The future of food
summary
Flavor centers on smell and especially retro-nasal olfaction, with olfactory receptor genes taking ~2% of the genome — roughly the same magnitude that separates humans from chimps. A shipping-container lab at Noma uses wired temperature controllers (one bay held ~40°C) to run fermentations that turn waste into products: squid-scrap fish sauce, bread-into-soy-style sauce and vegetable vinegars/kombucha. The flavor industry already pulls ~$25B annually; chefs are teaching themselves biochemistry and microbiology to push usable, testable flavor technologies.
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chapters (5)
- 0:00Introduction and background
- 3:56Flavor as complex ecological system
- 7:52Noma’s flavor lab and research
- 10:38Future of food and waste solutions
- 12:48Breaking down academic barriers
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