Hi Tech Taste

National Geographic – Sunday 27 July, 7.30pm

Cooking moves out of the kitchen and into the lab, as scientists develop the tools of the culinary future. Take a peek inside the kitchen of scientist and gourmet chef Nathan Myhrvold, an expert on cutting-edge styles of cooking. Meet French chemist Hervé This, whose research into the science behind the art of cooking has led to methods allowing modern chefs to foam, gel and liquefy food into new and more flavourful creations. In Kentucky, associate professor Mark Williams takes equipment originally used for harvesting tobacco and transforms it into tools for sustainable farming. At PolyScience, inventor Philip Preston dreams up futuristic kitchen gear that captures the attention of some of America’s top chefs.

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