[Anchor Lead]Have you heard of the term "gastro nomad?" It refers to those who willingly travel far and wide to taste delicious food. Such gourmands are transforming today's culinary trends as well, encouraging chefs to use scientific cooking methods to produce unimaginable dishes.[Pkg]At this restaurant's cooking lab...a piece of meat is instantly frozen at -196 degrees Celsius...[Soundbite] "It hardens like a rock."And then it's fried in hot oil immediately thereafter for 30 seconds.[Soundbite] Seo Jeong-wook(Culinary Researcher) : "The inside is not heated up. Only the outside is cooked crisp."This cooking method helps attain the meat's optimal texture by breaking it down to the molecular level. Molecular gastronomy has led to the creation of diverse flavors and aromas. Artificial eggs, bubble salad, and ice cream that does not melt are a few examples. This is food technology at work, where scientific techniques are used in cooking. Recently, IBM developed an artificial intelligence program that identifies a consumer's food preference and recommends new recipes accordingly. It suggests unusual recipes when a list of available ingredients are entered.[Soundbite] Park Joon-woo(Chef) : "I'm stir-frying bacon, broccoli, tomatoes and kimchi as artificial intelligence chef Watson recommended. It's finished when garnish with store-bought parsley."Food tech is coming into play even in food packaging. This man packs hamburger patties for his long-distance travel. They can be stored at room temperature for up to nine months. The secret lies in its packaging. The container prevents the inflow of oxygen and microorganisms with rotating sterilization technology.[Soundbite] Cha Gyu-hwan(Food Company Employee) : "The packaging material is in five layers. Oxygen should not be allowed in to ensure a 9-month storage period."Food tech is called the fourth industrial revolution in food. Expectations run high for meals in the future.
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