0:00:02 > 0:00:03Let's find out what our task is.
0:00:08 > 0:00:14Can we make St Paul's Cathedral from fluorescent jelly and then eat it?
0:00:35 > 0:00:37The Gastronuts joining me on this artistic quest are:
0:00:47 > 0:00:50I don't think food can be a work of art because
0:00:50 > 0:00:52your parents tell you not to play with your food.
0:00:52 > 0:00:56If I were to make a house out of jelly, I'd use strawberry jelly,
0:00:56 > 0:00:59it's the colour of bricks and it's my favourite flavour.
0:00:59 > 0:01:01Coming up on today's show:
0:01:01 > 0:01:05The Gastronuts build a fantasy food photo.
0:01:05 > 0:01:08I think we need to come up with a name for this place.
0:01:08 > 0:01:10- How about Gastroland?- ALL:- Yeah.
0:01:10 > 0:01:13We put on a performance with a vegetable medley.
0:01:13 > 0:01:18I discover what a llama is doing in a supermarket
0:01:18 > 0:01:21and we try to make an edible St Paul's Cathedral
0:01:21 > 0:01:25- that glows in the dark.- ALL: Wow!
0:01:26 > 0:01:29So do you reckon we can make art out of food?
0:01:29 > 0:01:31I've made a tree out of chips.
0:01:31 > 0:01:36- That's cool.- I've tried to make a face out of bread.- Did it work?
0:01:36 > 0:01:40- Er, no.- I saw a picture of the Mona Lisa made out of toast.
0:01:40 > 0:01:42What did you think about it?
0:01:42 > 0:01:45It was clever the way they'd made the lines out of the burned bits.
0:01:45 > 0:01:47- Why do you think you do it? - To be creative
0:01:47 > 0:01:50and maybe you haven't got anything else to do.
0:01:50 > 0:01:53It's a bit weird and fun.
0:01:53 > 0:01:55Can we can discover things about food
0:01:55 > 0:01:58by making it into something different?
0:01:58 > 0:02:00I like transforming foods into stuff.
0:02:00 > 0:02:04Does what food looks like influence how much you enjoy it?
0:02:04 > 0:02:07Yeah, because food that looks quite bad
0:02:07 > 0:02:08tastes the best.
0:02:08 > 0:02:11- Food that looks bad tastes the best?- Like curry.
0:02:11 > 0:02:16- Who likes chocolate?- ALL: Me. - Who likes making a mess?- ALL: Me.
0:02:16 > 0:02:19- Who likes making a noise?- ALL: Me! - Come on then, let's go.
0:02:25 > 0:02:28So, Gastronuts, Prudence. Prudence, Gastronuts.
0:02:28 > 0:02:30Hello, Gastronuts.
0:02:30 > 0:02:32- GASTRONUTS: Hello. - Tell us what you do.
0:02:32 > 0:02:35I'm a chocolate artist. I make everything out of food.
0:02:35 > 0:02:37You can actually eat my work.
0:02:37 > 0:02:40I make life-size chocolate sofas,
0:02:40 > 0:02:44huge life-size chocolate rooms with solid chocolate fireplaces,
0:02:44 > 0:02:46with lick-able wallpaper. Does that sound good?
0:02:46 > 0:02:49- Yeah.- You can eat it all, that's the idea.
0:02:49 > 0:02:52OK. So that is the Mona Lisa.
0:02:52 > 0:02:56The question is, Prudence, can you make the Mona Lisa out of chocolate?
0:02:56 > 0:03:00I think we can do a good job. I need your help, though, to help me do it.
0:03:00 > 0:03:02- Are you up for this?- ALL: Yeah.
0:03:02 > 0:03:06First of all, we need an outline of Mona.
0:03:06 > 0:03:08It's like painting with numbers,
0:03:08 > 0:03:09but we're painting with food.
0:03:09 > 0:03:11This is our paint pallet.
0:03:13 > 0:03:16We're going to follow Prudence's example and make fine art
0:03:16 > 0:03:19out of fine chocolates, sweets and crisps.
0:03:19 > 0:03:22It's like Willy Wonka's chocolate factory.
0:03:22 > 0:03:23But this isn't just a laugh.
0:03:23 > 0:03:27Prudence sells some of her creations for thousands of pounds.
0:03:27 > 0:03:30And we need to work out what colours can make up,
0:03:30 > 0:03:34her dress and her hair, so, here, we can make the sky.
0:03:34 > 0:03:38It's quite a light colour, so these twists might be good for that.
0:03:38 > 0:03:41Marshmallows would be good. Some almonds.
0:03:41 > 0:03:43In these bowls here we have melted white chocolate
0:03:43 > 0:03:47and dark chocolate and this will be our edible glue.
