Molecular Cuisine (03:28)
Learn how home cooks and professional chefs are using chemistry techniques to create new food textures and flavors.
Food Experimentation (04:05)
Ferran Adrià has inspired an international molecular cuisine movement. Vancouver chefs entertain gala patrons with liquid nitrogen demonstrations.
Intergenetic Crosses (03:38)
The Zaiger family in California breeds and patents unique fruit varieties such as the pluot and white peach.
Creating Fruit Varieties (03:18)
It takes the Zaiger family 12-15 years to develop new genetic strains. Quality and appearance are commercial success factors.
Expanding Culinary Horizons (05:13)
Vancouver chef Frank Pabst brings underused seafood species to his menu such as jelly fish—a delicacy in Chinese cooking.
Nutritional Food Trends (02:47)
Nestle spends $2 billion on research and development for healthy ingredients.
Personalized Nutrition (01:42)
Learn how Nestle develops products tailored to specific consumer health groups.
Food Blog Movement (05:14)
Amateur restaurant critics post reviews online—boosting local businesses and creating patron networks.
Jamie Oliver's Food Movement (02:13)
Learn how the British chef built a media empire based on healthy, simple home cooking.
Jamie Oliver's Public Health Campaign (04:29)
Learn how the celebrity chef fought to improve school nutrition and brought his healthy cooking message to British communities.
Future Food Experiments (01:45)
As more people move to cities, researchers are developing vertical farming, cultivating lab grown meat, and studying eating habits.
Food Revolution Conclusion (02:00)
Over the past 50 years, cuisine has become more diverse and changed the way we eat and think about food.
Credits: Food of the Future: Part 4–Great Food revolution (01:15)
Credits: Food of the Future: Part 4–Great Food revolution
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