[Music]
so over the next ten minutes we’re going
to take a small journey through the
history the present and the future of
where we can go so we are going to try
to stand still the mantra of being
fearless with food so that’s safe of you
beaver so let’s begin in 1800s we
started with spoken drying and curing as
the main forms of cooking in 1864
Auguste Escoffier brought in modern
French cooking techniques with with horn
cuisine then we moved on to 1900 where
technology advanced with chemical
transportation and freezing
this allowed the processing of food
storage flavors and convenience
convenience ultimately most of some
people’s minds nowadays then 1940s we
moved to rationing and austerity this
allows for defensiveness and creativity
with dishes such as apple crumble
replacing the humble battle pod then
1960 we moved into the influx in
immigration for French Chinese Korean
Italian and many more different cuisines
expanding into the UK then
the 1980s bushed atomizer some chefs the
rise of cookery shows on books let were
held in of a new industry and area of
expanse with dishes such as the fall
cocktail I didn’t make these by waitress
and then now moving on more into the
future mm help how would we give Esther
blue hell and El Bulli revolutionized
education in the hospitality industry
with molecular gastronomy we’re getting
a whole new idea of an experience in
food now 2010 were going towards social
media being able to instantly access and
share new ideas instantly a touch of a
button
this is allowing a growth that is
unprecedented in society but with all
these leaps and bounds in industry it
makes me question where we are going
next I for one am very excited by this
because not only is a foodie but also as
a film geek we look to the past to see
where we can do things such as mobile
communication devices scenes from
ridiculous in Star Trek in 1960 but we
make itself so let’s look at some movies
to see what can possibly bring Lord of
the Rings Lander spread once more by
enough to grow and sustain a grown man
for hours Mary they’ve been obviously a
career that we thought the matrix
Tastee wheat a single celled protein
with amino acids for all the body that
for all the body needs and then the
replicator in Star Trek 3d printed food
a technology that is actually only been
utilized in today’s industry and then
finally in 1913 the film just imagine
what the idea of pill form food to the
ate muscles now soil impellers and
protein shakes a fast becoming that idea
with virtual reality added to that idea
that we
now immerse ourselves in a one-eyed view
of how a chef
Howard mechanic can create and built-in
workplace it’s opening even more dogs
and avenues where we can go and again
we’ve mobile phones it allows us to get
the access to high-quality food a button
and delivered to our door but with all
these leaps and bounds in technology and
new food it just makes us question what
is it doing to our economy and the
ecosystem with we have ravished of
ecosystem for overpopulation and the use
of fossil fuels our meat industry
produces 25% of the world’s meeting and
the meat and dairy industry alone uses a
third of our natural water source for
one animal it takes the equivalent of
six hundred and sixty gallons of water
which is the same as showering for two
months constantly this costed humans and
to the planet is unsustainable and we
need to make change now thankfully
people such as Elon Musk Robert Kimble
was a busy in America working on the
next stage of food production a group
utilizing storage containers to grow up
vertical farms with hydroponics he’s
he’s able to trade using only the
spectrum of Iblees required he’s able to
grow the equivalent of a two acre farm
in a 320 square foot container now grown
clean meats are going to tackle methane
and lamb problem by taking only a few
cells by taking only a few cells of an
animal and mixing it with vegetable
proteins they are able to replicate this
fluidly this then allows the scientists
to focus solely on their taste texture
and development of the followed by 2021
self-replicating libraries are being
planned for market release with an
estimated 70% of human population saying
that they would be happy to eat
substance
I myself from quite curious and novel I
strike this is going to affect our diet
and social response in a lot of ways for
example in 2016 in 2016 there was an
estimate half a million regions in the
UK over the age of 15 in today’s society
we’re now looking at 1 in 4 between the
ages of 18 and 24 this is bringing more
meat and dairy alternatives into today’s
society without food such as called tofu
sorry the coconut milk embracing through
our diets even larger companies such as
Mad Ants are bringing in the vegan mac
vegan burger and then finally this is a
Tantra step the leading vegan burger is
making headlines with taste and texture
of real meat but utilizing cents 4
percent less water 87 percent fewer
greenhouse gases and 95 percent less
land this this is only going to get
better and people are more socially
conscious now I believe that we are on
the turning point for food in general
being able to mix diets and mix the idea
that you can have everything but have it
better and they have an added quality
with with suffocatingly
it makes it more affordable to every
person with people such as Kimber almost
growing urban gardens in and around
cities it makes seasonality lesser than
it an issue it used to be in the days
when I’d be done in catering this now
allows asparagus to be very
around and every other such idea I
believe people will only benefit from
this and it will allow people to move
back towards a more of a plant-based
diet veganism can potentially evolve
into two different classes one focused
on the dietary and health benefit and
the world the other being a traditional
more hardline stance I can only
encourage you to be filled with food
enjoy it experience it share it and just
grow with it and embrace it thank you for your time
so over the next ten minutes we’re going
