1 00:00:00,125 --> 00:00:01,400 (upbeat techno music) 2 00:00:01,400 --> 00:00:05,140 Our world is undergoing profound change. 3 00:00:05,140 --> 00:00:08,490 Science and technology are transforming our lives 4 00:00:08,490 --> 00:00:09,840 with dizzying speed. 5 00:00:10,720 --> 00:00:13,420 Astonishing innovations are ushering in 6 00:00:13,420 --> 00:00:15,310 a new era of opportunity. 7 00:00:16,740 --> 00:00:19,660 The hi-tech revolution is fueling creativity 8 00:00:19,660 --> 00:00:23,760 around the globe, inspiring visionary solutions. 9 00:00:26,060 --> 00:00:28,510 So, open your eyes and get ready 10 00:00:28,510 --> 00:00:31,630 for an amazing journey to 2050 11 00:00:31,630 --> 00:00:33,588 to dream the future. 12 00:00:33,588 --> 00:00:37,088 (upbeat orchestral music) 13 00:00:47,483 --> 00:00:50,566 (mellow piano music) 14 00:00:52,103 --> 00:00:55,270 (fast beat pop music) 15 00:00:56,120 --> 00:01:00,000 Cooking is at the heart of our daily lives. 16 00:01:00,000 --> 00:01:02,770 Lately, we've witnessed a food mania: 17 00:01:04,610 --> 00:01:05,520 hit TV shows, 18 00:01:07,050 --> 00:01:09,230 food porn photos, 19 00:01:09,230 --> 00:01:10,190 cooking hashtags, 20 00:01:11,160 --> 00:01:12,750 and superstar chefs. 21 00:01:14,010 --> 00:01:15,470 Cooking is everywhere, 22 00:01:16,310 --> 00:01:18,290 now, and tomorrow. 23 00:01:19,522 --> 00:01:20,355 (speaking in foreign language) 24 00:01:20,355 --> 00:01:21,950 Cooking is environmental. 25 00:01:21,950 --> 00:01:23,510 It's not something disconnected 26 00:01:23,510 --> 00:01:26,580 or decided by a starred and feathered elite. 27 00:01:27,700 --> 00:01:29,660 For global economic reasons, 28 00:01:29,660 --> 00:01:31,130 we will consume differently 29 00:01:31,130 --> 00:01:32,640 because we have no choice. 30 00:01:34,710 --> 00:01:35,920 No choice. 31 00:01:35,920 --> 00:01:38,420 Cooking must find its own solutions 32 00:01:38,420 --> 00:01:40,300 for the planet's future. 33 00:01:40,300 --> 00:01:42,700 Chefs and consumers want to know 34 00:01:42,700 --> 00:01:44,210 where their meals come from. 35 00:01:45,230 --> 00:01:48,820 In 2050, we'll be surrounded by choices. 36 00:01:50,684 --> 00:01:52,840 (speaking in foreign language) 37 00:01:52,840 --> 00:01:54,940 There'll be nutritional information, 38 00:01:54,940 --> 00:01:56,460 information about the taste, 39 00:01:56,460 --> 00:01:57,930 information about the product, 40 00:01:57,930 --> 00:01:59,820 best possible combinations. 41 00:02:01,634 --> 00:02:04,301 (vibrant music) 42 00:02:05,250 --> 00:02:07,610 Cuisine will be personalized, 43 00:02:07,610 --> 00:02:11,190 adapted to our needs and preferences. 44 00:02:11,190 --> 00:02:13,980 Interactive machines will take to the kitchen. 45 00:02:16,015 --> 00:02:17,480 [Female Computer Voice] The pasta will be al dente 46 00:02:17,480 --> 00:02:20,252 in exactly two minutes, 17 seconds. 47 00:02:20,252 --> 00:02:21,440 Forget it, Louise. 48 00:02:21,440 --> 00:02:22,360 [Female Computer Voice] Where's your guest for dinner? 49 00:02:22,360 --> 00:02:23,749 Just forget it. 50 00:02:23,749 --> 00:02:24,860 [Female Computer Voice] Did she forget it? 51 00:02:24,860 --> 00:02:26,380 No, she didn't forget it. 52 00:02:26,380 --> 00:02:27,660 I'm asking you to forget it. 53 00:02:27,660 --> 00:02:28,550 [Female Computer Voice] Very well, 54 00:02:28,550 --> 00:02:30,120 I will erase it from memory. 55 00:02:30,120 --> 00:02:31,136 You do that. 56 00:02:31,136 --> 00:02:32,990 (upbeat music) 57 00:02:32,990 --> 00:02:35,550 Even as robotics loom large, 58 00:02:35,550 --> 00:02:38,840 cooking will remain a matter of pleasure and passion. 59 00:02:39,720 --> 00:02:43,290 Right now, cooks and researchers are inventing 60 00:02:43,290 --> 00:02:44,910 the cuisine of tomorrow. 61 00:02:46,110 --> 00:02:47,878 You know, some people always bring at the start, 62 00:02:47,878 --> 00:02:49,700 (mumbles) replicator, methodology, 63 00:02:49,700 --> 00:02:50,810 where you just say something, 64 00:02:50,810 --> 00:02:52,800 your food magically appears. 65 00:02:52,800 --> 00:02:54,430 We don't think it's necessarily going to be 66 00:02:54,430 --> 00:02:55,490 like that in the future. 67 00:02:55,490 --> 00:02:57,090 We'll strive to get it as close to 68 00:02:57,090 --> 00:02:58,510 (mumbles) as possible. 69 00:02:58,510 --> 00:03:00,840 This is a new era when you make 70 00:03:00,840 --> 00:03:02,950 some very personal service. 71 00:03:02,950 --> 00:03:05,100 I think the personal service is something 72 00:03:05,100 --> 00:03:07,300 which is definitely happening in the future. 73 00:03:07,300 --> 00:03:08,950 There's kind of three reasons why we eat, 74 00:03:08,950 --> 00:03:12,180 and one of those reasons is for caloric uptake, 75 00:03:12,180 --> 00:03:14,060 another is for nutrition, 76 00:03:14,060 --> 00:03:16,160 and a third is for sensation, actually. 77 00:03:16,160 --> 00:03:18,380 And so, a lot of the eating experience 78 00:03:18,380 --> 00:03:20,350 is hedonic and we're doing it 79 00:03:20,350 --> 00:03:21,650 because we enjoy doing it. 80 00:03:23,677 --> 00:03:27,130 500,000 years ago, our distant ancestors 81 00:03:27,130 --> 00:03:30,570 mastered fire and developed cooking techniques. 82 00:03:32,800 --> 00:03:34,620 With the advent of pottery, 83 00:03:34,620 --> 00:03:37,470 they could hold liquids and simple meals. 84 00:03:39,040 --> 00:03:41,770 Cooking was enriched with vegetable oils, 85 00:03:41,770 --> 00:03:44,890 sesame, linseed, and olive. 86 00:03:44,890 --> 00:03:48,070 In Ancient Egypt, spices added flair. 87 00:03:49,560 --> 00:03:52,190 By 400 B.C. in China, 88 00:03:52,190 --> 00:03:54,620 we had mastered the basic flavors: 89 00:03:54,620 --> 00:03:58,220 sweet, sour, salty, and bitter. 90 00:03:58,220 --> 00:04:00,150 Meanwhile, in Greece, 91 00:04:00,150 --> 00:04:03,310 the banquet was already highly-prized. 92 00:04:04,830 --> 00:04:08,550 In Rome, cuisine fed on these influences. 93 00:04:08,550 --> 00:04:13,080 Gourmet chefs whipped up pates, steaks, and foie gras. 94 00:04:15,730 --> 00:04:17,110 Behind the scenes, 95 00:04:17,110 --> 00:04:19,650 the tools of the trade were multiplying. 96 00:04:20,730 --> 00:04:23,940 The 14th century brought sauces of saffron, 97 00:04:23,940 --> 00:04:27,610 ginger, and cinnamon, spices new to Europe. 98 00:04:28,972 --> 00:04:31,050 (vibrant music) 99 00:04:31,050 --> 00:04:34,060 In the 17th century, great French cuisine 100 00:04:34,060 --> 00:04:36,629 was refined in the royal ovens. 101 00:04:36,629 --> 00:04:38,500 (cheering, clamoring) 102 00:04:38,500 --> 00:04:41,890 With the revolution, chefs opened restaurants 103 00:04:41,890 --> 00:04:44,860 and the era of the gastro critic began. 104 00:04:46,990 --> 00:04:51,990 In 1826, James Sharp invented the gas cooker in England. 105 00:04:53,440 --> 00:04:58,200 By 1900, Auguste Escoffier was defining the codes 106 00:04:58,200 --> 00:05:01,550 of haute cuisine in both Paris and London. 107 00:05:03,970 --> 00:05:07,750 In homes, women were liberated from their stoves. 108 00:05:07,750 --> 00:05:10,500 Pressure cookers appeared in 1920. 109 00:05:10,500 --> 00:05:14,480 Then, industrial pasta, and microwave ovens. 110 00:05:15,678 --> 00:05:16,630 (dings) 111 00:05:16,630 --> 00:05:20,190 In the 1970s, with its thirst for freedom, 112 00:05:20,190 --> 00:05:22,960 simplicity, boldness, and creativity 113 00:05:22,960 --> 00:05:24,530 became the watch words. 114 00:05:26,380 --> 00:05:29,070 Today, we're seeking to distill 115 00:05:29,070 --> 00:05:31,885 the very essence of flavors. 116 00:05:31,885 --> 00:05:35,010 (mellow music) 117 00:05:35,010 --> 00:05:37,470 Chefs are constantly innovating, 118 00:05:37,470 --> 00:05:41,010 producing unique flavors and sensations. 119 00:05:43,340 --> 00:05:47,704 The cuisine of 2050 will be mindblowing. 120 00:05:47,704 --> 00:05:48,590 (speaks in foreign language) 121 00:05:48,590 --> 00:05:50,200 Two out of three innovations 122 00:05:50,200 --> 00:05:53,330 borrow from chefs' know-how or creativity. 123 00:05:53,330 --> 00:05:55,850 50% of food products on the market today 124 00:05:55,850 --> 00:05:57,650 didn't exist five years ago. 125 00:05:57,650 --> 00:06:00,074 Innovation will play a major role. 126 00:06:00,074 --> 00:06:01,985 (sonic tinkling) 127 00:06:01,985 --> 00:06:04,910 (vibrant music) 128 00:06:04,910 --> 00:06:07,950 In 2050, customized food 129 00:06:07,950 --> 00:06:11,320 will serve individual tastes and health needs. 