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Food in Star Trek … or: Why is there a kitchen on the Enterprise?

From the food dispensers in The Original Series, to the replicators in The Next Generation, to Neelix’s kitchen in Voyager, food from Earth and other cultures has always made it onto the TV sets in Star Trek. But why does Commander Riker cook Owon eggs and not just use the replicator? Why does Captain Sisko grow his own vegetables and not replicate them?

Food is an integral part of any culture, and the food in Star Trek was designed to reflect that culture. Take a culinary journey into the world of Star Trek, and let food facts, chefs from the Star Trek universe, and the series’ food stylists introduce you to the tasty side of the stars. And, of course, the question of whether Admiral Vance is right about replicated food will be answered.

Lecturer: Star Smutje
Duration: 60 min  -  The Lecture will be held in: german
Tim Beutler, passionate cook and Star Trek fan has been cooking Star Trek delicacies for some time now. Again and again he faces new ingredients and creations. Whether it's blood wine, hasparat or Sisko's gumbo, there's hardly anything he can't conjure up.

His instructions for re-cooking on Youtube have been delighting fans and convention-goers for quite some time. For the 30th FedCon, he has also come up with something special to thrill the hearts of FedCon visitors even more. What will this surprise be? Well, you'll have to make it to the workshop to send your stomachs, noses and taste buds into warp speed.

Sources & additional links for Food in Star Trek:

YouTube, Facebook

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