Petr wrote and directed the videos on Oppenheimer and Japanese swords. Emilia did the same for jet engines and lithium ion batteries.James made the videos on power laws and six degrees of separation.
Angela? - Yes. Oh, lovely to meet you. I’m Emilia . Oh, so nice to meet you. This is Gregor. Nice to meet you, thanks for having us.
He opened his stall in the Testaccio market in July 2012. What about something from Emilia Romagna?
So there's a common food language within kitchens that breaks down that language barrier. And going to Emilia -Romagna and going to pasta laboratorio, where there's machines. Pasta machines are all over Italy.
Another example. Believe what you can see. This is in Emilia Romagna which is the area around Bologna in Spain. And they have a 125 year history of worker cooperatives. And in fact 35 to 40% of their GDP comes from worker cooperatives. They also have a different model from Mondragon. Mondragon is, looks, its organization chart would like a typical corporation.
cooperatives. They also have a different model from Mondragon. Mondragon is, looks, its organization chart would like a typical corporation. But in Emilia Romagna they have a networked organization. As a matter of fact, I think it's more kinda like a, it's more, something more in tune with those who work with the Internet would-would understand because when they cooperate on big jobs they joined temporary
our best friend 'cause they create the atmosphere that we live with. There's a microorganism in the oceans called Emiliania huxleyi, EHUX to its friends, that makes blooms that you can see from space; they increase the reflectance of the earth when they do that; they fix carbon
had on California cooking, how many things get crazily mistranslated when they're brought here. And I think that things like from Emilia -Romagna and Bologna-- like tortellini, for example-- feels like one of the most tortured things in the world. What is that supposed to look like?
What is tortellini about? Tortellini in brodo is like the pinnacle of Bologna or Emilia -Romagna food. It's used as a standard of whether it's sub-par or traditional.
So it's the perfect umami with the gelatin inside. And salsa verde, as Emilia -Romagna, we serve close to the meat with acidity, the chlorophyll of the salad, so imagine these kinds of things. And the mayonnaise made with balsamic vinegar for the fries.
And we work really hard to make them new. And he took one of the famous dishes of Emilia Romagna, his region, Bollito Misto.
And when that job, that order is over, then they form different alliances to do different things. So it's interesting that the average wage in Emilia Romagna is twice the average in Italy. And they have, their standard of living is among the highest in Europe. Ok, believe what you can see.
"So, tell me about your 12-year-old performance in Annie." So Chef Carmellini has trained throughout the great restaurants of Italy and New York from Michelin two star San Dominico in Emilia -Romagna to Lespinasse to Le Cirque in New York. He spent six years at c Café Boulud winning a James Beard Award for rising star chef of the year, and was added to Food and
So what kind of metal could possibly survive these conditions? Well, we sent Veritasium producer, Emilia , to the Department of Materials Science & Metallurgical at Cambridge University to put some different metals to the test. - So this is the steel?
It was perfect timing. I was in Bologna, which is the heart of-- Emilia -Romagna in Italy is really the heart of what most Americans think of as Italian food.
And they had had that same epiphany that change the way they cook. So, what was that you encountered in these places in Bologna and Emilia -Romagna that struck a chord with you? I think that just kind of traveling the whole time that, if you-- growing up and having a completely ADD nature as a kid,
I'm Massimo Bottura. I'm an Italian chef. And I grew up in Modena-- Modena, in the middle of Emilia -Romagna, in the center of Italy. So it is where the Ferrari car, the Maserati, Lamborghini, Ducati, are made, but also Parmigiano-Reggiano,
So-- and I'm cool with that. And for this book, I actually worked with a great Transformer artist named Emiliano Santalucia.
He had no culinary training and no experience. Despite this, the restaurant, which served traditional Emilian dishes, was a great success. In 1993, Alain Ducasse visited the trattoria and invited Massimo to cook at Hotel de Paris in Monte Carlo.
Oh, I can't, I just gotta go watch this. That's insane. So, Henry, Emilia and I still had some unanswered questions like, why is the Northern Hemisphere getting more total eclipses than the southern hemisphere?
But everyone was a yes. And I mean, the list of names is just off the chart, from Paul McCartney and Emilia Clarke, Peter Kay, Stephen Fry, Dawn French. I'm so thoroughly proud of what we managed to achieve and so grateful to all those people who
Our initiatives are aimed mainly at Haiti, as you can see. Although my foundation also operated in Italy, for example, when there was the earthquake in Emilia -Romagna. And there's a third branch of intervention that's in collaboration with the MIT of Boston.
I disagree. So that was an interesting year. And then the year after that, she did a book called "The Splendid Table," by Lynne Rossetto Kasper, which was the food of Emilia -Romagna. So for a year, we went from lentils and dals to balsamic vinegar and parmigiano reggiano ad nauseum.