130 00:06:13,771 --> 00:06:14,740 (speaking in foreign language) 131 00:06:14,740 --> 00:06:16,020 We realized that diet 132 00:06:16,020 --> 00:06:18,030 should be targeted according to people's age 133 00:06:18,030 --> 00:06:19,620 or physiological state. 134 00:06:22,050 --> 00:06:24,000 Researchers are working with chefs 135 00:06:24,000 --> 00:06:28,150 in the laboratory, to develop smartphone applications, 136 00:06:28,150 --> 00:06:30,510 databases with ingredients, 137 00:06:30,510 --> 00:06:33,690 and recipes that help control medical conditions. 138 00:06:34,984 --> 00:06:37,460 (vibrant music) 139 00:06:37,460 --> 00:06:41,000 Personalization means 3D food printing 140 00:06:41,000 --> 00:06:43,040 for tailor-made products. 141 00:06:45,984 --> 00:06:46,817 (speaking in foreign language) 142 00:06:46,817 --> 00:06:47,710 It should be very interesting 143 00:06:47,710 --> 00:06:49,750 for manipulating shapes and colors. 144 00:06:51,126 --> 00:06:53,890 It can also be an aid to culinary creation 145 00:06:53,890 --> 00:06:55,990 as it liberates food designers. 146 00:06:57,268 --> 00:06:58,230 (speaking in foreign language) 147 00:06:58,230 --> 00:07:00,110 And people fantasize about technology 148 00:07:00,110 --> 00:07:01,870 and think they'll churn out rubbish. 149 00:07:01,870 --> 00:07:03,420 It will be like eating plastic. 150 00:07:04,690 --> 00:07:06,740 But it's quite the opposite. 151 00:07:06,740 --> 00:07:09,000 What we put into this is real food. 152 00:07:10,136 --> 00:07:11,560 (upbeat music) 153 00:07:11,560 --> 00:07:13,550 Some startups have already adopted 154 00:07:13,550 --> 00:07:16,150 the concept, and see it as the future. 155 00:07:17,020 --> 00:07:20,590 Natural Machines is based in Barcelona. 156 00:07:20,590 --> 00:07:23,680 It's developed a personal 3D food printer, 157 00:07:23,680 --> 00:07:28,100 Foodini, which already prints delicious chocolate, 158 00:07:28,100 --> 00:07:30,064 pizzas, and cookies. 159 00:07:30,064 --> 00:07:32,647 (upbeat music) 160 00:07:33,870 --> 00:07:35,760 So, it wasn't just taking a 3D food printer 161 00:07:35,760 --> 00:07:37,350 and trying to do something new and cool with it 162 00:07:37,350 --> 00:07:38,559 like printing food that was (mumbles) 163 00:07:38,559 --> 00:07:41,144 specifically to solve issues in the food industry. 164 00:07:41,144 --> 00:07:44,394 (ethnic tapping music) 165 00:07:48,970 --> 00:07:51,000 I am fond of cooking but I never seem 166 00:07:51,000 --> 00:07:53,101 to have enough time (laughs). 167 00:07:53,101 --> 00:07:55,690 (mumbling) more hours in our day. 168 00:07:55,690 --> 00:07:57,950 So what I like about Foodini is that it helps me 169 00:07:57,950 --> 00:08:00,350 to get back into my kitchen to make those foods 170 00:08:00,350 --> 00:08:02,140 with fresh real ingredients, but I can do it 171 00:08:02,140 --> 00:08:03,840 faster and easier than I can by hand, 172 00:08:03,840 --> 00:08:05,790 or with any other kitchen appliance. 173 00:08:05,790 --> 00:08:07,054 (speaking in foreign language) 174 00:08:07,054 --> 00:08:09,150 The printer doesn't cook for you. 175 00:08:11,400 --> 00:08:14,830 You still have to prepare the food you put inside. 176 00:08:14,830 --> 00:08:17,080 So it won't replace cooks in their kitchens. 177 00:08:19,238 --> 00:08:22,120 But it gives them an extra tool to widen the scope, 178 00:08:22,120 --> 00:08:23,470 the new possibilities. 179 00:08:24,510 --> 00:08:26,470 So, as an example, I have two young children 180 00:08:26,470 --> 00:08:29,070 and when we print it, dinosaurs, 181 00:08:29,070 --> 00:08:30,430 Spanish (mumbles) dinosaurs, 182 00:08:30,430 --> 00:08:32,290 they actually came in the kitchen with me 183 00:08:32,290 --> 00:08:34,490 and they made this (mumbles) filling, 184 00:08:34,490 --> 00:08:36,200 they made the dough, so they understood 185 00:08:36,200 --> 00:08:37,160 what ingredients were in it, 186 00:08:37,160 --> 00:08:38,680 and they became more connected with their food. 187 00:08:38,680 --> 00:08:39,800 They were learning how to cook. 188 00:08:39,800 --> 00:08:41,940 They were learning with help (mumbles). 189 00:08:41,940 --> 00:08:44,900 So, it's better than getting something frozen, 190 00:08:44,900 --> 00:08:46,390 throwing it in the oven and eating it 191 00:08:46,390 --> 00:08:47,770 where you don't understand what you're eating. 192 00:08:47,770 --> 00:08:49,890 You're actually becoming more engaged with your ingredients 193 00:08:49,890 --> 00:08:51,674 and you can know where things come from. 194 00:08:51,674 --> 00:08:54,780 (upbeat music) 195 00:08:54,780 --> 00:08:56,380 We've been doing this for over three years now, 196 00:08:56,380 --> 00:08:59,000 and it did start from basic prototypes 197 00:08:59,000 --> 00:09:00,950 that was made up of (mumbles) glass and wires, 198 00:09:00,950 --> 00:09:03,060 nothing super complex, but just a proof 199 00:09:03,060 --> 00:09:04,710 the concept that it worked. 200 00:09:04,710 --> 00:09:06,530 Now what we do may seem simple 201 00:09:06,530 --> 00:09:08,300 when you see something printing onto a dish 202 00:09:08,300 --> 00:09:09,630 but it's actually quite complex 203 00:09:09,630 --> 00:09:11,340 because there's a lot of different technologies 204 00:09:11,340 --> 00:09:13,690 in addition to 3D printing that are at work. 205 00:09:13,690 --> 00:09:16,040 And we're trying to make it as automated as possible 206 00:09:16,040 --> 00:09:19,150 so that you don't have to do a lot of manual manipulation 207 00:09:19,150 --> 00:09:22,020 of calibrations, then different dials and settings. 208 00:09:22,020 --> 00:09:23,370 We're making that all automatic, 209 00:09:23,370 --> 00:09:25,740 so that is a difficult process to do. 210 00:09:25,740 --> 00:09:27,560 So with Foodini as it exists today, 211 00:09:27,560 --> 00:09:29,560 we have room for up to five food capsules 212 00:09:29,560 --> 00:09:32,140 that automatically exchange as you need it. 213 00:09:32,140 --> 00:09:33,800 If you needed more than that, 214 00:09:33,800 --> 00:09:36,210 Foodini would actually stop and ask you to replace 215 00:09:36,210 --> 00:09:38,320 one or more of those capsules. 216 00:09:38,320 --> 00:09:40,310 But believe it or not, five is actually 217 00:09:40,310 --> 00:09:41,550 a very good amount. 218 00:09:41,550 --> 00:09:44,120 We have yet to meet a chef that created a dish 219 00:09:44,120 --> 00:09:46,820 that really wants a lot more than five food capsules. 220 00:09:46,820 --> 00:09:49,400 So you can actually do a lot with five. 221 00:09:49,400 --> 00:09:51,420 Well, nobody is going to wait hours for dinner, 222 00:09:51,420 --> 00:09:53,750 so we know that 3D food printing has to be fast. 223 00:09:53,750 --> 00:09:56,830 So as an example, I can do crackers in 20 seconds. 224 00:09:56,830 --> 00:09:59,940 I can do a ravioli in two or three minutes. 225 00:09:59,940 --> 00:10:02,770 I can do a personal-size pizza in five minutes. 226 00:10:02,770 --> 00:10:04,470 If you're going to do something more complex 227 00:10:04,470 --> 00:10:06,100 like a detailed (mumbles) culture, 228 00:10:06,100 --> 00:10:07,400 that may take a half-hour. 229 00:10:07,400 --> 00:10:08,730 But again, it depends on the design 230 00:10:08,730 --> 00:10:09,980 that you're using in the ingredient 231 00:10:09,980 --> 00:10:10,813 that you're printing. 232 00:10:10,813 --> 00:10:11,980 But the thing about Foodini is 233 00:10:11,980 --> 00:10:14,070 it's not just that it's a 3D food printer, 234 00:10:14,070 --> 00:10:16,030 that's what people tend to gravitate towards, 235 00:10:16,030 --> 00:10:19,140 but it's an Internet of Things connected kitchen appliance. 236 00:10:19,140 --> 00:10:21,060 So that's where you can do some fun things 237 00:10:21,060 --> 00:10:24,420 like have a (mumbles) chef dinner in your house 238 00:10:24,420 --> 00:10:26,150 from a chef that's halfway across the world, 239 00:10:26,150 --> 00:10:27,360 because you can get their recipe 240 00:10:27,360 --> 00:10:28,874 from that online community. 241 00:10:28,874 --> 00:10:30,320 (upbeat music) 242 00:10:30,320 --> 00:10:32,040 A few miles from Barcelona, 243 00:10:32,040 --> 00:10:35,810 chef Carlos Tejedor is trying out the 3D printer. 244 00:10:36,720 --> 00:10:38,920 Always I use the technique here, 245 00:10:40,140 --> 00:10:42,700 and all the ingredients I use for each plate. 