Dr. Chris van Tulleken concludes his Royal Institution Christmas Lectures with a look at something we all have a complicated relationship with: food. In “The Big Food Hack,” he’ll take us back to the primordial soup, tracing the evolution of food from the very beginnings of life. Expect a dash of science, a sprinkle of history, and perhaps a pinch of culinary philosophy.
Humans, as Dr. van Tulleken points out, are unique in their culinary habits. We’re the only species that cooks and processes food, transforming raw ingredients into elaborate meals. This episode will examine how that transformation has shaped our world, exploring the triumphs and tribulations of industrial food production.
While the problems associated with our modern food system are well-documented, Dr. van Tulleken isn’t content to simply rehash them. He’s brought along a panel of expert scientists, and together, with the help of the Royal Institution’s young audience, they’ll attempt to find real solutions, not just reheated talking points. Think of it as a science-based cooking show, but instead of a perfect soufflé, they’re aiming for a sustainable food future.
If past lectures are any indication, expect some entertaining experiments. Unmeltable ice cream, anyone? It’s all part of Dr. van Tulleken’s approach to making science accessible and engaging, even when tackling complex topics like the future of food. This year marks the 199th edition of the prestigious Christmas Lectures, which began back in 1825,
Tune in Tuesday at 9:00 PM on BBC Four for the final course of Dr. van Tulleken’s Christmas feast of knowledge.
