纪录片自媒体解说素材-新闻动态参考-大卫·张（David Chang）和摩根·内维尔（Morgan Neville/David Chang and Morgan Neville Grapple With the Future of Food in Hulu’s ‘The Next Thing You Eat’
https://cdn.6867.top:6867/A1A/hddoc/news/2022/07/0504/1613u35lkbv0idy.jpg大卫·张（David Chang）和摩根·内维尔（Morgan Neville
David Chang and Morgan Neville Grapple With the Future of Food in Hulu’s ‘The Next Thing You Eat’
我们十年后会吃什么？在50中？我们是否注定要为冷冻干燥的太空食品和乳香食品的未来吗？根据David Chang和Morgan Neville的新系列“您吃的下一件事”，我们还会发现寿司和汉堡包永远告别吗？盘子以及将来将如何到达那里。这部六部分系列于10月21日在Hulu.chang上首映，创新的厨师成立了Momofuku和Majordomo Restaurants，此前曾与Neville合作进行了Netflix系列“丑陋的美味”，并谈到了他的朋友Anthony Bourdain在Neville最近的Doc“ Roadrunner”中。透明但是，“丑陋的美味”深入研究了各种文化和城市的食物，“您吃的下一件事”以一种有趣而有益的方法面对了许多大开眼界的场景。大流行作为餐馆面临近乎完整的Meltdown：“戴夫（Dave）处于令人难以置信的压力之中，所以我们开始思考餐馆的未来，它变成了更大的问题。”“我们相信大流行将加速很多事情，以加快很多事情。我们活着了。”复古广告以展示过去的未来视野。“我们不想做'丑陋的美味'做的事情，”内维尔解释说。 “我们希望它拥有自己的DNA，这会很有趣，不敬虔和令人惊讶。”从说唱歌手Anderson .Paak到包括Eddie Huang和Corey Lee在内的厨师到厨师的折衷主义名单，再到Corey Lee，再到渔民和农民。张说，他们是“有有趣的人，我与之交谈的人。当我们有nyesha 和Anderson .Paak，我们有一个爆炸式汉堡。各种各样的客人是如此宽广 - 可以洞悉拐角处的人。 - 种肉和鱼。但是张说，他一直对食品中新技术的销售方式一直很感兴趣。他解释说：“这并不像我想象的那样令人震惊，这是我一直很好奇的。最可能将最恐惧的恐惧感刺入沿海创意者的胃中，是吃寿司是否注定要失败。该系列指出，寿司餐厅是一个225亿美元的行业，但问：“这是可持续的吗？”张参观了一个生产细胞生长的鲑鱼的实验室，他说“美味”。他警告说鱼类和气候变化的数量肯定会导致一些调整。张指出：“已经没有大西洋野生鲑鱼，但是我们真的需要完全停止吃鱼吗？张不这么认为。 “最好的方法是鼓励教育和适当的实践。如果您告诉别人他们不能做某事，那将无法正常工作。”“我们必须做出艰难的决定，”内维尔同意。食物看起来一样 - 我们仍然在吃炸的东西在面包上 - 但以不同的形式。内维尔说：“例如，这是板球掘金。有2,000磅的汽车到处交付2磅重的墨西哥卷饼真的很有意义吗？使用自主交付的效率要高得多 - 是的，小机器人用您的外观在街上闲逛，这在某些地方已经是现实，只会增长，Chang。张说，随之而来的问题。 “机器人技术对移民意味着什么？它会允许我们增加薪水吗？我们缺乏劳动力。如果需要工作的人无法从事这份工作，会发生什么？”气候变化当然是未来的主要因素。内维尔说：“没有办法不谈论它，它几乎触及了食物收集，制造，种植的各个方面。” “我们正处于一个文化时刻，我们可以看一下我们将要做什么。”“栽培肉很有可能会变得更加主导，” Chang说。 “将会有更多的人，更少的土地。我们应该问自己，这是什么意思？这些是严重的问题，但是随着该系列从东京鱼市场到2050年洛杉矶的“刀片跑步者”，Chang均为他的一些签名服务时脸颊。 “我记得不必吃虫子，”查NG在这种反乌托邦对洛杉矶未来的愿景中告诉食品推车供应商。“是的，你吃了什么？热狗？这是由磨碎的鸡肉混蛋制成的。供应商告诉他，虫混蛋的味道比鸡肉混蛋更好。您将不得不学习吃昆虫蛋白。世界上某些地区很普遍，韩国就是其中之一。”张说。“实际上没有什么是新的。”张说，在面对这些问题的同时保持乐观是最大的挑战，但是“到最后，我转弯了。这是谨慎的乐观。如果我们正确地打牌，我们可以控制一些未来。”
What will we be eating in 10 years? In 50? Are we destined for a future of freeze-dried space food and Frankenfoods? Will we have to say goodbye forever to sushi and hamburgers?