246 00:10:42,700 --> 00:10:44,450 So when I thinking about (mumbles), 247 00:10:45,290 --> 00:10:46,860 the creativity is always with the, 248 00:10:46,860 --> 00:10:50,350 first, you need to know which product to use 249 00:10:50,350 --> 00:10:52,920 in your plates, and then you use the technique, 250 00:10:52,920 --> 00:10:55,570 because maybe, use technique from technique is 251 00:10:55,570 --> 00:10:56,530 I don't want it. 252 00:10:56,530 --> 00:10:58,660 For this one, you try a lot of times 253 00:10:58,660 --> 00:11:02,200 because every product, direction, is really different. 254 00:11:02,200 --> 00:11:04,877 So, the egg is really different, 255 00:11:04,877 --> 00:11:07,000 the top is really different, 256 00:11:07,000 --> 00:11:08,690 the texture, the temperature, 257 00:11:08,690 --> 00:11:09,920 everything is really different. 258 00:11:09,920 --> 00:11:11,690 So, for me, it's very important 259 00:11:11,690 --> 00:11:13,240 understand what is the machine. 260 00:11:15,224 --> 00:11:18,391 (mellow techno music) 261 00:11:21,350 --> 00:11:24,710 That perfection is impossible with a hand-made, 262 00:11:24,710 --> 00:11:27,170 so I use the best product, 263 00:11:27,170 --> 00:11:30,700 and the technique for arrive to excellence. 264 00:11:30,700 --> 00:11:33,460 The excellence for me is when you test it, 265 00:11:33,460 --> 00:11:35,810 everything and every snack you put in your mouth, 266 00:11:35,810 --> 00:11:39,553 so, for me, that machine is the future. 267 00:11:39,553 --> 00:11:42,720 (mellow techno music) 268 00:11:45,890 --> 00:11:46,950 I think, in the future, 269 00:11:46,950 --> 00:11:49,760 aside from the 3D food printing aspect of it 270 00:11:49,760 --> 00:11:52,170 and the cooking element that will be incorporated, 271 00:11:52,170 --> 00:11:53,680 there's a lot of fun things you can do 272 00:11:53,680 --> 00:11:55,620 with the Internet of Things, with sensors 273 00:11:55,620 --> 00:11:57,000 and data in Foodini. 274 00:11:57,000 --> 00:11:59,500 So, as an example, I can actually print a dessert 275 00:11:59,500 --> 00:12:02,360 that will stop printing once I hit 200 calories, 276 00:12:02,360 --> 00:12:04,530 or if I just went for a 10K run, 277 00:12:04,530 --> 00:12:06,520 I can print a breakfast that's customized 278 00:12:06,520 --> 00:12:08,770 for me at that particular time. 279 00:12:08,770 --> 00:12:10,100 That's really exciting because 280 00:12:10,100 --> 00:12:11,840 that's really customized food 281 00:12:11,840 --> 00:12:13,700 that I can actually try it and have 282 00:12:13,700 --> 00:12:16,193 for me as a unique individual. 283 00:12:16,193 --> 00:12:18,943 (sonic tinkling) 284 00:12:20,400 --> 00:12:23,480 In 2050, our kitchens will be connected. 285 00:12:24,350 --> 00:12:27,110 Thanks to AI and the Internet of Things, 286 00:12:27,110 --> 00:12:29,900 we will all become chefs. 287 00:12:32,100 --> 00:12:32,933 (speaking in foreign language) 288 00:12:32,933 --> 00:12:35,650 I think a lot of the work is being done. 289 00:12:35,650 --> 00:12:37,900 You have all the ovens, processors, 290 00:12:37,900 --> 00:12:40,770 juice extractors, essence extractors. 291 00:12:40,770 --> 00:12:43,580 There's a whole panoply of equipment available. 292 00:12:45,630 --> 00:12:47,850 With these tools, each of us 293 00:12:47,850 --> 00:12:49,850 can prepare an elaborate dish. 294 00:12:51,180 --> 00:12:54,600 And soon, robots will be there to assist us. 295 00:12:55,845 --> 00:12:59,012 (upbeat techno music) 296 00:12:59,910 --> 00:13:03,210 In London, Russian engineer Mark Oleynik 297 00:13:03,210 --> 00:13:05,800 has devised a sophisticated robochef. 298 00:13:08,950 --> 00:13:11,820 After 20 years research and development, 299 00:13:11,820 --> 00:13:15,520 these robotic arms can precisely do cooking, 300 00:13:15,520 --> 00:13:16,940 the actions of a chef. 301 00:13:21,143 --> 00:13:23,893 (sonic tinkling) 302 00:13:26,690 --> 00:13:28,490 When we created this architecture, 303 00:13:29,928 --> 00:13:31,960 I think, now, many people understand 304 00:13:31,960 --> 00:13:33,210 that generally it's possible. 305 00:13:33,210 --> 00:13:35,010 Of course, there is some complication and we saw it, 306 00:13:35,010 --> 00:13:36,440 and you need to solve some question, 307 00:13:36,440 --> 00:13:38,740 but it's not some kind general question, 308 00:13:38,740 --> 00:13:40,760 it's some kind of local questions 309 00:13:40,760 --> 00:13:42,770 which you need to solve. 310 00:13:42,770 --> 00:13:45,830 But generally speaking, I don't see any 311 00:13:45,830 --> 00:13:48,210 like a huge limitation which can say, 312 00:13:48,210 --> 00:13:50,010 "This is absolutely not possible." 313 00:13:51,060 --> 00:13:53,700 And now we have a big, big progress 314 00:13:53,700 --> 00:13:57,790 to build the first commercial prototype 315 00:13:57,790 --> 00:14:00,450 and this prototype should be able 316 00:14:00,450 --> 00:14:03,610 to cook a lot of dish, and it should be 317 00:14:05,310 --> 00:14:07,210 integrated with the normal kitchen, 318 00:14:07,210 --> 00:14:09,240 so it should be not so big, 319 00:14:09,240 --> 00:14:12,530 very compact and very nice-looking. 320 00:14:12,530 --> 00:14:15,370 And the same time, you can use your kitchen 321 00:14:15,370 --> 00:14:18,070 like a normal kitchen, if you want to cook by yourself, 322 00:14:18,070 --> 00:14:20,160 or if you don't have time, you can use it 323 00:14:20,160 --> 00:14:21,060 at (mumbles) mode. 324 00:14:22,020 --> 00:14:24,830 So, if you like to cook, you can cook anytime. 325 00:14:24,830 --> 00:14:26,600 But if you don't like for some reason, 326 00:14:26,600 --> 00:14:29,050 or you can't, like myself here, 327 00:14:29,050 --> 00:14:32,370 I definitely will enjoy to have 328 00:14:32,370 --> 00:14:34,180 this size type of machine home 329 00:14:34,180 --> 00:14:38,695 because it give more freedom. 330 00:14:38,695 --> 00:14:41,862 (upbeat techno music) 331 00:14:47,340 --> 00:14:49,130 The most complicated task 332 00:14:49,130 --> 00:14:52,440 is defined hand manipulation. 333 00:14:52,440 --> 00:14:55,970 For example, making gravioli or making sushi, 334 00:14:55,970 --> 00:14:57,500 this is a complicated task. 335 00:14:57,500 --> 00:14:59,480 A robot cannot create some, yeah, 336 00:14:59,480 --> 00:15:01,170 because robot cannot feel. 337 00:15:03,760 --> 00:15:05,460 Any kind of computer devices, 338 00:15:05,460 --> 00:15:07,160 they don't have creative mind. 339 00:15:07,160 --> 00:15:10,180 They have only algorithm mind, which means 340 00:15:10,180 --> 00:15:11,600 that you need to teach them 341 00:15:11,600 --> 00:15:13,660 and give them some direction what to do. 342 00:15:13,660 --> 00:15:17,420 After, the machine can do everything (mumbles), 343 00:15:17,420 --> 00:15:21,590 but the question is, how to teach robot to do something. 344 00:15:21,590 --> 00:15:24,510 Yeah, so if you have one specific task, 345 00:15:24,510 --> 00:15:26,080 to do something very specific, 346 00:15:26,080 --> 00:15:29,490 you can find a way how to teach robot do it, 347 00:15:29,490 --> 00:15:31,670 but what's root in this case, 348 00:15:31,670 --> 00:15:33,680 if you teach robot what time, 349 00:15:33,680 --> 00:15:34,870 you then have to copy it 350 00:15:34,870 --> 00:15:37,845 for the minimum of units result in the changing, 351 00:15:37,845 --> 00:15:42,658 which is give you a lot failure of your knowledge. 352 00:15:42,658 --> 00:15:45,825 (upbeat techno music) 353 00:15:47,140 --> 00:15:48,690 This machine can collect the knowledge 354 00:15:48,690 --> 00:15:50,600 from the different chefs. 355 00:15:50,600 --> 00:15:52,870 And this is very available, I think, for the future 356 00:15:52,870 --> 00:15:55,000 because even one chef cannot cook 357 00:15:55,000 --> 00:15:57,206 (mumbles) number of dish to cook. 358 00:15:57,206 --> 00:15:59,647 Every dish, you need to test, 359 00:15:59,647 --> 00:16:00,890 you need to feel, 360 00:16:00,890 --> 00:16:01,980 you need to create, 361 00:16:01,980 --> 00:16:03,380 and this takes a lot of time. 362 00:16:03,380 --> 00:16:06,530 In this case, you have to have test 363 00:16:06,530 --> 00:16:08,728 to this knowledge and use it. 364 00:16:08,728 --> 00:16:10,630 At the same time, you can cook your own dish 365 00:16:10,630 --> 00:16:11,770 on the kitchen. 366 00:16:11,770 --> 00:16:14,770 A kitchen can record it, and if you don't have time 367 00:16:14,770 --> 00:16:17,040 but you want your own personal dish, 368 00:16:17,040 --> 00:16:19,580 the robot can make that cooking process. 369 00:16:21,970 --> 00:16:25,440 People see in the motion of the robots 370 00:16:25,440 --> 00:16:27,200 some human motion. 371 00:16:27,200 --> 00:16:30,173 It's a little bit not robotic cooking. 