Food of the Future
What is the food of the future? Will steaks be cultivated in petri dishes? Will we grow our food in high-rises? More fact than fiction, the emerging foods and trends are closer than you think. From oceans to land, from laboratories to swanky black-tie affairs, our cameras will take you on a voyage of discovery to these new frontiers.
In Vancouver fashionable foodies gingerly drink mysterious liquids in test-tubes. They’re the creation of a husband and wife team. Dominique and Cindy Duby are modern day culinary wizards. They’re on the cutting edge of a cooking movement called molecular gastronomy. Part science, part magic, they use the most unlikely of kitchen appliances to change everyday foods into startling new forms. Watch as they attempt to sway a well-heeled audience.
Over in Europe, science is playing a different role. Nestle, the world’s largest food corporation is flexing its multi-billion dollar research muscles to push health and wellness. Hundreds of new products are in the works, more are making it onto our shelves. We take you into a secret high tech world of Nestle laboratories where the food of the present meets the food of the future.
And speaking of the future, care for some jellyfish? Well if you’re Frank Pabst, you might say yes. He’s a celebrated Vancouver chef , and if he has it his way, those brainless blobs may soon become regular fare. Call it survival of the smallest and ugliest, but as the oceans become depleted, these little critters and others may soon be coming to a plate near you.
Sometimes the fate of a restaurant can be sealed with just one review. The world of restaurant critics used to be small and elite. But that’s changing as a citizen army of restaurant reviewers are using the internet to add their opinions and wield influence.
Few chefs have had the impact of Jamie Oliver. Books, TV shows, he’s done it all. Yet today Jamie Oliver is on a mission. He is leading the way towards a simpler, more healthy way of eating. We’ll take you into action-packed world of Jamie Oliver—from the superstar chef to social activist.
It’s not just chefs who are changing how we eat. Exciting new foods are emerging from our fields and orchards. Have you ever heard of an aprium or a peacotum? If not, you’re probably not alone. Floyd Zaiger creates hybrids, a mixing and matching of several seeds to create a new species. It represents years of hard work.
The food of the future points to exciting new directions. Some trends are already at our door, some can only be seen on the horizon. How we cook, what we eat, the decisions we make will come from chefs, teachers, activists, scientists, and farmers. The brave new world of food is almost upon us.