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A series of groundbreaking culinary ideas Inspired by space, Microbiology, artificial intelligence and superintelligence will lead guests on a journey to explore the radical future of catering at Expo 2020 Dubai.
The future of food: Epochal Banquet is an immersive dining experience, offering a multi-course discovery menu, conceived by Bompas & Parr in collaboration with Expo 2020. Located at the intersection of design, science and technology, the exclusive adventure provides a compelling multi-sensory experience that complements many dishes that have never been seen before.
The world’s first highlights on the menu include:
- Aerogel meringue
- GMO Collagen Sauce in Luminous Appetizers
- Vegan bone marrow
- Herbs grown in a high carbon dioxide environment that simulates 2220
- Flavour-changing jelly with bio-metal ice balls
- Future Dream Chocolate
- Food taste inspired by the UAE Space Agency
The full menu is designed to entertain and inspire, while exploring important topics related to the future of food, including how humans and artificial intelligence can combine to sustainably feed the growing global population and solve the problem of food waste, as well as the impact on future nutrition.The theater experience is based on this New Age, A publication written by 102-year-old famous scientist and inventor James Lovelock (James Lovelock), which hypothesizes that robots and artificial intelligence will rule the era of superintelligence. He predicted that the new era will take over the “Anthropocene” era, and Lovelock himself will be interviewed for the project.
Reception on arrival – Global Food Museum – 2320
Invite visitors to the opening ceremony Global Food Museum Set in 2320, Lovelock’s era New AgeThe Science and Technology Fiction Museum showcases the history of food, based on the best contemporary science, from the 2020 World Expo to 300 years later.
Bompas & Parr collaborates with many innovators, scientists and creative technologists to collect ideas on how we will eat in the coming centuries and let you taste it today.
The appetizers upon arrival included a series of unseen dishes such as mammoth tartare, aerogel meringues, a thousand flavored potato chips, and appetizers inspired by the UAE Space Agency’s mission food.
All the dishes are paired with drinks throughout the meal, from unique interstellar drinks to hand-picked fine grapes.
Beginners-the coming future, 2021
Informed by Geltor’s bio-designer, this era will provide a super-personalized light-emitting dishes, imagine a world where genetically modified vegan food is added to the same protein as animals. This dish also has a spectacular luminous effect.
Add the main dish of shiitake mushrooms and seaweed dumplings to the glowing seaweed soup, with pickled condiments, and season them according to your personality.
Geltor Chief of Staff Abigail Yunexplain,“There‘As the entire industry grows, we are discovering new ways to make compounds with fewer resources (water, land use, and greenhouse gas emissions). You can really turn on the microbe and let it secrete a compound in its purest form.These compounds can take plant-based burgers to a new level, so consumers can enjoy the same taste, texture and even nutrients [as meat]. “
Interlude-AI Dystopia, 2120
Together with Dr. Alexandra Sexton, a researcher at the University of Sheffield, developed insights into the future of agriculture, this rough exchange portrays the future of sustainable meat synthesis and laboratory perfect protein.
An episode of vegan bone marrow and burnt butter, topped with croutons.
Main Course-Gaia, 2220
Just as scientists at the University of Sheffield simulated in the climate room, the pinnacle main dish will expose diners to edible soil and be decorated with herbs grown in 2220. These brand new plants will seize the future of Eden, where hydroponic farms will shape our future urban landscape.
A golden chestnut wafer is topped with a casserole of marble-cured duck egg yolk, rolled up tripe, rouge clappardine and small pumpkin, and is topped with morels and pea lotion. (Vegetarian options are available).
Duncan Cameron, Co-Director of the Institute for Sustainable Food, Professor of Plant and Soil Biology, University of Sheffield, The suggested way,“We can start using the space of our cities to create hydroponic farms, and in the future, we can even use artificial intelligence to compensate for the reduction of pollinating insects by creating swarms of micro-pollination robots with virtual bee brains.”
Dessert-New World, 2320
Desserts are served at The Novacene, a hypothetical era of unbridled creativity. Food has always been fun-as a social forum and in itself. It has always been joyful-a wonderful expression of human complexity and artistry.The fascinating banquet dessert comes from extensive experiments in the Department of Chemistry at the University of Cambridge to develop structural pigments based on the following substancesConcentrated chickenBerry, the most shining creature in the world. Bompas & Parr developed the kitchen and then used it to create a rainbow-colored glaze that looks holographic. According to the principle developed by Professor Charles Spence of the Department of Experimental Psychology at the University of Oxford, the jelly ingredients in desserts will change the flavor.
The fascinating ending is a jelly dessert with varying flavors, with iridescent knafeh ice balls and plant ingredients.
Professor Silvia Vignolini, Department of Chemistry, University of Cambridge notes, “From a biological point of view, Polya berry is interesting because its bright metallic color comes from the way the cellulose in the cell is structured, not the pigment.”
This meal aims to bring together edible futures from all over the world and gather them in a single installation for Expo 2020 Dubai.
Marjan Faraidooni, Chief Experience Officer of Expo 2020 Dubai, Said: “Our Expo is a global experience that will provide endless journeys of discovery-including through food and beverages. The future food immersion experience is very exciting, and it provides world-class food for gourmets and curious people. Tomorrow’s cooking experience, but also in-depth research on the urgent global challenges based on food safety, and how innovation and food will be combined in the future.”
Bompas & Parr is known for its defined types of projects, and has gained fame for its architecturally-style jelly creations, such as Grimshaw’s Eden Project and Lord Foster’s crumbling Millennium Bridge. This experience company was behind the scenes of the world’s first multi-sensory fireworks display, which was commissioned for London New Year’s Eve in 2013, and the world’s first cultural institution specializing in food and beverages, in 2015 The open British Food Museum.
Sam Bompas, Director of Bompas & Parr, Said: “We are very happy to show the future of food to a global audience at Expo 2020 Dubai: an epoch-making banquet, where we hope to inspire diners to actively think about the reality of technology fusion cuisine. Each dish will be passed through the original dishes and An immersive experience that stimulates all senses, allowing guests to have a deeper understanding of the future.”
Throughout the entire six months of Expo 2020, tickets for the two-hour adventure are expected to sell quickly.They can be purchased at www.expo2020dubai.com/en/plan-your-visit/where-to-eat/future-of-food.
Expo 2020 itself is a gourmet destination, with more than 200 restaurants, offering world cuisine and innovative concepts to ensure that everyone can taste new things. Coupled with up to 60 live events-including movie nights, poetry readings, art events, concerts, cultural tours, parades, and interactive tours of all ages-the site will be full of voices from all over the world, Rhythm and flavor.
The 2020 World Expo will be held from October 1, 2021 to March 31, 2022. Visitors from all over the world are invited to create a new world and experience a six-month celebration of human creativity, innovation, progress and culture.
Note: This experience is not suitable for guests under the age of 14 and includes strobe lighting, which may affect patients with epilepsy. Diners will sit at public tables as part of the shared experience (complied with COVID-19 restrictions).
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