372 00:16:30,173 --> 00:16:33,230 It's (mumbles) between robotic and human cooking 373 00:16:33,230 --> 00:16:38,230 because even Tim Anderson who make the (mumbles) recipe, 374 00:16:38,790 --> 00:16:42,520 for (mumbles) prototype, he recognized his motion. 375 00:16:42,520 --> 00:16:44,010 And he says, "Yeah, this is my motion. 376 00:16:44,010 --> 00:16:45,210 "I make it, yeah." 377 00:16:45,210 --> 00:16:47,420 And this is very, very important for the future 378 00:16:47,420 --> 00:16:51,110 because the cooking sometimes is piece of art. 379 00:16:53,772 --> 00:16:57,339 You never understand how to create the dish. 380 00:16:57,339 --> 00:16:59,470 You need to have some kind of feeling 381 00:16:59,470 --> 00:17:01,083 and feels around it. 382 00:17:01,083 --> 00:17:03,666 (mellow music) 383 00:17:04,903 --> 00:17:07,770 (sonic tinkling) 384 00:17:07,770 --> 00:17:09,210 Cooking of the future 385 00:17:09,210 --> 00:17:11,950 will face environmental dilemmas, 386 00:17:11,950 --> 00:17:14,350 from the field to the plate. 387 00:17:14,350 --> 00:17:16,160 We need to see the big picture. 388 00:17:19,190 --> 00:17:20,670 It can't work any other way. 389 00:17:20,670 --> 00:17:22,120 We have to rethink the model. 390 00:17:23,710 --> 00:17:26,850 In 2050, rethinking the model 391 00:17:26,850 --> 00:17:28,750 means eating differently 392 00:17:28,750 --> 00:17:31,300 and accepting new ingredients. 393 00:17:31,300 --> 00:17:34,665 But will me manage to ignore their form? 394 00:17:34,665 --> 00:17:38,450 (clattering) (mumbling) 395 00:17:38,450 --> 00:17:42,752 Braised veal in a wine sauce. 396 00:17:42,752 --> 00:17:44,002 Mmmmmm. 397 00:17:44,900 --> 00:17:46,530 It's too exciting. 398 00:17:46,530 --> 00:17:49,893 I've left off Daffy and gone to Dr. Jeff. 399 00:17:49,893 --> 00:17:54,893 (mumbling) (speaking in foreign language) 400 00:17:55,419 --> 00:17:57,869 (mellow music) 401 00:17:57,869 --> 00:18:01,000 We probably won't consume shapeless paste, 402 00:18:01,000 --> 00:18:04,790 but we must turn to more sustainable sources of protein, 403 00:18:04,790 --> 00:18:09,450 such as legumes, algae, or insects, 404 00:18:09,450 --> 00:18:12,530 a wealth of new ingredients for our recipes. 405 00:18:13,710 --> 00:18:17,510 Although eating insects is common in Asia and Africa, 406 00:18:17,510 --> 00:18:20,310 western nations face a cultural hurdle. 407 00:18:22,210 --> 00:18:25,200 But in the future, we will be eating. 408 00:18:25,200 --> 00:18:27,870 Thanks to pioneering work on taste, 409 00:18:27,870 --> 00:18:29,440 we'll even like them. 410 00:18:30,980 --> 00:18:34,140 In Toronto, brothers Lee and Eli Cadesky 411 00:18:34,140 --> 00:18:36,230 are engineering a range of products 412 00:18:36,230 --> 00:18:38,550 derived from insects and worms. 413 00:18:39,526 --> 00:18:42,580 (upbeat techno music) 414 00:18:42,580 --> 00:18:45,330 (sonic tinkling) 415 00:18:52,060 --> 00:18:54,730 The biggest challenges is definitely just 416 00:18:54,730 --> 00:18:56,250 honestly convincing them getting over 417 00:18:56,250 --> 00:18:57,540 that yuck factor in the mind, 418 00:18:57,540 --> 00:19:00,260 getting over the idea that this won't taste good. 419 00:19:00,260 --> 00:19:01,940 In terms of actually flavoring the insects 420 00:19:01,940 --> 00:19:04,520 and making them taste good, it's not very hard. 421 00:19:04,520 --> 00:19:06,220 If you source good-quality insects, 422 00:19:06,220 --> 00:19:07,840 and they have a good flavor to start, 423 00:19:07,840 --> 00:19:10,780 and they generally do if they're farmed well, 424 00:19:10,780 --> 00:19:12,570 you know, you've selected the right species 425 00:19:12,570 --> 00:19:13,730 and you've handled them well. 426 00:19:13,730 --> 00:19:16,110 There's (mumbles) in mind 427 00:19:16,110 --> 00:19:18,910 and there's (mumbles) in insects. 428 00:19:18,910 --> 00:19:20,410 It's crazy in that sense. 429 00:19:20,410 --> 00:19:22,190 So it took us a while to be able to find 430 00:19:22,190 --> 00:19:24,820 cricket farms that, you know, had the quality 431 00:19:24,820 --> 00:19:26,180 that we needed to work with. 432 00:19:26,180 --> 00:19:28,790 So we've developed two sort of product lines 433 00:19:28,790 --> 00:19:30,380 based on these ideas. 434 00:19:30,380 --> 00:19:34,550 One is this we call textured insect protein or TIP. 435 00:19:34,550 --> 00:19:37,510 That's kinda like a tofu made out of box. 436 00:19:37,510 --> 00:19:39,800 We used that as a meat, dairy and egg replacer, 437 00:19:39,800 --> 00:19:40,680 and we'll offer that. 438 00:19:40,680 --> 00:19:42,150 We can make it in different textures 439 00:19:42,150 --> 00:19:43,860 depending on what the application is. 440 00:19:43,860 --> 00:19:45,800 So make a very smooth textured one, 441 00:19:45,800 --> 00:19:47,390 if you're making something like a pate 442 00:19:47,390 --> 00:19:48,480 or if you wanna use it in ice cream, 443 00:19:48,480 --> 00:19:51,450 or you wanna bake with it to replace butter and eggs. 444 00:19:51,450 --> 00:19:52,950 We also make a coarse textured one 445 00:19:52,950 --> 00:19:54,834 that has a bit more protein, 446 00:19:54,834 --> 00:19:57,030 and that, we will use to replace ground beef. 447 00:19:57,030 --> 00:19:58,320 With our ingredients, you can do 448 00:19:58,320 --> 00:19:59,670 just about anything you could think of. 449 00:19:59,670 --> 00:20:01,670 You can boil them, you can fry them, 450 00:20:01,670 --> 00:20:04,280 you can bake them, you can pickle them. 451 00:20:04,280 --> 00:20:06,910 When we do (mumbles) to crickets, 452 00:20:06,910 --> 00:20:10,280 we do bake them at about 300 degrees fahrenheit 453 00:20:10,280 --> 00:20:12,240 40 minutes, and then we'll drop them down 454 00:20:12,240 --> 00:20:14,290 to about 250 for the rest of the bake. 455 00:20:15,920 --> 00:20:18,390 When we get into the textured cricket proteins 456 00:20:18,390 --> 00:20:20,540 that we use to make our tomato sauces, 457 00:20:20,540 --> 00:20:22,105 I can't get into too much detail there 458 00:20:22,105 --> 00:20:23,080 about what we will do, 459 00:20:23,080 --> 00:20:24,430 but I can't still really tell you as yet 460 00:20:24,430 --> 00:20:26,950 as that product is pasteurized and processed 461 00:20:26,950 --> 00:20:30,470 but, (mumbles) out of the press. 462 00:20:30,470 --> 00:20:32,840 The protein content is pretty much identical 463 00:20:32,840 --> 00:20:36,400 to what you have in ground beef, between 18, 20% protein, 464 00:20:36,400 --> 00:20:39,270 but half the saturated fat, a third less cholesterol, 465 00:20:39,270 --> 00:20:41,760 and the crickets have three times the Vitamin B12. 466 00:20:41,760 --> 00:20:43,770 So it's really great a nutrition, 467 00:20:43,770 --> 00:20:45,340 and there's opportunities to tweak some of that 468 00:20:45,340 --> 00:20:46,970 by changing what you feed the insects. 469 00:20:46,970 --> 00:20:50,160 So you can feed them on a diet source like flaxseed 470 00:20:50,160 --> 00:20:52,770 that has a lot of Omega-3 in it. 471 00:20:52,770 --> 00:20:54,050 You can also raise crickets 472 00:20:54,050 --> 00:20:55,950 to actually be cholesterol-free, 473 00:20:55,950 --> 00:20:58,750 if you keep certain sterols out of their diets. 474 00:20:59,750 --> 00:21:02,990 In 2050, nothing is more normal 475 00:21:02,990 --> 00:21:04,530 than eating a cricket burger. 476 00:21:05,510 --> 00:21:08,090 This is typical falafel, except we've taken 477 00:21:08,090 --> 00:21:10,620 half the chick peas out, and we've substituted half 478 00:21:10,620 --> 00:21:11,980 for the textured cricket protein. 479 00:21:11,980 --> 00:21:16,520 So I just made this a little partially 480 00:21:16,520 --> 00:21:18,320 chick peas, textured cricket protein, 481 00:21:18,320 --> 00:21:21,080 lemon juice, a little bit of gluten-free flour 482 00:21:21,080 --> 00:21:24,720 just to help it bind, and some seasoning. 483 00:21:24,720 --> 00:21:26,240 So we're just gonna take the dough, 484 00:21:26,240 --> 00:21:28,660 we're just gonna form it into little balls. 485 00:21:28,660 --> 00:21:30,670 And then we're just gonna give a fry 486 00:21:30,670 --> 00:21:33,390 in a nice little shallow pool boil, 487 00:21:33,390 --> 00:21:35,340 just like how you make any falafel. 488 00:21:35,340 --> 00:21:36,250 And that's something, to be honest, 489 00:21:36,250 --> 00:21:37,300 that's really important to us is 490 00:21:37,300 --> 00:21:39,670 we don't wanna be just always hiding the flavors 491 00:21:39,670 --> 00:21:40,670 that are there. 