Bioethical Cuisine

At present, all restaurants that want to aspire on appearing in guides or recommendations on social networks try to join the green movement, that is, establish a series of minimum measures that certify them as "sustainable". Noma was the first restaurant, however, to do so in a minimally honest way, reintroducing the fermented processes that had long since been forgotten, perhaps by most, but rather “snatched from general consciousness”. Because the industrial and medical professional sector has continued to make progress in this regard. And precisely as a result of these two parallel and inversely proportional lines of increase and decrease in knowledge, the worldwide phenomenon that Noma is flourished. It could be said that the boys from Denmark had the merit of noticing this gap in the general conscience and applied the study of the past with the technical filter of the present. They didn't really invent anything. Just as Ferrán did not genetically design the bacteria that produces the calcium lactate syntesized when fermenting the peel of fruits.

https://www.remodelista.com/posts/new-noma-restaurant-rene-redzepi-remodeled-christiania-copenhagen-reopened/?epik=dj0yJnU9T2NBaHBtRnNlamFURUVzMGZBbFQ3SS1PaU9UTjRKQS0mcD0wJm49Q0l4Z05oY213ZEdMQmJKVHZmcUd6dyZ0PUFBQUFBR0xINV8w

Brilliance, in short, lies in knowing how to receive more than knowing how to generate. Which is why neither René Redzepi nor the Adriá family can be considered geniuses, at least strictly speaking. And if not, ask Albert Einstein or Stephen Hawkins and we can try the comparison without blushing (even tho i consider those mentioned the closest to that denomination: this is just a wake up call to the overhype we cooks generate nowadays).

However, there are still more barriers to overcome. Although chefs are already fully aware of the holism that surrounds good cooking, it still feels arrogant to venture into technical writings from other disciplines, and the urgent need to satisfy the public's expectations is still generated. But let's delve deeper into this last point.The one of expectation.

Generally, expectations are studied in companies as what the customer needs from a product based on what is already known. This is often superficially understood as “the industry must satisfy what the public asks and/or needs”. But it is actually much more than that. An expectation, without going into individual complex psycho-emotional ramifications, is not just a wish. An expectation is actually what decants from what we deny. Why else is it impossible for most cultures to introduce insects into the daily diet of their constituents? Because culture is not only psychological custom of a life, but an epigenetic construction of eating.

https://www.madrimasd.org/blogs/biocienciatecnologia/2016/05/27/133468

An organism cannot waste time risking on eating something that, by appearance and general culture in its most basic concept, will not please itself. Especially in a consumerist culture where we don't have time to think about even the most basic things, such as what and why we eat what we eat. What's more, it will probably cost you less to give up an unhealthy diet or a sedentary lifestyle than to venture out to eat “bugs”. Despite the fact that the technical food sector has been reminding that they may be the most suitable biomass to reduce the environmental impact of human beings. Still, we continue to eat meat and tons of plants. Specially the last one, wich we only consider as more bioethical because they generate less disgust than a grasshopper. Only because a geranium's mechanism for expressing physiological damage is less compatible with the human brain's biochemical empathy mechanism than a dog or cat. If you think about it, eating only plants would destroy the planet as doing so with meat, breaking nature´s balance. What happens is that it is not interesting to demystify a booming business. It is like telling a wretch trapped in a well that it will be up to him to grab the rope to get out, only to find that the light he saw from below is only a lamp from an even greater well. How I like El Hoyo by Galder. But I'm going off the rails.

By: unknown.

Society, in short, lives by the story. And this is so because sadly, we have tied ourselves to a system that came to solve the reality of trade, and ended up being an evolutionary conditioning factor. The human being now transcends not by defeating nature, but by defeating itself. And this could be a problem in a few hundred years, because to go in one direction we have to go through the filter of an essentially fictitious loop such as capitalism, causing an alienation that can lead us not to find the solution to future problems of weight. If I were to design the third plate like the great Dan Barber, it definitely wouldn't even be a plate. It would be everything we don't want. And that is a problem. Because if it is what is not desired, perhaps the human beings should stop being humans. At least in part. Or we will starve...