Cooking as Alchemy

This is a Ted Talk from 2011 about Homaro Cantu and Ben Roche and their Chicago restaurant, Moto. This restaurant plays with new ways to cook and eat food.  They use science to deconstruct ingredients to put a spin on meals; this has been branded “flavor-tripping.” However, the creators have a larger picture in mind; can their post-modern cuisine be used to help people who are starving? What do you think?

2 thoughts on “Cooking as Alchemy”

  1. What a fascinating talk! I really think some of the things they’re doing with transforming some types of plants into other foods flavor- and texture-wise, like meat and fish, have the potential to change our food production system, if they could somehow replicate it en masse. Certainly just learning how to cook with local plant-life would be beneficial in countries with food shortages, but even in the US it would probably reduce food waste and definitely reduce carbon emissions. However, they’re clearly operating at a very small scale, which could prove to complicate their plans and ideas.

    1. I agree with most of what you said Anna. However, I’m not sure how carbon emissions would be reduced, there would still be the same if not more activity but in many smaller places rather than one large one.

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