492 00:21:40,670 --> 00:21:43,080 If we start that way, we'll be doing it forever, right, 493 00:21:43,080 --> 00:21:47,280 and then his phase won't really take off in terms of 494 00:21:47,280 --> 00:21:49,620 using these insects for their own culinary potential. 495 00:21:49,620 --> 00:21:51,760 There is 2,000 right now that are documented 496 00:21:51,760 --> 00:21:53,690 as edible different insect species. 497 00:21:53,690 --> 00:21:56,720 And the real number could be closer to two million. 498 00:21:56,720 --> 00:21:58,600 So within that, there's an enormous depth 499 00:21:58,600 --> 00:22:00,450 and variety of flavor that we're 500 00:22:00,450 --> 00:22:01,800 just starting exploring out. 501 00:22:01,800 --> 00:22:03,420 Mealworms' funny point have a 502 00:22:03,420 --> 00:22:05,250 note of Parmesan cheese to them. 503 00:22:05,250 --> 00:22:07,590 And that's what we call lipolytic activity. 504 00:22:07,590 --> 00:22:10,730 It's a result of a fat and an enzyme colliding 505 00:22:10,730 --> 00:22:13,920 and the enzyme makes the fat go a little bit rancid. 506 00:22:13,920 --> 00:22:16,330 You know, you don't need Parmesan cheese, 507 00:22:16,330 --> 00:22:19,330 and you feel on your tongue, and it's so fleeting 508 00:22:19,330 --> 00:22:20,890 there's that savor in this and it's there 509 00:22:20,890 --> 00:22:22,690 in the aftertaste and then it's gone. 510 00:22:22,690 --> 00:22:24,470 And so you'd add another little bit. 511 00:22:24,470 --> 00:22:26,250 And then you're always trying to capture it 512 00:22:26,250 --> 00:22:28,333 but you can't, 'cause it's (mumbles). 513 00:22:28,333 --> 00:22:30,120 It was never designed to be captured. 514 00:22:30,120 --> 00:22:32,810 It was only ever designed to run off your tongue. 515 00:22:32,810 --> 00:22:34,570 We always have that same flavor profile. 516 00:22:34,570 --> 00:22:35,520 Crazy. 517 00:22:35,520 --> 00:22:38,010 We always knew we had a product that worked to win. 518 00:22:38,010 --> 00:22:39,490 We would leave it in the fridge and we come back 519 00:22:39,490 --> 00:22:41,560 late at night and we go snack on it. 520 00:22:41,560 --> 00:22:43,380 And you know, when other people start doing that, too, 521 00:22:43,380 --> 00:22:46,010 that's when you know, everybody knows there's bugs in it 522 00:22:46,010 --> 00:22:48,510 but they just pretty wanna eat it 'cause it's great. 523 00:22:50,220 --> 00:22:51,070 Why, thank you. 524 00:22:51,070 --> 00:22:52,310 It's on the bottom. 525 00:22:52,310 --> 00:22:54,550 We've got a humus, a red pepper humus 526 00:22:54,550 --> 00:22:57,037 with a drizzle of tahini on top as well. 527 00:22:57,037 --> 00:22:58,880 Yum. 528 00:22:58,880 --> 00:23:00,719 Looks fantastic. 529 00:23:00,719 --> 00:23:03,130 That's really good. That's very good. 530 00:23:03,130 --> 00:23:04,980 I usually don't even like falafel. 531 00:23:06,260 --> 00:23:08,830 I wouldn't think I'd be someone who would 532 00:23:08,830 --> 00:23:10,990 be interested in eating crickets and mealworm. 533 00:23:10,990 --> 00:23:13,070 When I tried it, it was great and now I don't think twice 534 00:23:13,070 --> 00:23:14,190 if I'm having something like this. 535 00:23:14,190 --> 00:23:15,590 Yeah, I really just think it's 536 00:23:15,590 --> 00:23:18,030 opening people's minds to 537 00:23:18,030 --> 00:23:20,150 realizing this doesn't taste any different, 538 00:23:20,150 --> 00:23:22,810 and it's probably a lot better for the environment. 539 00:23:23,980 --> 00:23:26,320 I'd love by 2050, if not sooner, 540 00:23:26,320 --> 00:23:27,910 to be able to walk in a grocery store 541 00:23:27,910 --> 00:23:30,350 and you see chicken, fish, and beef, 542 00:23:30,350 --> 00:23:32,620 and you're gonna see textured cricket protein 543 00:23:32,620 --> 00:23:33,890 right there alongside of it, 544 00:23:33,890 --> 00:23:37,242 and you can go home and look up a recipe and cook it. 545 00:23:37,242 --> 00:23:39,684 (sonic tinkling) 546 00:23:39,684 --> 00:23:42,187 (upbeat music) 547 00:23:42,187 --> 00:23:44,630 In 2050, we'll have access 548 00:23:44,630 --> 00:23:47,820 to all kinds of culinary heritage. 549 00:23:47,820 --> 00:23:50,430 The great chefs of tomorrow will preserve 550 00:23:50,430 --> 00:23:53,600 the flavors and customs of diverse cultures. 551 00:23:55,109 --> 00:23:55,942 (speaking in foreign language) To me, 552 00:23:55,942 --> 00:23:56,970 a cook's ultimate dream 553 00:23:56,970 --> 00:23:59,520 is to shape a product's tasting experience 554 00:23:59,520 --> 00:24:01,670 while staying close to its original flavor. 555 00:24:03,890 --> 00:24:05,430 It's a trend that invites us 556 00:24:05,430 --> 00:24:08,290 to respect the product and its origin, 557 00:24:08,290 --> 00:24:10,790 and rediscover forgotten flavors. 558 00:24:13,625 --> 00:24:15,616 (speaking in foreign language) 559 00:24:15,616 --> 00:24:17,940 In a sustainable innovation approach, 560 00:24:17,940 --> 00:24:20,180 the cooking of a product should refocus 561 00:24:20,180 --> 00:24:23,100 on other products, neglected products, 562 00:24:23,100 --> 00:24:25,650 that we don't find in domestic kitchens, 563 00:24:25,650 --> 00:24:28,150 ones that can reflect the added value 564 00:24:28,150 --> 00:24:29,390 of a chef's expertise. 565 00:24:30,483 --> 00:24:33,620 (upbeat pop music) 566 00:24:33,620 --> 00:24:36,300 It's precisely this expertise 567 00:24:36,300 --> 00:24:39,090 that Alex Atala brings to his cuisine. 568 00:24:40,630 --> 00:24:42,810 A former teacher, today, 569 00:24:42,810 --> 00:24:45,670 he is one of the most famous chefs in Brazil. 570 00:24:47,640 --> 00:24:49,440 Curious and passionate, 571 00:24:49,440 --> 00:24:52,610 he embodies this new generation of chefs 572 00:24:52,610 --> 00:24:56,350 which places local products at the heart of its cooking, 573 00:24:56,350 --> 00:24:59,760 and rediscovers forgotten plants and herbs. 574 00:25:03,003 --> 00:25:05,753 (sonic tinkling) 575 00:25:08,576 --> 00:25:10,728 (speaking in foreign language) 576 00:25:10,728 --> 00:25:12,910 The culture of Latin America, Brazil, 577 00:25:12,910 --> 00:25:16,610 and Amazonia, can still offer new flavors to gastronomy. 578 00:25:17,910 --> 00:25:22,480 This curiosity, this tool, is not just an exercise in taste. 579 00:25:22,480 --> 00:25:25,330 It's also a defense of biodiversity. 580 00:25:25,330 --> 00:25:27,160 Eating isn't just feeding us off. 581 00:25:27,160 --> 00:25:29,420 It's a cultural and ecological act. 582 00:25:30,520 --> 00:25:33,330 Cooking is one of the strongest possible bonds 583 00:25:33,330 --> 00:25:35,070 between nature and culture. 584 00:25:36,880 --> 00:25:39,900 In Brazil, we're doing research led by a botanist 585 00:25:39,900 --> 00:25:42,290 who's very important to me and to Brazil. 586 00:25:42,290 --> 00:25:43,980 He has influenced my cooking. 587 00:25:46,950 --> 00:25:48,190 Not only has he taught us 588 00:25:48,190 --> 00:25:50,480 to value wild herbs and weeds, 589 00:25:50,480 --> 00:25:52,570 it has introduced us to the infinity 590 00:25:52,570 --> 00:25:54,200 of new flavors around us. 591 00:25:57,360 --> 00:25:58,820 It's quite possible today 592 00:25:58,820 --> 00:26:00,770 to walk the streets of Sao Paolo 593 00:26:00,770 --> 00:26:02,860 and find herbs growing wild. 594 00:26:05,890 --> 00:26:08,170 We can even pick them and cook them. 595 00:26:10,630 --> 00:26:13,713 (upbeat Latin music) 596 00:26:19,640 --> 00:26:22,120 We are in the secret garden in Caruzia. 597 00:26:23,500 --> 00:26:25,940 This place is maintained by volunteers. 598 00:26:25,940 --> 00:26:28,320 We won't pick the herbs they planted. 599 00:26:28,320 --> 00:26:31,980 We'll pick some edevas daninias, or weeds. 600 00:26:31,980 --> 00:26:34,590 It's called wild grass in Brazil. 601 00:26:34,590 --> 00:26:36,740 These plants are often deemed worthless. 602 00:26:38,012 --> 00:26:41,929 (speaking in foreign language) 603 00:26:43,906 --> 00:26:45,302 This is salthiso, 604 00:26:45,302 --> 00:26:47,830 a plant belonging to the lettuce family. 605 00:26:47,830 --> 00:26:49,250 It's more bitter. 606 00:26:49,250 --> 00:26:52,230 It grows all over the city, even on sidewalks. 607 00:26:52,230 --> 00:26:54,280 I'm really fond of this herb. 608 00:26:59,430 --> 00:27:00,830 And I also pick some clover. 609 00:27:04,434 --> 00:27:07,710 This is a plant from the Cariro or spinach family. 610 00:27:07,710 --> 00:27:11,680 Serve it raw, braised, stewed, anyway you like. 611 00:27:11,680 --> 00:27:12,980 It's exceptional. 