Last day 23, an interesting took place meeting of The creative being, called Food withScience within the activities of Madrid Fusión 2013. For a few years, these events have taken place periodically in which debates and presentations with ideas to change the world. In that environment there have already been three Bright Minds Conferences and some Congresses Being creative Express dealing with subjects such as health, technology, sustainability, genetics and other topics.
Presented and moderated by the Dr. Manuel Campo Vidal, the program included 5 presentations of 21 minutes of duration on the so-called Extreme Food followed by a debate between experts and chefs about the cover as the engine of the Spain brand. In the afternoon another 5 presentations of 21 minutes on Think and eat or eat and think? and a debate about whether our pantry is in danger as we know it. I tell you because it was more than interesting.
The five presentations on this subject, analyzed other forms of find / create / process food for consumption and played very curious topics. The doctor Grace Douglas He told us about the food of NASA astronauts and their evolution from the dehydrated flakes of the first missions to what will have to be the feeding of future 5-year missions to Mars, which they will have to feed themselves by sowing food on board and harvesting them. A very interesting topic that linked to the afternoon debate dedicated to the pantry of the future.
The doctor José Miguel Mulet opened our eyes to what are the transgenic foods, and the alternative between using genetically modified foods to resist pests or food with pesticides and other chemicals. He said that whoever is against transgenics is 10 years late. His disquieting presentation had the title of ¡Mom, I have eaten a transgenic!
The doctor Pilar Pallarés He told us about the different kinds of tunas or tunas and which are growing in a sustainable way, which are balanced and which are in real danger of extinction due to their overexploitation of fisheries. In his presentation "Tuna, only the can will remain", he reassured us with the evolution of the figures, which show good evolution, except in the case of southern bluefin tuna whose price has reached 1.3 million euros for a piece of 220 kilos in the last auction in Japan, this January.
The doctor Mark post, told us about the existing research to produce meat without raising or slaughtering animals and how it is evolving. I talked to you about this meat created in the laboratory from stem cells a couple of years ago and it has been very interesting to meet the project manager in person.
The last presentation dedicated its 21 minutes to presenting a project called The food mirror, which tries to make an international casting to discover the latest food trends, inviting every foodie to participate in this selection.
The morning debate
After the presentations, a debate was held in which Juan Mari Arrzak, Martín Berasategui, Ramón Freixa, Dani García, Jesús Vega, Carlos Falcó, Carlos Pérez, Juan Carlos Gafo and Fernando Francés participated, moderated by Manuel Campo Vidal on the Top as locomotive of the Spain brand abroad.
After one brief controversy over whether the concept should be used pintxo or tapa, the evolution of gastronomy, its weight in GDP and how tourism attracts our country was analyzed. As a more worrying point, there was talk of the copy of that cover concept, and how Korean tapas bars, Peruvian tapas bars or other kitchens that are taking that easily exportable model are already seen all over the world.
Think and eat or eat and think?
The afternoon discussions dealt with exciting topics such as the exhibition on Hungry neurons taught by Dr. Javier Cudeiro, which explained how Cooking made us human, in the sense that by changing the food from the roots and tubers to animals and other cooked foods, the digestive tract was shortened and less energy was spent in digesting that type of food, which facilitated further brain development.
Josep María Pinto, told us about Eat with reason and explained the five pleasures that satisfies food, a physical pleasure through satiating hunger and receiving energy, a sensory one based on the appreciation of flavors, a relational third party depending on the environment or company, a fourth intellectual pleasure and another that comes depending on other aspects such as memories, associations, even trangresions. Thus, he linked this theme with some dishes of The Bulli explaining their motivations.
Finally, there were two other papers: the one that dealt with the future of food of the Dr. José María Ordovás who talked about nutrigenomics relating food with the genetic possibility of developing certain diseases and that of the doctor Mario Alonso Puig on Food to think which I could not attend to coincide with the schedule of another paper in the Multipurpose space of Madrid Fusión.
Is our pantry in danger?
The day ended with a final debate in which all the speakers participated and which dealt with the future of the food pantry and which laid the foundations on how will the food of the future be. Cultivated food, exploitation of sustainable fishing, productivity improvement, new products that can be food and the application of science and awareness when producing and consuming seem to guarantee subsistence and supply.
I really loved attending this meeting of The living being dedicated to Food with science in which the word conscience was played within Madrid Fusion. The presentations have been very interesting and, being short, of just 21 minutes each, allow a follow-up and maintenance of the attention in what is being told. I will be waiting for future editions on your website, because the quality of the presentations has been very high.