In-store food manufacture has been mentioned here a number of times. Here is another related research example, the MIT Cornucopia Food Printer Project, recently mentioned in Engadget. I agree this ranks as way out there, reminding me of remote digital perfume and scent delivery, which we looked at. I am skeptical on the delivery, but it is thought-provoking. ' ... the machine also has a rapid heating and cooling chamber that purportedly allows for "the creation of flavors and textures that would be completely unimaginable through other cooking techniques ... ' . More at the Cornucopia site. Still looking for tele-taste, the remote stimulation of taste buds. -
1 comment:
This is almost complete garbage. Reminds me of molecular gastronomer Hervé This' "algebra of cooking", which IS complete garbage. To attain new textures (if there are any...), you'll need new techniques: ultrasound, membrane emulsification, liquid nitrogen (that's not new, but you see what I mean). Also order of mixing matters A LOT. Some dumb combinatorial mixing machine is just going to produce funny-tasting gloop.
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