612 00:27:15,360 --> 00:27:17,220 Here are two things I like a lot, 613 00:27:17,220 --> 00:27:19,580 these wild strawberries. 614 00:27:19,580 --> 00:27:21,120 And these are normal strawberries, 615 00:27:21,120 --> 00:27:22,550 they're not quite ripe. 616 00:27:29,761 --> 00:27:31,650 This is the other thing. 617 00:27:31,650 --> 00:27:34,190 In Europe and elsewhere, it costs a lot. 618 00:27:35,850 --> 00:27:37,980 They call it physalis. 619 00:27:37,980 --> 00:27:40,780 Someone has cut it and then tossed it away. 620 00:27:40,780 --> 00:27:42,770 Even those who work here sometimes don't know 621 00:27:42,770 --> 00:27:44,450 the value of wild plants. 622 00:27:45,380 --> 00:27:46,980 They end up throwing away a gem, 623 00:27:47,830 --> 00:27:50,330 and it costs a fortune, so I'll keep it. 624 00:27:52,661 --> 00:27:54,010 (speaking in foreign language) 625 00:27:54,010 --> 00:27:54,990 How are you today? 626 00:27:54,990 --> 00:27:56,301 Looking for herbs? 627 00:27:56,301 --> 00:27:57,650 (woman responds in foreign language) 628 00:27:57,650 --> 00:27:58,483 Look what I found. 629 00:27:58,483 --> 00:28:00,330 It's called camapu. 630 00:28:00,330 --> 00:28:02,264 I've seen it in Santa Lucia. 631 00:28:02,264 --> 00:28:04,460 [Woman's Translator] We call it holy leaf. 632 00:28:04,460 --> 00:28:05,293 Holy leaf! 633 00:28:05,293 --> 00:28:06,180 I didn't know that. 634 00:28:10,150 --> 00:28:13,830 In my cooking, I use 100% Brazilian ingredients. 635 00:28:15,220 --> 00:28:17,120 Some of them used to be unknown, 636 00:28:17,120 --> 00:28:20,050 some continue to be unknown, others, undervalued. 637 00:28:22,763 --> 00:28:24,700 My eye and my curiosity often turn 638 00:28:24,700 --> 00:28:25,930 to that kind of product. 639 00:28:28,500 --> 00:28:30,610 The key to maintaining your curiosity 640 00:28:30,610 --> 00:28:31,710 is the love of eating, 641 00:28:33,960 --> 00:28:36,700 to have a passion for food and the art of tasting. 642 00:28:41,750 --> 00:28:42,930 It's very warm today. 643 00:28:44,183 --> 00:28:45,720 I want to keep these herbs fresh 644 00:28:45,720 --> 00:28:47,400 until we get to the restaurant, 645 00:28:47,400 --> 00:28:50,010 so I wrap them in a damp cloth, 646 00:28:50,010 --> 00:28:51,920 just to protect them from the sun. 647 00:28:51,920 --> 00:28:53,270 It's strong today (laughs). 648 00:28:56,020 --> 00:28:58,480 Often, fascination for an ingredient 649 00:28:58,480 --> 00:29:00,070 comes before the flavor. 650 00:29:01,610 --> 00:29:03,060 You can find a new ingredient 651 00:29:03,060 --> 00:29:05,120 while shopping in a supermarket. 652 00:29:05,120 --> 00:29:07,710 The surprise is a real invitation to cook. 653 00:29:11,570 --> 00:29:12,960 The chef of tomorrow 654 00:29:12,960 --> 00:29:14,710 will meet the small producers 655 00:29:14,710 --> 00:29:17,350 to buy the ingredients she needs. 656 00:29:17,350 --> 00:29:19,850 Here, at the market in Pinheiros, 657 00:29:19,850 --> 00:29:22,980 Alex roams like a child in a toy store. 658 00:29:24,471 --> 00:29:25,304 (speaking in foreign language) 659 00:29:25,304 --> 00:29:26,730 Hello, how are you? 660 00:29:28,633 --> 00:29:29,840 I just want two. 661 00:29:29,840 --> 00:29:31,690 I'll take them home. 662 00:29:31,690 --> 00:29:32,950 They're lovely. 663 00:29:32,950 --> 00:29:33,950 Where are they from? 664 00:29:35,482 --> 00:29:38,640 [Woman's Translator] Like the cheeses, from Calastra. 665 00:29:38,640 --> 00:29:39,850 I'll take them. 666 00:29:43,210 --> 00:29:46,000 It's great to come to a market that still got a soul. 667 00:29:48,340 --> 00:29:49,210 When you come here now, 668 00:29:49,210 --> 00:29:51,450 you'll find purely Brazilian ingredients, 669 00:29:51,450 --> 00:29:53,430 and among them, some very rare foods 670 00:29:53,430 --> 00:29:55,760 such as cachoci, cupuacu. 671 00:29:57,860 --> 00:30:00,600 It's terrific to find a lot here. 672 00:30:00,600 --> 00:30:02,540 To check whether the cupuacu is good, 673 00:30:02,540 --> 00:30:03,740 you tap it a little. 674 00:30:09,980 --> 00:30:12,360 This incredible Amazonian fruit 675 00:30:12,360 --> 00:30:14,400 has a very special taste. 676 00:30:14,400 --> 00:30:16,130 It's fascinating. 677 00:30:16,130 --> 00:30:17,650 Its pulp is delicious. 678 00:30:17,650 --> 00:30:21,620 You can make desserts, sorbets, cocktails, 679 00:30:21,620 --> 00:30:23,320 the possibilities are infinite. 680 00:30:25,830 --> 00:30:28,770 The seed is an ancestor of the cocoa bean. 681 00:30:28,770 --> 00:30:30,480 We can roast it and make a product 682 00:30:30,480 --> 00:30:31,840 very close to chocolate. 683 00:30:36,510 --> 00:30:38,590 It's great to find so many varieties. 684 00:30:38,590 --> 00:30:41,080 I come here a lot and even I am amazed. 685 00:30:46,420 --> 00:30:48,950 Here, we have incredible variety, 686 00:30:48,950 --> 00:30:53,230 yams, sweet potatoes, beet root, this is incredible. 687 00:30:55,286 --> 00:30:57,869 (upbeat music) 688 00:31:04,840 --> 00:31:07,410 To know how to use the whole of a food 689 00:31:07,410 --> 00:31:10,060 is part of the learning curve for tomorrow's cooking. 690 00:31:11,820 --> 00:31:14,230 One concept that is gaining ground, 691 00:31:14,230 --> 00:31:17,820 and that fascinates me, is the nose-to-tail idea. 692 00:31:17,820 --> 00:31:20,480 It involves using the whole of the food stuff. 693 00:31:21,630 --> 00:31:24,213 (upbeat music) 694 00:31:37,588 --> 00:31:41,340 I will say that the insight, the creativity, 695 00:31:41,340 --> 00:31:43,690 that moment you make a recipe, is unattainable. 696 00:31:46,970 --> 00:31:49,120 New recipes are a bit like cooking gnocchi. 697 00:31:50,570 --> 00:31:53,440 You make the pasta, cut it out, 698 00:31:53,440 --> 00:31:55,770 boil the water, and when you throw it in, 699 00:31:55,770 --> 00:31:58,620 it's never the first one in that surfaces first (laughs). 700 00:31:59,506 --> 00:32:02,673 (upbeat techno music) 701 00:32:12,940 --> 00:32:15,910 My greatest dream is not for cooking to change 702 00:32:15,910 --> 00:32:17,340 but for man to change, 703 00:32:18,470 --> 00:32:21,010 for people to be closer to their food, 704 00:32:21,010 --> 00:32:23,300 to be interested in where food comes from, 705 00:32:23,300 --> 00:32:24,450 and how it is produced. 706 00:32:29,736 --> 00:32:32,486 (sonic tinkling) 707 00:32:33,900 --> 00:32:36,980 Cooks are the alchemist of taste. 708 00:32:36,980 --> 00:32:40,170 To invent new flavors and forms, 709 00:32:40,170 --> 00:32:42,280 they call upon the scientists. 710 00:32:44,680 --> 00:32:46,030 We can keep on believing 711 00:32:46,030 --> 00:32:48,000 these burning bones in an oven 712 00:32:48,000 --> 00:32:50,790 will make veal gravy, but it never will. 713 00:32:50,790 --> 00:32:53,900 It'll make overcooked limestone-based water, 714 00:32:53,900 --> 00:32:56,140 and may even produce pyrobenzenes. 715 00:32:56,140 --> 00:32:57,110 There's no point. 716 00:32:57,110 --> 00:32:58,700 Science helps you to evolve. 717 00:33:01,000 --> 00:33:03,980 That's the argument of Raphael Haumont, 718 00:33:03,980 --> 00:33:07,170 chemist at the French Culinary Innovations Center. 719 00:33:08,300 --> 00:33:11,090 He's studying the chemical structure of foods, 720 00:33:11,090 --> 00:33:14,560 the roots of taste, to develop the meals of tomorrow. 721 00:33:16,920 --> 00:33:19,670 (sonic tinkling) 722 00:33:22,835 --> 00:33:24,030 (speaking in foreign language) 723 00:33:24,030 --> 00:33:25,020 Innovation never comes 724 00:33:25,020 --> 00:33:27,170 just because you planned and programmed it. 725 00:33:30,100 --> 00:33:32,670 We keep lab notebooks where we note everything, 726 00:33:32,670 --> 00:33:34,440 tests, mistakes, ideas. 727 00:33:34,440 --> 00:33:36,920 We go to museums, study new forms. 728 00:33:36,920 --> 00:33:39,970 Keeping your ear to the ground is really important. 729 00:33:39,970 --> 00:33:42,720 The rest is a dialogue between cooks and scientists. 730 00:33:43,710 --> 00:33:45,950 You think, "Hey, can I make that jelly more viscous 731 00:33:45,950 --> 00:33:48,900 "or more liquid, or make it fizz in the mouth?" 732 00:33:48,900 --> 00:33:52,120 This back-and-forth is the key to innovation in cooking. 733 00:33:53,790 --> 00:33:55,520 Among these innovations 734 00:33:55,520 --> 00:33:58,620 are natural gelling agents to replace sugar. 735 00:33:59,637 --> 00:34:00,470 (speaking in foreign language) 736 00:34:00,470 --> 00:34:01,530 These are great food stuffs, 737 00:34:01,530 --> 00:34:03,700 any citrus fruit, in fact. 738 00:34:03,700 --> 00:34:06,220 We recover the juice, the pulp, 739 00:34:06,220 --> 00:34:09,030 sometimes the peel grated for its flavor, 740 00:34:09,030 --> 00:34:11,530 but we throw away all these white parts. 