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On Tuesday, October 29, 2024, we held the final CIBTalks Futuro of the year at the CIB · Culinary Institute of Barcelona. In this session, we explored transhumanism and the role of artificial intelligence in redefining the boundaries of the human body. We also delved into how technological advancements can expand human senses and, in turn, transform them into new forms of artistic expression.
The core focus of the event was the long-term impact of these technological advances on gastronomy and human bodily perception.
What is a cyborg? Expanding the senses through technology
The term “cyborg” was first coined in 1960 by Manfred E. Clynes. It refers to an enhanced human capable of surviving in diverse environments. In broader definitions, a cyborg embodies the physical and metaphysical link between humanity and technology.
Manel de Aguas, a pioneer in “cyborg art,” presented a bold perspective on integrating technology with the human body. Outfitted with self-developed fins that allow him to perceive atmospheric changes as sounds within his head, Manel explained how such adaptations challenge the limits of human sensory perception. Drawing inspiration from fellow cyborgs like Neil Harbisson, who senses colors through vibrations via an antenna implanted in his skull, Manel introduced the idea of extending human perception beyond natural capabilities, creating new sensory connections with our surroundings.
Manel’s concept of “designed senses” prompts reflection on technology’s potential as artistic expression. Through the creation of senses inspired by nature, he not only aims to transform human perception but also seeks to open a dialogue on cyborg rights and the symbiosis between body and technology. His declaration—“Our bodies will eventually merge with technology”—underscored the profound impact of these integrations on our daily lives.
Understanding transhumanism
Transhumanism is an international cultural and intellectual movement focused on transforming the human condition through technology, whether at the physical, psychological, or intellectual level.
Jordi Vallverdú approached transhumanism from a philosophical perspective, analyzing how technology might reshape human nature. The discussion began with the history of human enhancements and the new forms of interaction possible through technologies, such as additional limbs or sensory augmentations. According to Jordi, these modifications raise deep ethical and social questions, particularly concerning future models of “designed humans” or genetically modified babies.
Jordi's talk also highlighted the complex relationship between technological advances and social structures. The fact that some individuals might afford biological or cognitive enhancements could create a divide between “enhanced” and “unenhanced” people, potentially leading to new social inequalities. Jordi urged the audience to consider humanity's trajectory in light of these advancements, questioning whether we are prepared to face the ethical consequences of such transformations.
El Challenge: Future of Gastronomy and the Human Body
Inspired by the talks from Manel and Jordi, CIB students participated in a creative challenge focused on the future of gastronomy from the perspective of artificial intelligence and the redefinition of the human body. Working in groups, they explored case studies and presented innovative ideas on how emerging technologies might change the way we understand and experience gastronomy. Topics included genetic modification, personalized nutrition, and the development of smart utensils—such as a spoon that monitors food intake.
The challenge encouraged a deep dive into the ethical aspects of these innovations, analyzing not only how these technologies affect the body but also the "So what?" of their real-world applications. The exercise pushed students to think critically about the convergence of technology, ethics, and food, anticipating potential benefits and obstacles that these ideas may face in the future of the culinary industry.
This edition of CIBTalks Futuro captured a forward-thinking vision of human biohacking and its potential in gastronomy, creating a unique platform to discuss essential bioethical and transhumanist topics. Through the insightful talks by Manel de Aguas and Jordi Vallverdú, it became evident that integrating technology into the human body holds the power to expand sensory perception and reshape the boundaries of identity. The challenges tackled by students also highlighted the importance of considering not only technological potential but also the ethical implications that will define the future of gastronomy and humanity.
The event left the audience with a profound reflection on the role of artificial intelligence and body-based innovations in building more conscious and ethically responsible futures.
