Eyal Shani: I have a lot of reflection on what is happening in cuisines around the world. Two things: I look at the world and I see that global warming is affecting how we engage with resources. I suspect that in 20 years we won’t be able to grow anything in soil, because of the heat, dryness, and radiation. Natural crops will cease to be. Second, the best food was always enclosed in three-star Michelin restaurants, it was reserved for older people in suits. Over the last few years it has expanded and connected to varying situations. Food has become an experience, thus creating a whole new audience.