0:03:47 > 0:03:49This must be the best art class ever.
0:03:49 > 0:03:52Instead of glue we're using melted chocolate
0:03:52 > 0:03:54and instead of dried pasta,
0:03:54 > 0:03:57we're using crisps, marshmallows and sweets.
0:03:57 > 0:04:00Have you ever decided to start eating your work halfway through?
0:04:00 > 0:04:03Sometimes, I'll be honest with you, yeah.
0:04:03 > 0:04:05A lot of the materials are tasty.
0:04:07 > 0:04:09What other things have you made in the past?
0:04:09 > 0:04:10All sorts of things.
0:04:10 > 0:04:13Replicas of people made out of solid chocolate,
0:04:13 > 0:04:14so you can rip an arm off.
0:04:14 > 0:04:16- It's like cannibalism. - It is a bit.
0:04:16 > 0:04:18You could eat your own head.
0:04:18 > 0:04:20That's the more scary side of things.
0:04:20 > 0:04:23I know this is fun, but why do you do it?
0:04:23 > 0:04:27I want people to be able to experience art by touch and tasting
0:04:27 > 0:04:29and ultimately digesting it,
0:04:29 > 0:04:31it's about looking at food in a different way.
0:04:31 > 0:04:34Art would definitely look different
0:04:34 > 0:04:36if we had to digest it and then poo it out.
0:04:36 > 0:04:39Different, though maybe not better.
0:04:39 > 0:04:40OK, we need to do her face.
0:04:46 > 0:04:48If you don't like what you've made,
0:04:48 > 0:04:51you can just eat it so there's no waste.
0:04:52 > 0:04:54There are perks to creating edible art,
0:04:54 > 0:04:57such as eating your materials.
0:05:00 > 0:05:05- I think this is the last bit. - The last green jelly bean.
0:05:05 > 0:05:08- I think we're done.- Yeah. - Brilliant. Well done, guys.
0:05:08 > 0:05:11Do you think you've made a pretty good
0:05:11 > 0:05:14- semblance of the picture? - Not really.
0:05:14 > 0:05:18I think it's really good, but only because it's made of sweets.
0:05:18 > 0:05:21- It looks nothing like Mona Lisa. - You're not supposed to say that!
0:05:21 > 0:05:23Yeah, but where's her hand?
0:05:23 > 0:05:26Her hand got buried under a mound of coconut.
0:05:26 > 0:05:28I like it because it's made out of sweets.
0:05:28 > 0:05:32There's one thing that's never been asked in any art history course
0:05:32 > 0:05:33of any art before -
0:05:33 > 0:05:36what does the Mona Lisa taste like? Dig in.
0:05:40 > 0:05:43It feels good. You don't, like, paint a picture
0:05:43 > 0:05:45and the teacher shouts "We're going to eat it."
0:05:45 > 0:05:48I feel a bit naughty.
0:05:48 > 0:05:52I think I could keep a Mona Lisa without eating it,
0:05:52 > 0:05:59but I don't think it would last very long with my mum around!
0:05:59 > 0:06:01I never thought I would be able to say this,
0:06:01 > 0:06:04but I know what the Mona Lisa's hair tastes like.
0:06:04 > 0:06:06It feels silly to begin with,
0:06:06 > 0:06:08but after a while you look at food differently.
0:06:08 > 0:06:11You explore the textures, colours and shapes
0:06:11 > 0:06:13in a way that you never did before,
0:06:13 > 0:06:14so I don't know what it means yet,
0:06:14 > 0:06:18but there's something really important in making art out of food.
0:06:21 > 0:06:25Have you had breakfast and turned it into a face using two eggs,
0:06:25 > 0:06:29- a sausage for the mouth and a tomato for the nose?- ALL: Yeah.
0:06:29 > 0:06:32Quite cool, isn't it? I'm going to introduce you to a guy
0:06:32 > 0:06:35who uses that idea, but takes it to extremes.
0:06:35 > 0:06:37OK, follow me.
0:06:37 > 0:06:41- Gastronuts, Carl. Carl, Gastronuts. - Hello, Gastronuts, nice to meet you.
0:06:41 > 0:06:44Meet Carl Warner, a man who creates food photos that
0:06:44 > 0:06:48don't just look good enough to eat, they look good enough to live in.
0:06:48 > 0:06:51Take a look at this beautiful photograph.
0:06:51 > 0:06:53Now, take a closer look.
0:06:53 > 0:06:56Carl's created a whole new series of worlds,
0:06:56 > 0:07:02using fish as waves, marrows as boats and crab shells as rocks.
