Julia faces off with a swordfish (via pbs-food)
“This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless, and, above all, have fun!”
― Julia Child, My Life in France
It’s hard to deny Julia Child’s vast contributions the world of gastronomy. The charismatic, colorful Californian-turned-Francophone-turned-chef-turned-PBS-host introduced a world of readers and TV viewers to classical French cooking, inspired an infamous Saturday Night Live sketch, wrote a memoir and scores of cookbooks, all while seemingly having a whole lot of fun. To honor what would have been The French Chef's 101st birthday, we bring you 3 very appetizing TEDx Talks from food lovers of all kinds.
Writing with Julia: Alex Prud’homme at TEDxMiddlebury
Alex Prud’homme is the great nephew of Julia Child, and the person who persuaded her into (and helped with) writing her famed memoir, My Life in France, the base material for half of the recent film, Julie and Julia. Enjoy this wonderful tribute to the French Chef from Prud’homme, whose affectionate impressions of her famous voice and tales of telling her story are sure to please.
The reach of a restaurant: Thomas Keller at TEDxEast
Thomas Keller, another Gallophile chef, gave this passionate talk at TEDxEast on the beauty of culinary arts. Like Julia, he speaks ardently of the experience of cooking and eating — something that he feels leave impressions in chefs’ and diners’ lives forever. Look for him the next time you watch the Pixar filmRatatouille, in which he can be seen dining in Paris.
Creativity in cooking can solve our biggest problems: José Andrés at TEDxMidAtlantic
José Andrés is a chef who believes in the power of creativity. In this rousing talk at TEDxMidAtlantic, he discusses how stepping out of your comfort zone can be the first step in landing onto a new creation and discovering solutions to problems you didn’t know you could solve. Don’t watch this talk hungry, because the video of José’s team making liquid-nitrogen-almond-ice-cream-bowls topped with blue cheese mousse might drive you crazy.
A burger made from Cultured Beef. Photo credit: David Parry / PA Wire
Today, the very first lab-grown hamburger was cooked. And eaten! And apparently it didn’t taste too bad!
At TEDxHaarlem, Professor Post gave a talk called “Meet the new meat,” during which introduced Cultured Beef to the world, explaining the process behind its growth and the future he envisions for in-vitro meat.
From his talk:
This hamburger contains 60 billion cells. Now, that’s a lot. You need to culture a lot of cells. You need to somehow find a way to do that efficiently because, remember, we have to be more efficient than the cow or the pig…
It has to be efficient and it has to also be meat. Not some kind of substitute. We have more than enough substitutes from vegetable proteins. It needs really to be meat. Nothing less, nothing more…
It takes about 7-8 weeks to grow a muscle fiber, and so, also 7-8 weeks to grow a hamburger. You could do it at home if you like … If you have the right materials, it’s very, very easy to do. And in fact [the] stem cells … they survive freeze-drying, so you could envision that over the Internet we would eventually sell little, sort of, tea bags of stem cells — from tuna, from tiger, from cows, from pigs, from whatever animal you could imagine. Then, in the comfort of your own kitchen, you could grow your own tissue. You would have to know what you want to eat 8 weeks in advance — because it takes a while.
The cooked and served burger was made from “around 20,000 muscle strands grown in Mark Post’s laboratory,” says Cultured Beef, “with a little egg powder and breadcrumbs and a few other common burger ingredients.” Now, that doesn’t sound half bad.
For more about Cultured Beef watch Professor Post’s entire talk, or take a look at their website. For more TEDx Talks, visit our website.