Molecular Gastronomy and Korean Food: Kiho Kim at TEDxSNUSuwon

What do you get if you bring tools and materials from a scientific laboratory into the kitchen and employ them in your cooking ? Molecular gastronomist, chef and restaurant owner Kiho Kim demonstrates that such an approach can give great benefits, allowing you to reinvent the food and the dishes you are used to, and give them new forms, tastes and contexts. The new approach by no means makes the food less natural or less healthy, and it is very different from the often criticized food science that aims to increase produce size, life time or taste, or decrease calories, by replacing natural ingredients by synthetic ones. Kiho simply uses an unusual set of tools, such as syringes, liquid nitrogen and distillation procedures, to process the national dish of his native South Korea, Kimchi, thereby transforming it into truly amazing creations. In this talk you will see how beautiful the result can be and Kiho will tell you the stories behind each dish. For the taste and smell, you simply have to believe him that also these are no less extraordinary.

In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)