0:07:02 > 0:07:07He also creates fields out of courgettes, corn and asparagus,
0:07:07 > 0:07:09buildings from carrots and cheese,
0:07:09 > 0:07:12and even balloons from apples and strawberries.
0:07:12 > 0:07:16Now, it's our turn to create a landscape,
0:07:16 > 0:07:20but how can we ever live up to his high standards?
0:07:21 > 0:07:23We're going to make a broccoli forest,
0:07:23 > 0:07:25similar to this because we know that
0:07:25 > 0:07:27broccoli looks like trees and it's very easy.
0:07:27 > 0:07:29We're going to have a little farmhouse
0:07:29 > 0:07:32and we're going to make that out of Stilton cheese.
0:07:32 > 0:07:35We're going to put a little wishing well,
0:07:35 > 0:07:39and inside the wishing well we're going to put some dip.
0:07:39 > 0:07:42When we've taken the picture, we'll get some bits of broccoli
0:07:42 > 0:07:46- and we can dunk them in the dip and eat it.- Wish while we eat it.
0:07:46 > 0:07:49We can wish for a really nice picture at the end of it all.
0:07:49 > 0:07:50GASTRONUTS: Yeah!
0:07:50 > 0:07:52The foodscape starts off
0:07:52 > 0:07:56with just a few polystyrene blocks stuck to a board.
0:07:56 > 0:07:57If you two guys want to get on top
0:07:57 > 0:08:01and we're going to start handing you some curly kale.
0:08:01 > 0:08:05We're using kale, a type of frilly cabbage, to provide the bushes.
0:08:05 > 0:08:09The hardest thing is to try and make it look like a realistic scene.
0:08:13 > 0:08:17There's two massive children in the midst of this vast mountain range.
0:08:17 > 0:08:20Ah, yes, they're not actually supposed to be part of it.
0:08:20 > 0:08:22You look at food in a different way.
0:08:22 > 0:08:25I look at food all the time and think,
0:08:25 > 0:08:29"I don't see food, I just see trees and kind of rocks."
0:08:29 > 0:08:31You must go to the grocers and go,
0:08:31 > 0:08:34- "Oh, yes, I can see something different."- Yeah.
0:08:38 > 0:08:40Do you think when you make art out of food
0:08:40 > 0:08:42that you eat things in a different way?
0:08:42 > 0:08:45Sometimes we eat our food really fast, you know,
0:08:45 > 0:08:48and I think it's nice to stop and look at it and to smell it
0:08:48 > 0:08:50and to look at its texture, because you know,
0:08:50 > 0:08:53food can be enjoyed in other ways, not just by tasting it.
0:08:53 > 0:08:56Do you want to look through the camera?
0:08:56 > 0:08:57- It looks good.- It's cool.
0:08:57 > 0:09:01I'm going to give you all some broccoli
0:09:01 > 0:09:04and you're going to put some broccoli trees in it now.
0:09:06 > 0:09:08Lovely. Just go up the hill a little bit.
0:09:08 > 0:09:13Further into the middle. That's good. Yes, that's the perfect place.
0:09:13 > 0:09:18To my extreme surprise, the food landscape is starting to take shape.
0:09:18 > 0:09:21Especially, now Dane's added a path made from crushed peanuts.
0:09:21 > 0:09:25I've been working on the farmhouse and the wishing well.
0:09:25 > 0:09:28These have to be detailed, especially the wishing well.
0:09:28 > 0:09:31It's right up close the camera. So this is what I've been working on.
0:09:31 > 0:09:34- Can you see what it's made from? - That's cool.
0:09:34 > 0:09:36There's crackers on the roof.
0:09:36 > 0:09:38You guys can help me with the house
0:09:38 > 0:09:41which is made from a great big lump of cheese. Look at that.
0:09:41 > 0:09:43Which cracker would make a good roof?
0:09:43 > 0:09:45Which would you prefer? You like that one?
0:09:45 > 0:09:47That's a good choice.
0:09:47 > 0:09:50I've used another type of cracker on this roof,
0:09:50 > 0:09:53so this is like a different cracker, so it's using more variety.
0:09:53 > 0:09:55It looks nicer, it's more yummier.
0:09:58 > 0:10:00Here is Carl's original drawing
0:10:00 > 0:10:02on it, he's got two chimneys.
0:10:02 > 0:10:03That's it, on the top.
0:10:03 > 0:10:06I have to cut a piece out, that's it.
0:10:06 > 0:10:08So, like Carl's drawing, one at each end.
0:10:08 > 0:10:10Doing the house, Carl. Getting on with it.
0:10:10 > 0:10:13- The girls have been helping. - A Stilton house. Smelly?
0:10:13 > 0:10:15- Very smelly.- Bit mouldy?
