Хомаро Канту и Бен Рош идват от "Мото", чикагски ресторант, който предлага нови начини за приготвяне и консумиране на храната. Но зад забавленията и пътешествията из различни вкусове стои едно сериозно намерение: можем ли да използваме новите хранителни технологии за добро?

Хомаро Канту и Бен Рош: Готвенето като алхимия 

Pushing the boundaries of cuisine, chefs have turned carrot cake into floating edible spheres and made nachos out of desserts. By reimagining ingredients and using technology like liquid nitrogen and printed food, familiar dishes take on entirely new forms and flavors. They even crafted a bleeding veggie burger from beets, barley, and corn, proving meat can be mimicked from plants. These wild innovations reveal how playful creativity in the kitchen could also solve urgent challenges in sustainability and nutrition.

Radical Food Experiments Can Reinvent What And How We Eat

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