Science, Cooking, and Sensibility: A 1mm Dialogue: Culinary Researcher Bellissimo and Peking University Professor Maculla Discuss – Measuring Techniques and the Future of Food Culture in the Era of SDGs
Billionaire Inc. Press Release: October 28, 2025 Science, Cooking, and Sensibility: A “1mm Dialogue” by Food Researcher Bellissimo and Peking University Professor Maculla – Measuring Techniques and the Future of Food Culture in the Era of SDGs Tokyo and Beijing were connected online to hold a cultural dialogue at the crossroads of science and cuisine, “The Way of Milli.” Speakers included culinary researcher Francesco Bellissimo and Daniele Maculla, associate professor at Peking University. Billionaire Inc.
(Headquarters: Shinjuku-ku, Tokyo; President and CEO: Francesco Bellissimo) held an online international dialogue event, “The Path of Millimeters: A 1-Millimeter Dialogue Where Science and Cooking Meet,” on Sunday, October 26, 2025.
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This event featured Francesco Bellissimo, a Tokyo-based culinary expert, TV personality, actor, fashion influencer, and businessman active both domestically and internationally, and Daniele Macullia, associate professor at Peking University, physicist, and science historian. Speaking in a mix of Japanese, Italian, and English, the event explored sustainability, ethics, culture, and what it means to be “human” in a future society in the age of AI, through the act of “measuring” in science and cooking. The online conversation of the day was elevated to a visual experience of a single sliver of soba noodles and a single drop of olive oil, and the audience quietly observed the impact that this mere millimeter of distance has on taste, movement, and thought. The recent connection between the act of “measuring” and culture Recently, in the worlds of cooking and science, the act of “measuring” has been gaining attention not just as a technique, but as a way to communicate environmental considerations and cultural responsibility. This theme has also been gaining attention in the fields of education and science communication. For example, we’ve come to understand that even slight differences in the way ingredients are selected, cooked, and fermented can have a major impact on the burden on the earth and the future of food culture. According to the 2024 Statistical Yearbook of the Food and Agriculture Organization of the United Nations (FAO), food system sustainability is one of the most important challenges to global food security. In particular, it has been shown that “slight differences” in cooking processes and ingredient handling can directly lead to reduced food waste and environmental impact. Such international analysis highlights the importance of measuring food for all in solving global issues. Furthermore, a study by the Food Sustainability Institute at the Politecnico di Milano reported that increasing awareness of measuring food during processing and consumption could potentially reduce food waste by up to 30%. Small Differences Make a Big Difference However, in reality, due to the influence of globalization and mass production, efficiency takes priority in the fields of cooking and science, obscuring the finer details and responsibility. For example, while technologies that shorten fermentation times and machines that automate cooking are convenient, they can also lead to a loss of connection with ingredients and cultural depth. The World Bank’s report, “Recipe for a Livable Planet,” emphasizes that these small, everyday choices are the first step in a “cultural revolution” toward achieving a climate-neutral society. In this way, the act of measuring is not just about accuracy, but also about preserving the important sensibilities of cooking and science, making it a topic that people all over the world should face. Event Highlights: • The sensations created by a difference of just one millimeter evoke tension, breathing, serenity, and lingering impressions, stimulating all five senses. The subtle space created between the soba noodles and olive oil brings a new harmony to the senses, movements, and even the mind. • The meaning of “subtle actions” where sustainability and ethics intersect The frying time of tempura, the al dente texture of pasta, the fermentation time of miso. A difference of one millimeter can mean respect for ingredients and responsibility to the environment. • Techniques as a “Language of Responsibility” Shared by Science and Cuisine Through Japanese fermentation techniques (miso and soy sauce) and Italian aging culture (PDO cheese and balsamic vinegar), “measuring” becomes an ethical choice. • The moment when everyday gestures transform into the sharing of knowledge The angle of the knife, adjusting the heat, dripping oil, etc. The chef’s actions overlap with the scientist’s observations, and knowledge sharing begins. • A new form of cultural dialogue connecting countries around the world Japan’s “ichiju-sansai” (one soup, three side dishes) and Italy’s “antipasto primo secondo