Saborología is a magnificent documentary made by AEG in which it brings together the experiences of chefs from different parts of the world in search of those dishes that represent a sustainable experience, multisensorial, nutritional and of course, tasty.
The documentary series is divided into four episodes entitled respectively Origin, Cold, Heat and experience in the talk of different ways of cooking, keep, produce, present, reuse and even share food on social media, all noble and sustainable objectives: create delicious dishes, natural, etc…
All through expert chefs different perspectives on food, the flavors, nutrition and culinary experience. Nevertheless, they all share something fundamental, the search for the best experience maximum flavor.
First chapter: Origin
In the first episode, Origin, Mark Schatzker talks about additives in food to enhance its flavor, and this is what determines our diet, and not so much the actual nutritional needs.
The episode continues with the participation of Japanese chefs Satchiko and Hisato Nakahigashi, owners of a peculiar restaurant where ingredients used for creating dishes are collected in nearby forests. A dining experience based food environment.
second chapter: Cold
The series progresses with the second chapter, Cold, where we have the case of the Fedind 5000 an association led by Tristram Stuart and charged with convince the world that foods that are not valid to sell in supermarkets or to produce haute cuisine creations, They can remain as healthy as these.
His movement has spread from the UK to the world and is raising awareness to the masses on the need for raise the flavor to another level, beyond the purely aesthetic.
This work connects with the work of Culinari Misfits, which is dedicated to publish photos of strange food and a different look, out of use of the current food industry.
Finally in this chapter intervenes German chef and breeder of Wagyu beef, Ludwig Maurer who tells us about the need and importance of properly storing food, especially in the refrigerator.
Third chapter: Hot
A masterly Heat begins, the next chapter, "The moisture that was lost in the fire", where it is theorized about difference between cooking food with heat or low-temperature cooking.
This time is Catalina Vélez, one of the most influential Latin American chefs in the world after discovering that steam was the main ingredient in the ancestral country kitchen, He began to apply this technique in their fine dining establishments. Back to basics to create something new and different, with the essence and life skills.
Real food to feed people
In this, and other episodes in the gastro-chemical appears, Hervé This, who shares their knowledge about the different types of cooking, artificial flavors, the compounds and how to achieve perfection in taste and presentation of the food we eat.
In the last episode of the documentary Saborología; "The smell of Bach and the color of bitterness" we find some magnificent reflections on the appearance of food, as well as other contextual elements that influence our perception of flavors.
Fourth chapter: Experience
For it, la genial Christine Flynn, better known in Instagram and the rest of the world as Chef Jacques la merde, It brought together over 125.000 followers doing recreations of gourmet dishes using food purchased at gas stations. A scathing critique and bombastic great current haute cuisine, more focused on the cool aspect of food than on its nutritional value or taste.
On the other hand the chef Jozef Youssef, Kitchen Theoty introduces us to his mission to bring to limit the dining experience their customers by creating new dishes and taking care of the look, music, the atmosphere ... a multisensory experience.
The food, flavor, the preparation, the experience…
The gastronomy, the taste for finding the best culinary experiences, and how every time we're getting closer to the origins for natural foods, besides serving to enjoy our palate, to give us all the vitamins and nutrients we need.
Definitely, the documentary Saborología is an incredible journey through the different experiences throughout the planet that allows us to have a global vision of gastronomy, an interesting reflection on something so inherent to the human being as his relationship with food that undoubtedly causes the strongest connection between man and nature.