35:59to concentrate flavors in the future
36:01is the use of cold.
36:03Cryoconcentration
36:05is a technique that combines
36:07different flavors.
36:17Tomato juice.
36:19In the laboratory we use
36:21a magical liquid,
36:23liquid nitrogen.
36:25It is mainly air,
36:2780% of what we breathe.
36:29But this very cold liquid
36:31allows us to freeze and instantly concentrate
36:33the flavors.
36:35I got to the edge
36:37so I didn't have to get my hands in.
36:39I should wear gloves, glasses and a coat.
36:41It doesn't take long.
36:47I left a little water on purpose.
36:49We are going to increase
36:51its temperature.
36:55We already have it.
37:05We will be able
37:07to make a wonderful fruit pulp
37:09and preserve the structure
37:11of the vegetables better
37:13and really enhance the flavors.
37:19A very concentrated liquid
37:21will come out.
37:23It is quite dark.
37:25And on the surface
37:27we will only have pure water.
37:29The ice will separate.
37:31The idea is to wait 5 or 6 minutes
37:33to separate this juice here.
37:35The pure water ice, with little flavor,
37:37can be removed.
37:39And then we concentrate it with cold.
37:41In his box of chemical tools
37:43he keeps the transparent paper
37:45for 2050 packaging.
37:47We get an extremely fine film
37:49that adapts to the shape of the container.
37:51What we wondered was
37:53do we really need
37:55those rolls of polyethylene
37:57or PVC that we all have at home?
37:59We could use a film of natural algae
38:01to cover the food in the fridge.
38:03And after 3 or 8 days
38:05we would throw it away
38:07with the organic waste.
38:09It is easy to do at home.
38:11The packaging is part
38:13of this same organic approach.
38:15By submerging a liquid,
38:17pure mint in this case,
38:19or a cube of lychee water ice
38:21in a sodium alginate solution,
38:23a natural gel obtained
38:25from brown algae,
38:27we get a variable-sized ball
38:29It is a technique that is developing
38:31rapidly, but with its packaging
38:33based on plants,
38:35Rafael Omon goes even further.
38:37This idea of vegetable capsules,
38:39this one has a capacity
38:41of 10 centiliters,
38:43arose from a reflection
38:45on biomimicry.
38:47Just look at a grape.
38:49It has an extremely fine skin
38:51that, however,
38:53is able to conserve water
38:55in the fruit.
38:57Today, with a mixture
38:59of several algae,
39:01we are able to reproduce
39:03a skin like this.
39:05Here we have put orange skin
39:07to flavor the water
39:09that is inside.
39:11This could be the future
39:13drink container,
39:15since it has no plastic
39:17or aluminum.
39:19I drill it, drink it
39:21and then throw it away.
39:23It breaks down in 3 days.
39:25It can be used
39:27in pregnancy conditions.
39:29It may seem crazy
39:31to embark on something like this
39:33with a great chef.
39:35But we ended the experience
39:37with very concrete ideas.
39:39We subjected the material
39:41to extreme conditions
39:43and that gave us ideas
39:45to continue the research
39:47and feed as many people
39:49as possible.
39:51The next questions we asked ourselves
39:53are, can they freeze?
39:55Are they resistant?
39:57Will they dissolve when heated?
39:59Could broths be prepared
40:01with them?
40:03They are put in 2 liters of water
40:05and dissolved in the saucepan.
40:07We are also looking for membranes
40:09that resist blows.
40:11Could a balance be found
40:13between hardness and malleability?
40:15So we carry out impact tests,
40:17which are mechanical tests
40:19to study deformation.
40:21It is mechanics applied
40:23to edible materials.
40:25His final goal
40:27is at least surprising.
40:29I would love to create
40:31the floating island dessert.
40:33One that floats in the room
40:35you are eating in.
40:37You have to have a serious and rational side,
40:39but you also have to dream.
40:41I am lucky to work with Thierry Marx
40:43because we get excited right away with everything.
40:45He says, I love this idea,
40:47let's try it.
40:49In Boston, chemical engineer
40:51David Edwards dreams of going even further
40:53in culinary creation.
40:55Edible packages,
40:57breathing cocktails,
40:59he is reinventing the perception of flavor.
41:07Food is like the Internet today.
41:09There is an incredible exchange
41:11of ideas and opportunities
41:13related to health
41:15and the environment
41:17that can take place every day
41:19in restaurants like ours.
