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Saborología: AEG documentary that explores how we can bring the flavor beyond


Saborología es un magnifico documental realizado por AEG en el que reúne las experiencias de chefs de diferentes partes del mundo en busca de aquellos platos que supongan una experiencia sostenible, 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, reutilizar e incluso compartir en las redes sociales alimentos, all noble and sustainable objectives: create delicious dishes, natural, etc…Image 1

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 nos habla sobre los aditivos que llevan los alimentos para potenciar su sabor, 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 convencer al mundo de que los alimentos que no son válidos para vender en supermercados o para producir creaciones de la alta cocina, 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, “la humedad que se perdió en el fuego”, donde se teoriza sobre la 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, quien comparte sus conocimientos sobre los distintos tipos de cocción, 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; “El olor de Bach y el color de lo amargo” nos encontramos unas magnificas 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, mas centrada en el aspecto cool de la comida que en su valor nutricional o su sabor.

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, el documental Saborología es un increíble viaje por las diferentes experiencias a lo largo y ancho del planeta que nos permite tener una visión global de la gastronomía, una interesante reflexión sobre algo tan inherente al ser humano como su relación con la comida que sin duda provoca la conexión más fuerte del hombre con la naturaleza.

About the Author

Article by the editorial team of It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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