0:10:15 > 0:10:18- Well, yes.- Mouldy old house. - That's what we like about it.
0:10:18 > 0:10:20You wouldn't live in it, would you?
0:10:20 > 0:10:22Do you know what? I would.
0:10:22 > 0:10:24I would live in a house of cheese.
0:10:24 > 0:10:26Here's one for the Gastronuts.
0:10:26 > 0:10:30The wishing well takes centre stage in the spotlight.
0:10:30 > 0:10:32- How's it looking? - It looks good.
0:10:32 > 0:10:34See how nice it is cos it's catching the sunlight?
0:10:34 > 0:10:36There isn't any sun.
0:10:36 > 0:10:40The sun is behind you. That light is pretending to be the sun.
0:10:40 > 0:10:43Have you ever done it outside and used actual sunlight?
0:10:43 > 0:10:45No, because the sun moves in the sky,
0:10:45 > 0:10:48whereas here I can have the sun staying in the same place all day.
0:10:48 > 0:10:51- So I can freeze time. - It's not actually about reality.
0:10:51 > 0:10:53It's about illusion, isn't it?
0:10:53 > 0:10:55I call it a pleasant deception.
0:10:55 > 0:10:59You are fooled into thinking it's one scene and then see it's another.
0:10:59 > 0:11:02The magic of all of that is really getting inside this world.
0:11:02 > 0:11:06Once I look through the camera, I imagine this world goes off
0:11:06 > 0:11:08and there are rivers and mountains in the distance.
0:11:08 > 0:11:10So, in my head, I really enjoy
0:11:10 > 0:11:13getting into the sense of place, you know?
0:11:13 > 0:11:16I really see this as somewhere that exists,
0:11:16 > 0:11:18even though it's here in the studio.
0:11:20 > 0:11:24Somewhere that's been invaded by humongous water sprayers.
0:11:24 > 0:11:26They're just to keep the vegetables fresh.
0:11:27 > 0:11:30OK. I need it to be, as within the drawing,
0:11:30 > 0:11:33it probably needs to be about here.
0:11:33 > 0:11:37OK. Needs to go further into shot, down towards the valley a bit more.
0:11:37 > 0:11:40Now, rotate it anticlockwise.
0:11:40 > 0:11:42About there is good. Wonderful.
0:11:42 > 0:11:47So has that made any of you think differently about food?
0:11:47 > 0:11:49- No.- No.- No. 'That'll teach me to ask.'
0:11:49 > 0:11:52That tree is blocking the sun a bit.
0:11:52 > 0:11:56I've never noticed how extraordinary the texture of food is,
0:11:56 > 0:11:58how the colours are so different.
0:11:58 > 0:12:00It depends if you like cheese or not.
0:12:00 > 0:12:03I don't like cheese, but I still think it looks good.
0:12:03 > 0:12:06- What do you think is the coolest food here?- The kale.
0:12:06 > 0:12:08Probably the cheese house.
0:12:08 > 0:12:10Yeah, I think the cheese house too,
0:12:10 > 0:12:14because it's really, I'd never think of making a house out of cheese.
0:12:14 > 0:12:16It's just a really absurd idea.
0:12:16 > 0:12:19I think the mould on it makes it look like ivy.
0:12:19 > 0:12:24It's probably easy to carve because it's so soft and sticky,
0:12:24 > 0:12:26so you can put things on it.
0:12:26 > 0:12:29I'm really happy with it. I think you've done a brilliant job.
0:12:29 > 0:12:33I can see the trees. They kind of look a little bit bigger
0:12:33 > 0:12:36than the house, which I think is cool.
0:12:36 > 0:12:40And I can see the wishing well, I like the wishing well the most.
0:12:40 > 0:12:43Oh wow! That's really cool.
0:12:43 > 0:12:45Well, actually, when I think about it,
0:12:45 > 0:12:48the path is actually really well done.
0:12:48 > 0:12:51And the pathway helps to lead you into the picture.
0:12:51 > 0:12:54It takes your eye through the picture.
0:12:54 > 0:12:57The baskets are clever, and the little onion.
0:12:57 > 0:13:00- The baskets are nice. - That looks really cool.
0:13:00 > 0:13:04I like how the broccoli is made to look like trees
0:13:04 > 0:13:06and how it's bigger than the house.
0:13:06 > 0:13:08Makes it look a bit more realistic.
0:13:08 > 0:13:11I think we need to come up with a name for this place.
0:13:11 > 0:13:14This is like a whole new world.
0:13:14 > 0:13:17The wonderful village of weirdness or something.
0:13:17 > 0:13:20- What about Stilton shire?- Foodtopia.