to take a small journey through the
history the present and the future of
where we can go so we are going to try
to stand still the mantra of being
fearless with food so that’s safe of you
beaver so let’s begin in 1800s we
started with spoken drying and curing as
the main forms of cooking in 1864
Auguste Escoffier brought in modern
French cooking techniques with with horn
cuisine then we moved on to 1900 where
technology advanced with chemical
transportation and freezing
this allowed the processing of food
storage flavors and convenience
convenience ultimately most of some
people’s minds nowadays then 1940s we
moved to rationing and austerity this
allows for defensiveness and creativity
with dishes such as apple crumble
replacing the humble battle pod then
1960 we moved into the influx in
immigration for French Chinese Korean
Italian and many more different cuisines
expanding into the UK then
the 1980s bushed atomizer some chefs the
rise of cookery shows on books let were
held in of a new industry and area of
expanse with dishes such as the fall
cocktail I didn’t make these by waitress
and then now moving on more into the
future mm help how would we give Esther
blue hell and El Bulli revolutionized
education in the hospitality industry
with molecular gastronomy we’re getting
a whole new idea of an experience in
food now 2010 were going towards social
media being able to instantly access and
share new ideas instantly a touch of a
button
this is allowing a growth that is
unprecedented in society but with all
these leaps and bounds in industry it
makes me question where we are going
next I for one am very excited by this
because not only is a foodie but also as
a film geek we look to the past to see
where we can do things such as mobile
communication devices scenes from
ridiculous in Star Trek in 1960 but we
make itself so let’s look at some movies
to see what can possibly bring Lord of
the Rings Lander spread once more by
enough to grow and sustain a grown man
for hours Mary they’ve been obviously a
career that we thought the matrix
Tastee wheat a single celled protein
with amino acids for all the body that
for all the body needs and then the
replicator in Star Trek 3d printed food
a technology that is actually only been
utilized in today’s industry and then
finally in 1913 the film just imagine
what the idea of pill form food to the
ate muscles now soil impellers and
protein shakes a fast becoming that idea
with virtual reality added to that idea
that we
now immerse ourselves in a one-eyed view
of how a chef
Howard mechanic can create and built-in
workplace it’s opening even more dogs
and avenues where we can go and again
we’ve mobile phones it allows us to get
the access to high-quality food a button
and delivered to our door but with all
these leaps and bounds in technology and
new food it just makes us question what
is it doing to our economy and the
ecosystem with we have ravished of
ecosystem for overpopulation and the use
of fossil fuels our meat industry
produces 25% of the world’s meeting and
the meat and dairy industry alone uses a
third of our natural water source for
one animal it takes the equivalent of
six hundred and sixty gallons of water
which is the same as showering for two
months constantly this costed humans and
to the planet is unsustainable and we
need to make change now thankfully
people such as Elon Musk Robert Kimble
was a busy in America working on the
next stage of food production a group
utilizing storage containers to grow up
vertical farms with hydroponics he’s
he’s able to trade using only the
spectrum of Iblees required he’s able to
grow the equivalent of a two acre farm
in a 320 square foot container now grown
clean meats are going to tackle methane
and lamb problem by taking only a few
cells by taking only a few cells of an
animal and mixing it with vegetable
proteins they are able to replicate this
fluidly this then allows the scientists
to focus solely on their taste texture
and development of the followed by 2021
self-replicating libraries are being
planned for market release with an
estimated 70% of human population saying
that they would be happy to eat
substance
I myself from quite curious and novel I
strike this is going to affect our diet
and social response in a lot of ways for
example in 2016 in 2016 there was an
estimate half a million regions in the
UK over the age of 15 in today’s society
we’re now looking at 1 in 4 between the
ages of 18 and 24 this is bringing more
meat and dairy alternatives into today’s
society without food such as called tofu
sorry the coconut milk embracing through
our diets even larger companies such as
Mad Ants are bringing in the vegan mac
vegan burger and then finally this is a
Tantra step the leading vegan burger is
making headlines with taste and texture
of real meat but utilizing cents 4
percent less water 87 percent fewer
greenhouse gases and 95 percent less
land this this is only going to get
better and people are more socially
conscious now I believe that we are on
the turning point for food in general
being able to mix diets and mix the idea
that you can have everything but have it
better and they have an added quality
with with suffocatingly
it makes it more affordable to every
person with people such as Kimber almost
growing urban gardens in and around
cities it makes seasonality lesser than
it an issue it used to be in the days
when I’d be done in catering this now
allows asparagus to be very
around and every other such idea I
believe people will only benefit from
this and it will allow people to move
back towards a more of a plant-based
diet veganism can potentially evolve
into two different classes one focused
on the dietary and health benefit and
the world the other being a traditional
more hardline stance I can only
encourage you to be filled with food
enjoy it experience it share it and just
grow with it and embrace it thank you for your time
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