Modern Hungers (2024)
WHAT WOULD A MICHELIN RESTAURANT ON MARS SERVE?
Futurists live in extreme optimism (you can call it 'controlled delusion'). Extreme constraints (or no constraints) create conditions for extreme creativity. What does designing food for Mars tell us about our food futures on Earth? And also, why should we care about Mars food when people are hungry here on Earth? How do we nourish and flourish Earth?
EVETT Mars Menu
Here’s what Michelin Chef Joseph Evett from Tasmania, now living in Seoul, will take to Mars…
Ingredients
Roll up
Kisoondo strawberry jang looks like a dish that would be served on mars.
Fine dining establishments traditionally put a lot of research and man hours into finding the right suppliers - in our instance we visit them for inspiration and we have team members who are constantly researching masters, farms, and unique or traditional produce in Korea.
If you are on a new planet, what's special or underground when everyone is starting from scratch and the initial aim is survival?
Fine dining from an ingredient perspective does not thrive with food scarcity. Does that suggest it is only possible with the added price tag of bringing food from earth?
Creativity
Meju doughnut
A visually striking dish. In the early days of Mars colonization, if all produce is the same, how do you make food unique? Considering fine dining as an art, is the creative process enough to distinguish a standard meal on Mars from a special one?
Mastery
Buckwheat Noodles
A simple dish thats focus is on showcasing the technical skills of hand rolling and hand cutting noodles.
You’ve all been visiting the myeongin’s (명인) of Korea on this trip. When Michelin began in 1921 as a single rating system, a star equated to a restaurant being defined as a fine dining establishment located in france. As years have gone by – two stars, three stars and bib gourmands were introduced. Today we see restaurants with stars awarded for the mastery of a single technique or style at accessible prices, not just from curated tasting menus.
So, do we send our masters up into space? And with the modern adaptation of Michelin on earth, is it just that Michelin will look different on mars?
Time
Aged Beef and Rice
What makes this dish particularly special is every item has a deep rooted history in Korea – crystallized doenjang, native rice, and hanwoo.
If it took us around two million years to develop the concept of fine dining on our current planet, are we just rushing into it? Does a history on the planet need to be established first?