0:13:20 > 0:13:23- How about Gastroland? - GASTRONUTS: Yeah.
0:13:23 > 0:13:27With the sunlight and chimney smoke added by computer, the final image
0:13:27 > 0:13:32is a breathtaking masterpiece the Gastronuts should be truly proud of.
0:13:32 > 0:13:35And no fantasy foodscape would be complete
0:13:35 > 0:13:37without having a go at eating it.
0:13:37 > 0:13:41- Carl, thank you very very much. - My pleasure. Wasn't it good fun?
0:13:41 > 0:13:43- GASTRONUTS: Yeah. - This is wild stuff.
0:13:43 > 0:13:46When you start creating illusions with food,
0:13:46 > 0:13:48you have to look at it in a whole new light
0:13:48 > 0:13:51to discover things that you never knew were there before.
0:13:53 > 0:13:56So far, the Gastronuts haven't moaned about eating Lisa.
0:13:56 > 0:14:00It's like being in Willy Wonka's chocolate factory.
0:14:01 > 0:14:05And they've processed some food into a curly kale kingdom.
0:14:05 > 0:14:09Later on, we gobble on some glowing wobble.
0:14:10 > 0:14:12I pulled off the top of St Paul's Cathedral.
0:14:12 > 0:14:14But first...
0:14:14 > 0:14:17I want to find out why artists are so fascinated by food
0:14:17 > 0:14:19and when did their fascination begin,
0:14:19 > 0:14:21so what better place to come to
0:14:21 > 0:14:24than an exhibition devoted entirely to food and art?
0:14:24 > 0:14:29Someone who can inspire and guide me through the fine art and food world
0:14:29 > 0:14:31is curator, Cynthia Morrison-Bell,
0:14:31 > 0:14:34who must be an expert on both because she's French.
0:14:34 > 0:14:36Come, Stefan. Come and see this.
0:14:36 > 0:14:40The first work I wanted to show you was this Salami Rain
0:14:40 > 0:14:43by Lia Anna Hennig, a young German artist.
0:14:43 > 0:14:45The Storm of Ham.
0:14:45 > 0:14:48- Salamis of all different shapes and sizes.- That is so cool.
0:14:48 > 0:14:49For me, this is heaven.
0:14:49 > 0:14:53The idea of being drowned in a rain of salami is fantastic.
0:14:53 > 0:14:54It's how I want to go.
0:14:54 > 0:14:57So does she mean anything serious with this
0:14:57 > 0:14:59or is it just a striking idea,
0:14:59 > 0:15:03a warping reality by throwing food at a kind of normal idea like rain?
0:15:03 > 0:15:07I think it's more that rain makes her think of salamis.
0:15:07 > 0:15:10She grew up in Italy, so I think she saw a lot of salamis
0:15:10 > 0:15:12- when she grew up. - I've got a theory here.
0:15:12 > 0:15:16- Maybe artists are just really, really greedy.- They are.
0:15:16 > 0:15:20Now, Stefan, for something completely different. Take a look at this.
0:15:20 > 0:15:24So, this is a work by Mona Hatoum called The Grater Divide,
0:15:24 > 0:15:26and guess what it is.
0:15:26 > 0:15:28- It's a massive cheese grater.- Yes.
0:15:28 > 0:15:30It looks spectacular, but why has she done this?
0:15:30 > 0:15:32Why has she blown the grater up?
0:15:32 > 0:15:37Mona Hatoum likes looking at the familiar objects that surround
0:15:37 > 0:15:40you in the home and make them look a bit strange.
0:15:40 > 0:15:43- And a little bit scary, a well. - And scary.
0:15:43 > 0:15:44If I was a piece of cheese,
0:15:44 > 0:15:47I'd be looking at that cheese grater and going, "No!"
0:15:47 > 0:15:50I'm very glad you're not a piece of cheese.
0:15:51 > 0:15:55I am sure you've never seen a llama in supermarket, have you?
0:15:55 > 0:15:56It's a new one on me.
0:15:56 > 0:16:00The artist put this llama in a supermarket in Ecuador.
0:16:00 > 0:16:05And this is a very, very beautiful and very funny work, really,
0:16:05 > 0:16:08looking at this llama, looking at all the foodstuffs
0:16:08 > 0:16:12that are in our supermarkets and really questioning
0:16:12 > 0:16:16what is the foodstuff that we surround ourselves with today?
0:16:16 > 0:16:19Do you think the llama is us sitting in a supermarket
0:16:19 > 0:16:22not knowing what any of these things are for and thinking,
0:16:22 > 0:16:23"Do I need all this stuff?"?
0:16:23 > 0:16:27That's exactly how I feel about this work.
