Over the past 25 years, technological advancement in the food industry has enabled us to enjoy new flavours and experiences that were previously thought impossible.
Leading the charge are the chefs who view food as an art form. At the same time, a new faction of foodies has emerged outside the kitchen; exceptional scientists whose dedicated research and experimentation has led us to fantastical creations such as meal replacement shakes, space bars, supplement pills and cheese in a can. It’s made our world better. Or has it?
On April 8 and 9, artists and scientists converge to find out.
Technology is advancing at a savage velocity ― but how will that affect the future of food? To help answer that question, we invited Professor Hans Edelmen from the Prague Institute of Culinary Technology (Prague Culinary) ― and several members of his research team ― to work alongside Lûmé’s kitchen creatives in a one-off, multisensory dining event as part of Melbourne Food and Wine Festival in April.
Earlier this year, two Senior Research Associates from Prague Culinary ― Rochelle Oulouski and Andrei Kulozik ― arrived in Melbourne to begin preparations for the event. They’ve been staying nearby the restaurant and have been working closely with our kitchen team over the last few months. Creating a multidisciplinary environment is something we’ve always encouraged at our restaurant, so we feel that this collaboration has really broadened our explorations into the field of gastronomy.
Who exactly is the Prague Institute of Culinary Technology?
We’re delighted you asked. Because we were wondering the exact same thing.
According to their website, Prague Culinary is a premium supplier of transformative molecular-modified nutritional delivery systems. For over 60 years they’ve been working on improving global nutrition, food security and sustainability through their international research centre.
Professor Hans Edelman has received widespread recognition in his role as Head Research Engineer of Gastronomy at Prague Culinary. While relatively unknown on Australian shores, his team have received numerous awards over the years. Their research has been published in over 500 articles to date, in top-flight scientific journals, as well as in-flight consumer journals such as Jetstar Magazine and Qantas Gourmet Escapes.
In 1975, Professor Edelman was shortlisted for the Nobel Prize in Chemistry for his research into the stereochemistry of organic molecules and reaction. He did not win because – as he claims – “the voting was corrupt”.
(clockwise from top: Nobel Prize judges Matt Preston, George Columbaris and ‘the other one’ — looking corrupt)
Despite this early setback, Edelman has gone on to receive the Friedman Award for Excellence in Experimental Research (2002). In 2014, he was recognised as an honorary Knight of the British crown, alongside popular celebrities Bono and Angelina Jolie. In 1986, he became an honorary member of the Yugoslav Academy of Sciences and Arts.
In 2015, Prague Culinary was voted as one of Czechoslovakia’s Top Ten Pharma Foods Research Facilities by TimeOut, Berlin.
Art vs Science: a collaborative dinner
On April 8 and 9, Prague Culinary will team up with Lûmé restaurant for Art vs Science: an immersive dining experience as part of the Melbourne Food and Wine Festival. This event will explore the future of one of Melbourne’s most sacred natural resources – Instagram-worthy food – which currently contributes to a whopping 83% of the State’s GDP.
For Art vs Science, Professor Edelman will be joined by his two Senior Research Associates, Rochelle Oulouski and Andrei Kulozik (pictured below).
(Andrei Kulozik, Senior Research Associate at the Prague Institute of Culinary Technology)
Tickets for Art vs Science are sold out.
The next release will be available on Monday April 11. For pre-sale access, sign up to our Lûmé Alerts.
For more information about the one off, memorable experiences we can create for your next event, contact our restaurant mentalists at WeNeverSleep (email firstname.lastname@example.org with your request).
Considered dining, for curious minds.