741 00:34:13,145 --> 00:34:15,620 Yet, this part of the fruit or vegetable 742 00:34:15,620 --> 00:34:17,020 is very rich in pectin. 743 00:34:19,630 --> 00:34:22,370 Pectin is a natural gelling agent. 744 00:34:22,370 --> 00:34:24,240 Our mission in the lab is to work out 745 00:34:24,240 --> 00:34:26,040 the chemical makeup of the food 746 00:34:26,040 --> 00:34:30,110 and to say where the acidity is, test the pH, 747 00:34:30,110 --> 00:34:32,870 identify gelling agents, the essential oils. 748 00:34:34,070 --> 00:34:37,460 So, we recover all the pectins. 749 00:34:37,460 --> 00:34:39,400 We do that by peeling the fruit, 750 00:34:39,400 --> 00:34:41,110 throwing away nothing, 751 00:34:41,110 --> 00:34:43,940 then boiling it to release the gelling agent, 752 00:34:43,940 --> 00:34:47,840 and we get a thick syrup, slightly viscous 753 00:34:47,840 --> 00:34:49,840 because the pectins have begun to bind. 754 00:34:51,010 --> 00:34:52,730 Then I add a little calcium, 755 00:34:52,730 --> 00:34:55,250 and let the chemistry work its magic. 756 00:34:56,980 --> 00:34:58,710 And it sets, just like a jam. 757 00:34:58,710 --> 00:35:00,240 Because of that, we can make a jam 758 00:35:00,240 --> 00:35:02,130 with a whole orange or lemon 759 00:35:02,130 --> 00:35:03,430 without added sugar. 760 00:35:04,970 --> 00:35:06,910 You don't need sugar to make a jam. 761 00:35:08,210 --> 00:35:12,180 It will set, and provide tasty comfort, 762 00:35:12,180 --> 00:35:14,449 a remarkable silkiness. 763 00:35:14,449 --> 00:35:16,160 Pectins are a whole chemical world 764 00:35:16,160 --> 00:35:18,790 we must not neglect, but explore. 765 00:35:20,810 --> 00:35:24,210 Let's use citrus fruit as a gelling agent source. 766 00:35:24,210 --> 00:35:27,870 The pectin doesn't have the taste of lemon or orange. 767 00:35:27,870 --> 00:35:30,210 It's a neutral texture molecule. 768 00:35:30,210 --> 00:35:34,750 We can put it in a juice, strawberry, raspberry, 769 00:35:34,750 --> 00:35:37,630 blueberry, and make it all gel without sugar. 770 00:35:37,630 --> 00:35:42,440 Right now, we're limited because by law, jam is 55% sugar. 771 00:35:42,440 --> 00:35:43,910 So we might not call it jam, 772 00:35:43,910 --> 00:35:45,470 but it's a way to eat jam 773 00:35:45,470 --> 00:35:46,810 without sugar overload. 774 00:35:48,190 --> 00:35:52,070 Extreme cold is another way to boost taste. 775 00:35:53,410 --> 00:35:55,110 Cryoconcentration is a technique 776 00:35:55,110 --> 00:35:58,420 that combines cold and flavor concentration. 777 00:35:59,624 --> 00:36:02,207 (mellow music) 778 00:36:07,800 --> 00:36:08,750 Tomato water. 779 00:36:09,600 --> 00:36:12,470 Today in the laboratory, we use a magic liquid, 780 00:36:12,470 --> 00:36:14,070 liquid nitrogen. 781 00:36:14,070 --> 00:36:16,790 It's mainly air, 80% of what we breathe. 782 00:36:16,790 --> 00:36:18,930 But this very cold liquid enables us 783 00:36:18,930 --> 00:36:23,200 to instantly freeze and concentrate flavors with cold. 784 00:36:23,200 --> 00:36:25,680 Ideally, the nitrogen is full to the top 785 00:36:25,680 --> 00:36:27,250 so you avoid using your hands. 786 00:36:29,190 --> 00:36:32,520 I should be wearing gloves, glasses and a smock. 787 00:36:32,520 --> 00:36:33,670 This doesn't take long. 788 00:36:37,844 --> 00:36:40,060 I have to let some water in on purpose, 789 00:36:40,060 --> 00:36:41,590 will increase its temperature. 790 00:36:46,040 --> 00:36:46,873 There we are. 791 00:36:48,582 --> 00:36:51,165 (mellow music) 792 00:36:56,180 --> 00:36:58,400 We'll be able to make wonderful fruit pulp 793 00:36:58,400 --> 00:37:00,890 to better preserve the structure of vegetables 794 00:37:00,890 --> 00:37:02,870 and really detonate the flavors. 795 00:37:10,220 --> 00:37:12,760 But concentrated liquid will run off. 796 00:37:12,760 --> 00:37:14,220 It's quite dark. 797 00:37:14,220 --> 00:37:16,650 And at the surface, we'll just have pure water. 798 00:37:17,640 --> 00:37:19,680 The ice cubes will separate. 799 00:37:19,680 --> 00:37:22,550 The idea is, we wait for five or six minutes, 800 00:37:22,550 --> 00:37:24,530 then we take the juice. 801 00:37:24,530 --> 00:37:27,080 The pure water ice cubes, with little taste, 802 00:37:27,080 --> 00:37:28,320 can be removed. 803 00:37:28,320 --> 00:37:29,840 So we concentrate with cold. 804 00:37:31,710 --> 00:37:33,810 Forget your old plastic wrap. 805 00:37:35,520 --> 00:37:37,250 (mumbles) an extremely fine film 806 00:37:37,250 --> 00:37:39,200 that can take the shape of a recipient. 807 00:37:41,210 --> 00:37:43,210 I think it was, "Do we really need these 808 00:37:43,210 --> 00:37:46,240 "PVC-type rolls of polyethylene, et cetera, 809 00:37:46,240 --> 00:37:47,862 "in our kitchens?" 810 00:37:47,862 --> 00:37:49,640 We could all have a film of natural algae 811 00:37:49,640 --> 00:37:51,756 in the fridge as a lid, 812 00:37:51,756 --> 00:37:54,320 and after three days or eight days, 813 00:37:54,320 --> 00:37:55,640 we throw them in the compost. 814 00:37:55,640 --> 00:37:57,490 There, and it's easy to make at home. 815 00:38:00,450 --> 00:38:02,670 Packaging is an integral part 816 00:38:02,670 --> 00:38:05,200 of an all-organic approach. 817 00:38:05,200 --> 00:38:07,760 By plunging a liquid into a gelling agent 818 00:38:07,760 --> 00:38:10,940 derived from algae, he forms a ball 819 00:38:10,940 --> 00:38:13,470 that contains all the flavor. 820 00:38:13,470 --> 00:38:16,160 This is a rapidly developing technique 821 00:38:16,160 --> 00:38:19,180 but Raphael takes it even further. 822 00:38:19,180 --> 00:38:22,260 His ultimate vision is magical. 823 00:38:25,892 --> 00:38:27,410 (speaking in a foreign language) 824 00:38:27,410 --> 00:38:29,250 This idea of plant capsules, 825 00:38:29,250 --> 00:38:31,730 for example, this one holds 10 (mumbles), 826 00:38:31,730 --> 00:38:34,980 came about while examining biomimetics. 827 00:38:34,980 --> 00:38:36,880 Just look at a grape. 828 00:38:36,880 --> 00:38:40,340 It has an extremely fine skin that is able to contain 829 00:38:40,340 --> 00:38:43,320 and to keep the water alive in this fruit or vegetable. 830 00:38:46,430 --> 00:38:49,120 Today, with a mixture of various algae, 831 00:38:49,120 --> 00:38:52,090 we're capable of reproducing skin like this. 832 00:38:53,630 --> 00:38:55,890 We put orange zest in this skin 833 00:38:55,890 --> 00:38:58,270 to perfume the water inside. 834 00:38:58,270 --> 00:39:00,660 This could well be tomorrow's drink container, 835 00:39:00,660 --> 00:39:02,940 as it has no plastic and no aluminum. 836 00:39:03,920 --> 00:39:06,290 I pierce it, drink it, then throw it away. 837 00:39:06,290 --> 00:39:08,050 It'll decompose after three days. 838 00:39:11,550 --> 00:39:14,550 We have the opportunity to test this packaging 839 00:39:14,550 --> 00:39:16,350 in weightlessness. 840 00:39:16,350 --> 00:39:19,300 It might seem crazy to go weightless with a great chef, 841 00:39:20,410 --> 00:39:23,410 but we return from this weightless flight 842 00:39:23,410 --> 00:39:25,570 with some very concrete ideas. 843 00:39:27,410 --> 00:39:28,650 And we're able to test these 844 00:39:28,650 --> 00:39:33,010 rather extreme conditions on the material, 845 00:39:33,010 --> 00:39:35,840 and this gave us other ideas to continue the research, 846 00:39:35,840 --> 00:39:38,310 to feed as many people as possible. 847 00:39:38,310 --> 00:39:39,480 The next questions are: 848 00:39:39,480 --> 00:39:41,290 Can this membrane be pasteurized? 849 00:39:41,290 --> 00:39:42,660 Can they be frozen? 850 00:39:42,660 --> 00:39:43,910 Are they robust? 851 00:39:43,910 --> 00:39:46,650 Can they stay warm or do they dissolve when warm? 852 00:39:47,534 --> 00:39:49,434 This could be the broth for your soup. 853 00:39:50,660 --> 00:39:52,140 Put it in two liters of water 854 00:39:52,140 --> 00:39:54,130 and it'll melt in the pan. 855 00:39:54,130 --> 00:39:55,640 So, we're looking for membranes 856 00:39:55,640 --> 00:39:57,800 that can absorb shocks. 857 00:39:57,800 --> 00:40:00,350 Could we make a compromise between soft and hard? 858 00:40:02,300 --> 00:40:04,460 So, we run little impact tests 859 00:40:04,460 --> 00:40:09,460 that are mechanical tests for cracks, for deformations. 860 00:40:11,250 --> 00:40:13,650 It's mechanics applied to edible materials. 