Well, maybe, but there will also be deliciousness to be found, according to David Chang and Morgan Neville's new series "The Next Thing You Eat," which examines what will be on our plates and how it will get there in the future. The six-part series premieres Oct. 21 on Hulu.
Chang, the innovative chef who launched Momofuku and Majordomo restaurants, previously worked with Neville on the Netflix series "Ugly Delicious" and talked about his friend Anthony Bourdain in Neville's recent doc "Roadrunner." But where "Ugly Delicious" delved deeply into the foods of varied cultures and cities, "The Next Thing You Eat" confronts a number of eye-opening scenarios with a playful and informative approach.
Neville says the idea for the series came out of the pandemic as restaurants faced a near-complete meltdown: "Dave was in the middle of incredible pressures, so we started thinking about the future of restaurants, and it morphed into bigger questions of where is everything going."
"We believed the pandemic was going to accelerate a lot of things in how we lived," adds Chang.
With episodes based around delivery and robots, burgers, breakfast, restaurants and the ominously-titled "Sushi: Say Goodbye," Neville brought in a futuristic computer-voiced narrator to keep things light, and incorporated plenty of vintage commercials to show what visions of the future have looked like in the past.
"We didn’t want to do exactly what 'Ugly Delicious' had done," Neville explains. "We wanted it to have its own DNA that would be fun, irreverent and surprising."
An eclectic list of interviewees signed on, from rapper Anderson .Paak to chefs including Eddie Huang and Corey Lee, to fishers and farmers. Chang says they were "People who had interesting takes, people I talk to. When we had Nyesha and Anderson .Paak, we had a blast cooking burgers. The variety of guests was just so wide -- people who could have insight into what was around the corner."
It might seem counterintuitive for a top chef who focuses on the freshest, most natural ingredients to be touring the sterile labs where scientists are creating lab-grown meats and fish. But Chang says he's always been interested in the way new technology in food is marketed. "It wasn’t as jarring as I thought, it was something I had been curious about," he explains.
The question likely to strike the most fear into the stomachs of coastal creatives is whether eating sushi is doomed. Sushi restaurants are a $22.5 billion industry, the series points out, but asks the question, "Is that sustainable?" Chang visits a lab producing cell-grown salmon, which he pronounces "delicious."
He warns that the diminishing amount of fish and climate change are definitely going to cause some adjustment. "There's already no Atlantic wild salmon," Chang points out.
But will we really need to stop eating fish entirely? Chang doesn't think so. "The best way is to encourage education and proper practice. If you tell people they can't do something, it's not going to work."
"We're going to have to make hard decisions," Neville agrees.
Food is going to look the same -- we'll still be eating fried stuff on a bun -- but in different forms. "It's cricket nuggets, for example," says Neville.
The "Rise of the Machines" episode looks at how important delivery became during the pandemic. Does it really make sense to have a 2,000 lb. car driving around to deliver a 2-pound burrito? It's far more efficient to use autonomous delivery -- yes, little robots toddling down the streets with your takeout, which is already a reality in some places, and will only grow, Chang predicts.
But there are questions that come along with that, Chang says. "What does robotics mean for immigrants? Will it allow us to increase pay? We have a labor shortage. What happens if people who need a job can’t have that job?"
Climate change is of course a major factor in what the future will look like. "There's no way not to talk about it, it touches almost every aspect of food harvesting, manufacturing, cultivation," says Neville. "We're at a cultural moment now where we can look at what the hell are we going to do about it."
"There's a good chance cultivated meat is going to become more dominant," Chang says. "There's going to be more people, less land. We should ask ourselves, what does it mean? What are the ethical questions we should start asking ourselves?"
These are serious questions, but as the series travels everywhere from the Tokyo fish market to a "Blade Runner"-esque version of Los Angeles, 2050, Chang serves up some of his signature cheekiness. "I remember not having to eat bugs," Chang tells a food cart vendor in this dystopian vision of L.A.'s future. "Yeah, what did you eat? Hot dogs? That's made out of grinded chicken assholes. Bug assholes taste better than chicken assholes," the vendor informs him.
"You're going to have to learn to eat insect protein. There's certain parts of the world where eating insects is common, Korea is one of them," Chang says. "Nothing is actually new."
Chang says staying optimistic while confronting these issues was the biggest challenge, but "by the end, I turned a corner. It's cautious optimism. If we play our cards right, there is a future we can have some control over."
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