dolce” (a dish of dessert) provide a platform for promoting the fusion of scientific thinking and sensibility. Interview with Mr. Bellissimo (excerpt): “A dish can change in just 1 millimeter. Heat, texture, aroma—these small differences not only affect the flavor, but also contribute to consideration for the earth. Cherishing ingredients and reducing waste are the sustainable steps a chef can take.” For example, in miso soup, “1 millimeter sensitivity” is important. Don’t boil the miso; turn off the heat and dissolve it gently. That split-second decision protects the aroma and yeast, resulting in a bowl that’s also healthy for you. Also, the key to al dente pasta is to leave a “1mm core.” Not only do you need to follow the cooking time, but cooking it with the sauce for the last minute allows the flavor to penetrate thoroughly, creating a rich texture. This “1mm sensitivity” enriches cooking and is key to supporting the future of food culture. McQuillia Interview (excerpt): “In that one millimeter lies a scale that is often overlooked. In silence, it quietly measures the breathing of the world. Our senses subtly respond to these invisible fluctuations, and sometimes this is the beginning of the act of knowing. The sensibility of ‘listening to the voices of things,’ as spoken of by Yasunari Kawabata, lives even in the depths of science when our eyes are closed. Following the sensibility left behind by Ryunosuke Akutagawa, the truth always resides in that minute detail, in that ‘gap of one millimeter.'” Speaker profile:
https://prcdn.freetls.fastly.net/release_image/164934/5/164934-5-c18b11fedf1bbabb4e72c77a4f19fa47-2699×2700.jpg Francesco Bellissimo Francesco Bellissimo (CEO & President of Billionaire Incorporated) Born in Rome, Italy. Active in a variety of fields as a culinary expert, TV personality, actor, and essayist, he appears on television, in magazines, on social media, and in lectures. With over 1.5 million followers on Instagram (@bellissimoyoshi), his communication skills and unique perspective have earned him widespread recognition in Japan as “the most famous Italian in Japan,” and he is often referred to in Italian- and English-speaking countries as “L’italiano più famoso in Giappone.” As the representative of Billionaire Inc., he is involved in luxury, cultural, mass media, and food and beverage production, and is involved in numerous
international lifestyle projects, primarily in Asia. He has a strong influence on Japanese food culture, fashion, and lifestyle, and is attracting attention as a bridge between Japan and Italy. Bellissimo is constantly proposing new value not only through cooking and fashion, but also through cultural projects and media appearances. His foresight and multifaceted knowledge are highly regarded by companies and media outlets both in Japan and abroad. Personal official website:
https://www.bellissimoyoshi.net
https://prcdn.freetls.fastly.net/release_image/164934/5/164934-5-c1fa63c2325719c92fc8f5498abbb2f0-1024×1024.png Daniele Maculla Daniele Macuglia (Associate Professor, Peking University) Born in Tolmezzo, northern Italy. After earning his PhD in History of Science from the University of Chicago, he conducted international research in the fields of history of science and technology. He currently teaches and researches at Peking University, where he develops interactive projects that explore the intersections between science and culture, and thought and society. Shedding light on the narrative and human aspects of science, her unique perspective and communication skills have attracted attention as an intellectual bridge connecting Asia and Europe. Official website:
https://www.danielemacuglia.com/ Company Overview: Company Name: Billionaire Inc. President and CEO: Francesco Bellissimo Address: Shinjuku Nomura Building 32F, 1-26-2 Nishi-Shinjuku, Shinjuku-ku, Tokyo Business Activities: Cultural projects, media projects, media appearances, cooking and lifestyle consulting, etc. Official website:
http://www.billionaireinc.jp Event Overview: Format: Online dialogue (50 minutes) Speakers: Bellissimo Francesco (Billionaire Inc.), Daniele Maculla (Peking University) Languages: Italian, Japanese, English Hashtags: #MirinoMichi #1MilliDialogue #FoodEducation #SDGs #HumanityintheAIEra #SustainableFood #ItalianCulture
#JapaneseIngredients #Japan-ItalyExchange #ScienceCommunication #FiveSenses #FutureSociety This event was a valuable opportunity to reconsider “food education” and “lifestyle” from the unique cultural perspective of Italian talent. This dialogue, where science and cooking intersect, is the first step in connecting the food culture and sensibilities of the future. If you resonated with this event, please share your thoughts on social media using the hashtag “1mmDialogue.” For sharing and interview inquiries: Billionaire Inc. Public Relations: info@billionaireinc.jp Website:
http://www.billionaireinc.jp ※Please feel free to share this press release on social media and in the media. We also welcome inquiries regarding publication and interviews.