861 00:40:15,550 --> 00:40:16,730 And his ultimate dream 862 00:40:16,730 --> 00:40:18,640 is unexpected, to say the least. 863 00:40:19,550 --> 00:40:21,150 I love the dessert Isle Flottante, 864 00:40:21,150 --> 00:40:22,760 a floating island, 865 00:40:22,760 --> 00:40:25,680 one that floats around the room for us to eat. 866 00:40:25,680 --> 00:40:28,300 You need a serious, a rational side, 867 00:40:28,300 --> 00:40:29,670 but you also need to dream. 868 00:40:31,130 --> 00:40:33,530 I'm lucky to work with Thierry MARX. 869 00:40:33,530 --> 00:40:37,170 In terms of instant energy and motivation, it's great. 870 00:40:38,007 --> 00:40:40,580 (upbeat music) 871 00:40:40,580 --> 00:40:44,130 In Boston, chemical engineer David Edwards 872 00:40:44,130 --> 00:40:47,720 dreams of reinventing our perceptions of taste. 873 00:40:50,099 --> 00:40:52,849 (sonic tinkling) 874 00:40:56,120 --> 00:40:57,840 It happens to be that food 875 00:40:57,840 --> 00:41:00,170 is kind of the Internet of today, 876 00:41:00,170 --> 00:41:03,180 and there's an amazing exchange of ideas 877 00:41:03,180 --> 00:41:06,710 and opportunities related to health and the environment 878 00:41:06,710 --> 00:41:10,220 that is happening everyday in restaurants like ours. 879 00:41:10,220 --> 00:41:12,720 And so I become deeply involved in it as a creator 880 00:41:13,992 --> 00:41:16,930 and therefore, in a way, create a food. 881 00:41:18,110 --> 00:41:21,140 He is the driving force behind air food. 882 00:41:21,140 --> 00:41:22,620 No need to eat. 883 00:41:22,620 --> 00:41:25,240 You inhale to experience a dish. 884 00:41:29,170 --> 00:41:30,650 And so I've been very interested 885 00:41:30,650 --> 00:41:32,460 since my early work in insulin, 886 00:41:32,460 --> 00:41:34,020 in healthcare through the air. 887 00:41:35,500 --> 00:41:38,730 The idea of the Whaf, 888 00:41:38,730 --> 00:41:42,150 which I created with the designer, Marc Bretillot in France, 889 00:41:42,150 --> 00:41:45,230 is the (mumbles) you put in your favorite liquid. 890 00:41:45,230 --> 00:41:48,330 It could be tomato soup, or it could be coffee, 891 00:41:48,330 --> 00:41:51,040 or it could be a cocktail. 892 00:41:51,040 --> 00:41:53,430 And when you tip it on the side, 893 00:41:53,430 --> 00:41:55,900 it automatically creates a cloud, 894 00:41:55,900 --> 00:41:57,740 and this is not vapor, but it's a cloud, 895 00:41:57,740 --> 00:42:00,590 little droplets of the liquid go in the air. 896 00:42:00,590 --> 00:42:02,880 And those droplets carry over and fall into a glass, 897 00:42:02,880 --> 00:42:04,910 and with a special straw, you can sip it out. 898 00:42:04,910 --> 00:42:07,310 Or you can just have the cloud go on top of 899 00:42:07,310 --> 00:42:11,570 a beef (mumbles), or whatever, 900 00:42:11,570 --> 00:42:15,530 and it creates this sort of cloud-like garnish. 901 00:42:15,530 --> 00:42:18,450 And that experience is pretty radical. 902 00:42:18,450 --> 00:42:22,380 It allows you to have this amazing gustatory 903 00:42:22,380 --> 00:42:25,200 and olfactory experience of the cocktail 904 00:42:25,200 --> 00:42:28,960 without having calories or alcohol. 905 00:42:30,590 --> 00:42:33,190 Inhaled cocktails are being tested 906 00:42:33,190 --> 00:42:35,430 at the Cafe ArtScience in Boston. 907 00:42:38,180 --> 00:42:41,080 There is this really horrifically bad idea 908 00:42:41,080 --> 00:42:44,440 of vaporizing alcohol and then inhaling it? 909 00:42:44,440 --> 00:42:45,900 Oh, that's fantastically dangerous 910 00:42:45,900 --> 00:42:47,220 and that is not this. 911 00:42:48,200 --> 00:42:50,770 We're using surface tension and sonic waves 912 00:42:50,770 --> 00:42:51,820 to create a mist. 913 00:42:53,150 --> 00:42:54,670 Alcohol molecules are heavier, 914 00:42:54,670 --> 00:42:57,640 so most of the alcohol molecules are staying behind. 915 00:42:57,640 --> 00:43:02,210 It actually tastes exactly like the alcohol. 916 00:43:02,210 --> 00:43:04,600 The Whaf is a very unique tool 917 00:43:04,600 --> 00:43:06,290 because it allows you to 918 00:43:07,750 --> 00:43:10,840 quite literally create a non-tangible flavor. 919 00:43:11,910 --> 00:43:13,720 That's quite interesting because 920 00:43:13,720 --> 00:43:15,650 your brain is perceiving a flavor 921 00:43:15,650 --> 00:43:17,920 that it doesn't have a texture, 922 00:43:17,920 --> 00:43:19,750 it doesn't really have temperature, 923 00:43:19,750 --> 00:43:21,865 and just exists on your palate. 924 00:43:21,865 --> 00:43:23,225 (speaking in foreign language) 925 00:43:23,225 --> 00:43:24,910 It's important to see the taste 926 00:43:24,910 --> 00:43:27,430 is not an intrinsic property of food. 927 00:43:27,430 --> 00:43:29,220 It's a relational property. 928 00:43:29,220 --> 00:43:31,330 It depends on the food's properties, 929 00:43:31,330 --> 00:43:34,090 something chemists and physicists can tell us about. 930 00:43:35,420 --> 00:43:37,130 But not exclusively. 931 00:43:37,130 --> 00:43:38,940 It works with your perceptive system 932 00:43:38,940 --> 00:43:42,530 to create this complex perception we call taste. 933 00:43:44,790 --> 00:43:46,450 Our sense of smell 934 00:43:46,450 --> 00:43:49,590 can be triggered by the natural, or the digital. 935 00:43:51,880 --> 00:43:54,750 Digitizing sense is also fascinating in that 936 00:43:54,750 --> 00:43:57,640 if you think about the digital world 937 00:43:57,640 --> 00:43:59,910 that we live in right now increasingly, 938 00:43:59,910 --> 00:44:01,730 we have light, we have sound, 939 00:44:01,730 --> 00:44:06,070 but we have five senses, and the other sensation 940 00:44:06,070 --> 00:44:08,230 that travels through the air is scent, 941 00:44:08,230 --> 00:44:10,020 and it has not been digitized yet. 942 00:44:10,020 --> 00:44:15,020 And scent is really fundamental to life. 943 00:44:15,110 --> 00:44:17,140 And so we've created this digital scent platform 944 00:44:17,140 --> 00:44:20,740 that we call Cyrano, which is a digital scent speaker 945 00:44:20,740 --> 00:44:22,810 and an app which we call oNotes, 946 00:44:22,810 --> 00:44:24,730 which is kind of iTunes of scent. 947 00:44:24,730 --> 00:44:28,150 And if I play this oNote app, 948 00:44:28,150 --> 00:44:32,740 I can play one of these types of scent songs, 949 00:44:33,670 --> 00:44:35,560 for example, after Sunday brunch. 950 00:44:35,560 --> 00:44:38,690 And if I play that, I will get a series of scents. 951 00:44:38,690 --> 00:44:41,490 So this first scent will be a waffle cone scent, 952 00:44:41,490 --> 00:44:44,090 which then, after about a minute, will go away 953 00:44:44,090 --> 00:44:47,250 and it becomes this scent, in this case, of lime. 954 00:44:47,250 --> 00:44:51,147 And then every minute, the scent is evolving. 955 00:44:51,147 --> 00:44:52,940 (effervescent music) 956 00:44:52,940 --> 00:44:55,270 So we can't really enjoy food 957 00:44:55,270 --> 00:44:57,800 without a good sense of scent, 958 00:44:57,800 --> 00:45:00,380 but the sense of scent is also highly correlated 959 00:45:00,380 --> 00:45:02,860 to our appreciation of each other, 960 00:45:02,860 --> 00:45:05,850 our appreciation of nature, and just basic 961 00:45:08,100 --> 00:45:10,780 neural kind of health. 962 00:45:12,720 --> 00:45:15,070 There's quite a bit of fun going on 963 00:45:15,070 --> 00:45:18,040 as we explore what the future of food will be like. 964 00:45:18,040 --> 00:45:23,040 But if it's not fun, change is stressful. 965 00:45:23,490 --> 00:45:25,520 And we are going through a period of change. 966 00:45:25,520 --> 00:45:27,720 The food system is going through a period of change, 967 00:45:27,720 --> 00:45:30,560 and it's only going to change in a good way 968 00:45:30,560 --> 00:45:33,130 if we're having fun getting there. 969 00:45:34,480 --> 00:45:37,980 Tomorrow's good should be filled with pleasure. 970 00:45:39,471 --> 00:45:41,690 (speaking in foreign language) 971 00:45:41,690 --> 00:45:44,880 Tomorrow's cuisine may well be nouvelle, 972 00:45:44,880 --> 00:45:47,070 a new way of looking at old cuisine. 973 00:45:48,310 --> 00:45:50,340 Tomorrow's cuisine must be delicious 974 00:45:51,730 --> 00:45:53,880 for those who eat it and those who cook it. 975 00:45:54,832 --> 00:45:57,520 (upbeat music) 976 00:45:57,520 --> 00:46:00,610 In 2050, cooking will be connected 977 00:46:00,610 --> 00:46:02,390 and personalized. 978 00:46:02,390 --> 00:46:05,530 But its soul will still come from chefs 979 00:46:05,530 --> 00:46:07,570 creating flavors, 980 00:46:07,570 --> 00:46:09,370 and sharing emotions. 981 00:46:11,685 --> 00:46:14,268 (mellow music)