Learn2

Ten years ago Ximena spoke to me for the frist time about Tekno Emotional Food and Molecular Cuisine, the first one was just a new way to build knowledge on memory and sensations, a sort of experience in "Searching the lost time", but we haven`t, we remember and start building our friends and family tradition in the way food has always done. Sharing and improving social interaction.

From a time before, many years, I`ve always enjoyed food wizth my best friend Alejandro and his family; always great meal as the use of that time. A little years later, maybe 11 years ago. My second family and I get used to share the meal on tuesday every week; sometimes we travel to a little city outside Mexico City and enjoy the pleasure of local wine and food.

Then we started a new interest on local food, alternative way of production and hidroponics. A very close friend asked me to gift her a book about hidroponics, so I did, she was very young, 18 years younger than me. She was looking her path, and I always had liked curious intelligences.

Ten years ago I was surfing the web looking for big trends, and founded something at the fastcompany web: Megatrends for living and the creative class, actually was something about green cities, vertical gardens, etc; I can imagine a city like that… the change on the way cities wil be builded and the way will be living, more on local food, sustaintable ways of production, innovation and meaning of the interactions on food. As Lin Yutang (1895–1976) wrote at "The importance of living" -a book I didn`t find in english, where a passage talks about the few moments between the 36000 mornigs that we have in a hundred years when we can enjoy a beautiful day, nice company, the wh*** of the moon, good food, our heart is peaceful and our spirit happy, and the wine is also fine..." I can imagine a night like that because I`m lucky and I think is possible to spread, I also think is to bad that Lin Yutang wasn`t so ancient to talk about him as a mitycal man from a thousand years ago.

The most of the food are veggies, salad, cherry tomatoes, from the hidroponics of Aline or mines, but what about meat, what was ten years ago the trend of that??

Food on demand... molecular gastronomy, where we gone with Ferran Adria, also ten years ago? Now I also remember the first time I readed Freeman Dyson, then Arthur Drexler on nanotechnology, and a Seminar at Colmex on nanotechnology and transgenic food; there, the speaker critize as a very clever man the speed of a second time on the chain of human experience to create a hamburguer atom by atom, a ridicolous time. That was no clever it was silly.

The first is an on-demand food printer. Wow, that is great and unimaginable, veggies from the roof and meat from my printer. When I was a kid, always wondered about the primiginious soup of life.... Now millions of years after nothing goes crawling on the mat, but already cooked food from pure ingredients of chemestry, instead of spices, we have chemical elements, the periodic table of food.

I called Nevermind -as I understand it as spanish speaker, never imagined cook a star-. Thats the name, it taste great, it makes us all dream and wonder, and let the cows walk over a treadmill for fortified milk.