0:16:27 > 0:16:30The next time you're overcome by choice in the supermarket,
0:16:30 > 0:16:35remember, even animals can feel confused, so don't be a-LLAMA-ed.
0:16:35 > 0:16:38Let me show you Helen Chadwick's chocolate fountain.
0:16:38 > 0:16:40Wow! Is that real chocolate in there?
0:16:40 > 0:16:45It's not just real chocolate, it's 800-kilos of real chocolate.
0:16:45 > 0:16:47Am I allowed to scoop out a couple of handfuls?
0:16:47 > 0:16:50Absolutely not. This is art.
0:16:50 > 0:16:53You're torturing people by putting it in here.
0:16:53 > 0:16:55You could eat it. It is real chocolate.
0:16:55 > 0:16:59It's perfectly edible. There's nothing in it that would harm you,
0:16:59 > 0:17:02but I'm just saying that you can't.
0:17:02 > 0:17:04The first thing that hits you in the gallery
0:17:04 > 0:17:08is this sickly smell of chocolate, and it's a bit like torture.
0:17:08 > 0:17:11It's the desperation to want to eat something,
0:17:11 > 0:17:13but not being allowed to because it's art.
0:17:13 > 0:17:15Is that part of what's important?
0:17:15 > 0:17:17That's exactly it.
0:17:17 > 0:17:21It's the seduction and repulsion, those two contrary emotions
0:17:21 > 0:17:23that you might feel in front of chocolate,
0:17:23 > 0:17:25especially if you eat too much of it.
0:17:25 > 0:17:27This is all amazing stuff.
0:17:27 > 0:17:31Artists look at the world differently from everyone else.
0:17:31 > 0:17:34They look at the things like food and the tools that we make it,
0:17:34 > 0:17:36and they see that it's very beautiful
0:17:36 > 0:17:39and it's got lots of stories and meaning behind it.
0:17:49 > 0:17:52How can we make food that glows in the dark? Let me show you.
0:17:52 > 0:17:54It's easy, actually.
0:17:54 > 0:18:00All of those foods - peas, sweetcorn, even Marmite...
0:18:02 > 0:18:05There's a nice letter G.
0:18:05 > 0:18:11And tonic water will all glow in the dark.
0:18:11 > 0:18:14What we'll do, is we'll turn the lights out and shine
0:18:14 > 0:18:19a very bright ultraviolet light at them, and you can see the peas,
0:18:19 > 0:18:25the corn, the Marmite
0:18:25 > 0:18:28and the tonic water all glow.
0:18:28 > 0:18:31Why does this happen?
0:18:31 > 0:18:35Well, the tonic water contains a molecule called quinine,
0:18:35 > 0:18:38and it absorbs the invisible ultraviolet light
0:18:38 > 0:18:40and then releases it again as blue.
0:18:40 > 0:18:42It's a process we call fluorescence,
0:18:42 > 0:18:45and that's where the glow in the dark comes from.
0:18:45 > 0:18:51And there are other molecules in the corn and in the peas which do
0:18:51 > 0:18:54something very, very similar. Lights on, please.
0:18:54 > 0:18:57And I even got a Chinese restaurant
0:18:57 > 0:19:00to include quinine in one of their recipes.
0:19:00 > 0:19:02And look! Can we have the lights out?
0:19:03 > 0:19:06Glow-in-the-dark noodles.
0:19:06 > 0:19:08How cool is that?
0:19:12 > 0:19:15It's not just artists that are inspired by food,
0:19:15 > 0:19:17there's also musicians.
0:19:17 > 0:19:21Amazingly, there's a hugely popular professional orchestra in Austria
0:19:21 > 0:19:24that plays all of its music entirely on vegetables.
0:19:24 > 0:19:27Well, I thought we'd take them as inspiration
0:19:27 > 0:19:30and create our own slightly smaller Gastroband.
0:19:30 > 0:19:33First of all, I want you to turn around and face the window.
0:19:33 > 0:19:35OK?
0:19:35 > 0:19:39I'm going to make some beautiful music using a special instrument,
0:19:39 > 0:19:43and I want you to guess what instrument it is that I'm playing.
0:19:43 > 0:19:46MUSIC PLAYS
0:19:54 > 0:19:57You're strangling a budgie.
0:19:59 > 0:20:01- A kazoo.- It's not a kazoo. Guess again.
0:20:06 > 0:20:10- Is it even an instrument? - It's so a musical instrument.
0:20:10 > 0:20:11- Saxophone.- Oh, you're so close.
0:20:11 > 0:20:16Turn around! It's a massive radish.
0:20:16 > 0:20:19And I bored a hole all the way down here
0:20:19 > 0:20:22and put a little reed in the top, and with that...
