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With the theme of The World of the Future, eight scientists from the UIB will deliver eight short five-minute talks based on a film. Each intervention will be accompanied by the screening of a sequence, which will inspire one of the eight dishes that will make up the gourmet tapas route, creating a unique sensory and intellectual experience for the audience.

Science and cinema share a remarkably intimate relationship—both physical and chemical. Gastronomy and cinema do as well. So why not bring them all together in a single event?

What:
Eight five-minute talks about the world of the future.
One film for each talk.
One scene from each film.
One dish inspired by each film and each talk.
Eight scientists and eight chefs.

The topics, the speakers, and the films:

Oceans and climate change: Ángel Miquel Amores – Beasts of the Southern Wild (Benh Zeitlin, 2012).
Urbanism, the city of the future: Jesús M. González – The Truman Show (Peter Weir, 1998).
Climate change and plants not adapted to the future: Jaume Flexas – Interstellar (Christopher Nolan, 2014).
Antibiotic resistance: Antonio Domenech – Contagion (Steven Soderbergh, 2011).
Artificial Intelligence: Joanna Blahopoulou and Sílvia Ortiz Bonnin – Her (Spike Jonze, 2013).
Sensations and emotions: José Antonio Mingorance – Blade Runner (Ridley Scott, 1982).
Marine biodiversity: Maria Capa – Avatar: The Way of Water (James Cameron, 2022).
Cell therapy research: Marta Vilà – The Fifth Element (Luc Besson, 1997).

Gastronomy, creativity and culinary adventures:

Ahlam Barhi (Yumee), Morocco and Japan in a single bite
Ariadna Salvador (Ninumá), colorful imagination turned into cuisine
Borja Triñanes (El Terreno Barrio Hotel), restless mixologist and chef
David Moreno (Can Simoneta), exquisite Mexiterranean cuisine in its purest form
Edgar Rodríguez (Aromata), driven by natural passion
José María Borrás (Aquiara), obsessed with cooking excellent Menorca cuisine
Juan Pinel (L’Àtic), in search of the pure product
Irene Martínez (Nus), a calm, restless and unpretentious perspective
Jhonatan Maldonado, origin and perfection on the plate