41:21I have become deeply involved
41:23in him
41:25as a food creator.
41:29David Edwards is behind
41:31what he calls air food.
41:33It is not necessary to eat,
41:35just breathe to experience
41:37the flavor of a dish,
41:39a new way of feeling the flavors.
41:41I have been very interested
41:43since my early work with insulin
41:45in sanitary assistance
41:47through the air.
41:49The Waf, which I created
41:51with the designer Marc Bretiloff
41:53in France, is a jug.
41:55You fill it with the liquid
41:57you want.
41:59It can be soup, tomato,
42:01coffee or a cocktail.
42:03When you tilt it,
42:05a cloud is created instantly,
42:07not of steam, but of droplets suspended
42:09in the air that end up in a glass
42:11from where they can be absorbed
42:13with a special straw.
42:17You can also make the cloud
42:19wrap a plate,
42:21a beef, for example,
42:23or anything else,
42:25and thus create a cloud
42:27as a garnish.
42:29It is a pretty radical concept
42:31that allows you to enjoy
42:33a taste and smell experience
42:35from which calories
42:37and alcohol have been suppressed.
42:40This new experience
42:42of inhaled cocktails
42:44is being tested at the Boston
42:46ArtScience Café,
42:48prepared by waiter Todd Maul.
42:50Inhaling vaporized alcohol
42:52is a terrible idea
42:54and very dangerous,
42:56but this has nothing to do with it.
42:58We use the surface tension
43:00and sound waves
43:02to create a cloud.
43:04Alcohol molecules
43:06are heavier,
43:08so they lag behind.
43:10It actually tastes
43:12exactly like alcohol.
43:14The waft
43:16is a unique tool
43:18because it allows you to create
43:20a literally intangible flavor.
43:22And that's quite interesting
43:24because your brain
43:26identifies a flavor
43:28that has no texture or temperature.
43:30It just exists in your palate.
43:32It is important to understand
43:34that flavor is not an intrinsic property
43:36of food.
43:38It is a relational property.
43:40It depends on the properties of the food,
43:42something that chemists
43:44and physicists know well,
43:46but not exclusively.
43:48They relate to your perceptive system
43:50to create this complex perception
43:52that we call flavor.
43:56For David Edwards,
43:58the new taste adventure
44:00of the future is the research
44:02on olfactory perception.
44:04POUR proposes to offer
44:06the pleasure of flavors
44:08through smell.
44:10The digitization of smell
44:12is another fascinating concept
44:14if we take into account
44:16that we live in an increasingly
44:18digital world.
44:20We have done it with light
44:22and sound,
44:24but the human body
44:26has five senses.
44:28The smells also move
44:30through the air
44:32so we have created this platform
44:34of digital aromas that we call CIRANO,
44:36which is a diffuser
44:38of digital smells
44:40and an application, O-Notes,
44:42which is a kind of iTunes
44:44of aromas.
44:46When I open the application
44:48O-Notes,
44:50I can choose between different
44:52olfactory pieces.
44:54Branch Dominical, for example,
44:56when I give it to play,
44:58a series of smells are diffused.
45:00If I give a smell to Goffred,
45:02after a minute,
45:04it will give way to a smell to Lima.
45:06The aroma changes every minute.
45:08We can't really enjoy
45:10what we eat
45:12if we don't smell it.
45:14But the sense of sense
45:16is also closely related
45:18to how we perceive each other,
45:20our appreciation of nature
45:22and neural factors.
45:24It's quite fun to imagine
45:26what the food of the future
45:28will be like.
45:30If we don't take it
45:32as something fun,
45:34the change can be stressful.
45:36We are living
45:38a period of great changes.
45:40Food is experiencing
45:42great changes
45:44and that can be very good
45:46if we have fun in the process.
45:48After all,
45:50inventing the kitchen of the future
45:52doesn't mean constantly rediscovering
45:54the pleasure of eating.
45:56The kitchen of the future
45:58may be new,
46:00a new way of understanding
46:02the old kitchen.
46:04And it has to be delicious
46:06for those who eat
46:08and for those who cook.
46:12So, in 2050,
46:14the kitchen will be connected,
46:16robotized and personalized.
46:18But it will still be in charge
46:20of women with specific skills
46:22capable of enhancing flavors
46:24and conveying emotions.