0:20:24 > 0:20:26..you can make beautiful music.
0:20:26 > 0:20:28So what I wondered,
0:20:28 > 0:20:33can we make a musical orchestra just using vegetables?
0:20:33 > 0:20:36Yeah! They did it with whoopee cushions for Comic Relief.
0:20:36 > 0:20:39I'd say this is much cooler than that.
0:20:39 > 0:20:41- Are you willing to try this? - GASTRONUTS: Yeah.
0:20:41 > 0:20:44If you want to make vegetable instruments,
0:20:44 > 0:20:46you will need vegetables.
0:20:46 > 0:20:49Hard vegetables like butternut squash
0:20:49 > 0:20:51are best for wind instruments.
0:20:51 > 0:20:53A saw to cut off the end.
0:20:54 > 0:20:56A spoon, used for scooping out the pulp.
0:20:56 > 0:21:01A drill. Use this to make a hole all the way through the instrument.
0:21:01 > 0:21:04Be careful on soft food, you could end up with soup.
0:21:04 > 0:21:09Get someone who's used to handling tools to do these bits for you,
0:21:09 > 0:21:12and don't ask your dad to do it if you think he might hurt himself.
0:21:12 > 0:21:17A reed - cut down a straw and poke it through a small hole at the end.
0:21:17 > 0:21:20And then you're ready to go and blow.
0:21:20 > 0:21:24Making vegetable instruments can be a bit hit and miss,
0:21:24 > 0:21:26but with some practise,
0:21:26 > 0:21:30you'll find the strangest things can make the sweetest music.
0:21:30 > 0:21:33William's hollowed out a pumpkin to make a drum,
0:21:33 > 0:21:36and carrots can be used to make the perfect drumsticks.
0:21:36 > 0:21:40Dane has gone for an aubergine, which make cool castanets,
0:21:40 > 0:21:43and coconuts can make a really good shaky, noisy thing.
0:21:43 > 0:21:46Now, time for our world debut.
0:21:49 > 0:21:52Do you have your instruments? Yep.
0:21:52 > 0:21:55We're going to attempt to play an original composition. Ready?
0:21:57 > 0:22:00MUSIC BEGINS
0:22:15 > 0:22:18If playing instruments made from food takes off,
0:22:18 > 0:22:21then expect to be listening in future to people like
0:22:21 > 0:22:27Take Fat, Justin Timbercake, the Pussycat Dolly Mixtures,
0:22:27 > 0:22:30Katy Jelly and, of course, Madonna Kebab.
0:22:32 > 0:22:36So, Gastronuts, I want to introduce you to two very strange people.
0:22:36 > 0:22:37This is Harry and Sam.
0:22:37 > 0:22:40- Hello, Gastronuts.- Hi, Gastronuts.
0:22:40 > 0:22:43These guys have a very, very odd job. Can you tell us what you do?
0:22:43 > 0:22:48- We make jelly in the shape of buildings.- Why do you do that?
0:22:48 > 0:22:51Because then you can take your favourite building and eat it.
0:22:51 > 0:22:55- Could we could make St Paul's Cathedral?- GATRONUTS: Yes.
0:22:56 > 0:22:59Where do you buy a mould like that for St Paul's Cathedral?
0:22:59 > 0:23:01Well, you can't, so we made them.
0:23:01 > 0:23:03And it all starts off in the computer,
0:23:03 > 0:23:06and you draw St Paul's in 3-D, and then
0:23:06 > 0:23:09you can get a special machine which prints it out like that,
0:23:09 > 0:23:13and then we can use that to make a jelly mould.
0:23:13 > 0:23:17- I think that's going to be really cool.- Very, very easy to do.
0:23:17 > 0:23:19You just need two ingredients.
0:23:19 > 0:23:23One is a gelling agent, the other is the liquid, which we have here.
0:23:23 > 0:23:26When you combine them and heat it all up and melt it down,
0:23:26 > 0:23:29refrigerate it, then you get jelly.
0:23:29 > 0:23:33OK, can two of you open up all these bottles and measure out
0:23:33 > 0:23:36a litre and a half in this measuring jug?
0:23:38 > 0:23:40It's bubbly.
0:23:40 > 0:23:43When we make the jelly, you'll be able to taste those bubbles.
0:23:43 > 0:23:46- Will it be fizzy jelly? - It is.
0:23:46 > 0:23:48What flavour will it be?
0:23:48 > 0:23:51This particular one is made with tonic water,
0:23:51 > 0:23:54but you can make jellies in any flavour at all.
0:23:54 > 0:23:57We've made it with a huge variety of things,
0:23:57 > 0:24:00from fresh strawberries and elderflowers
0:24:00 > 0:24:03to more disgusting ones like the entire Christmas dinner in a jelly.
0:24:03 > 0:24:05One layer was even Brussels sprouts.
0:24:05 > 0:24:08I don't like Brussels sprouts.
0:24:08 > 0:24:10Next, we need to chop up all the gelatine,
0:24:10 > 0:24:14which holds this liquid together into a nice wobbly jelly.
0:24:14 > 0:24:17- Isn't it something out of a cow? - Spot-on.
0:24:17 > 0:24:20It's all the really grizzly bits from animals,
0:24:20 > 0:24:24things like cow's hooves, pig skins
0:24:24 > 0:24:27- and all the nasty bits. - Have you eaten jelly before?
0:24:27 > 0:24:30Yeah. I didn't know it was made out of pig skin.
0:24:30 > 0:24:32Why did you become jelly makers?
0:24:32 > 0:24:36It's been something we've always wanted to do, and now we
0:24:36 > 0:24:39get a chance to show people just how brilliant jelly is.
0:24:39 > 0:24:43You pour just enough of this to come to the top of where the leaves are.
0:24:43 > 0:24:47- That's perfect.- By heating up the gelatine and tonic water,
0:24:47 > 0:24:51they combine together, and once cooled they're ready for pouring.
0:24:51 > 0:24:55And you can see it will be a nice fizzy jelly because all those
0:24:55 > 0:24:57bubbles are going to set into the mixture.
0:24:57 > 0:25:01Just like jelly at home, once poured it needs to set.
0:25:01 > 0:25:05Luckily, we've had one in the fridge already doing just that.
0:25:05 > 0:25:09Oh! That's so weird!
0:25:09 > 0:25:11It's all squidgy.
0:25:11 > 0:25:12It feels a bit harder than jelly.
0:25:12 > 0:25:14OK, so now we need to unmould it.
0:25:18 > 0:25:21Give it a good wobble. That's OK.
0:25:21 > 0:25:22Oh, wow.
0:25:22 > 0:25:24- Wow!- Give it a wobble.
0:25:26 > 0:25:29It's gone all floppy!
0:25:29 > 0:25:34OK, Gastronuts, it's time to find out if it really is luminous.
0:25:34 > 0:25:41So, after all that effort, will our jelly of St Paul's really glow?
0:25:41 > 0:25:43Sam, are you sure this is going to work?
0:25:43 > 0:25:46Well, I'll just put the UV light on and see if it does.
0:25:50 > 0:25:52GASTRONUTS: Wow!
0:25:52 > 0:25:54Cool.
0:25:54 > 0:25:57That is amazing. Wow. It's so bright, as well.
0:25:57 > 0:25:59It's more luminous than I thought.
0:25:59 > 0:26:02You can see the detail more.
0:26:02 > 0:26:05When it's glowing like that you can see more detail.
0:26:09 > 0:26:11- What's that?- St Paul's Cathedral.
0:26:11 > 0:26:13St Paul's Cathedral!
0:26:13 > 0:26:17So the question was, can we make St Paul's Cathedral
0:26:17 > 0:26:19out of fluorescent jelly? Have we done it?
0:26:19 > 0:26:22- GASTRONUTS: Yeah! - But what was the other question?
0:26:22 > 0:26:23GASTRONUTS: Can we eat it?
0:26:23 > 0:26:27Well, can we? Yeah! Get in there!
0:26:30 > 0:26:31It tastes like lemonade.
0:26:32 > 0:26:36I pulled off the top of the St Paul's Cathedral.
0:26:36 > 0:26:40I think Carl Warner's work has changed the way I look at food.
0:26:40 > 0:26:43Instead of looking at it just as food, I think of it as a work of art.
0:26:45 > 0:26:49The best thing about being on Gastronuts was making a Mona Lisa,
0:26:49 > 0:26:52cos I liked eating it afterwards.
0:26:54 > 0:26:57I like the way that Carl made the house out of cheese,
0:26:57 > 0:27:01because I never thought you could do that with food.
0:27:03 > 0:27:05Gastronuts is taste-tastic!
0:27:07 > 0:27:08That's just wild.
0:27:08 > 0:27:12Grown-ups say you shouldn't do it, but when you play with your food,
0:27:12 > 0:27:15when you make art out of it, you give it a whole new dimension.
0:27:15 > 0:27:18You make food fun, and it's like you're sprinkling
0:27:18 > 0:27:21a special ingredient over everything,
0:27:21 > 0:27:22and that ingredient is magic.
0:27:29 > 0:27:31Subtitling by Red Bee Media Ltd
0:27:31 > 0:27:36E-mail subtitling@redbeemedia.com