so these claims should be treated with a grain of salt. more via science news Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati p
#Ketchup Chocolate Yummy? Years ago, chef Dave Arnold expressed a desire for a substance that had the consistency, texture,
and applicability of chocolate, but wasnt chocolate. He wanted to be able to coat food in ketchup as one coats, for example, cherries in chocolate.
After some experimentation, he was successful. Heres his recipe (Pics) 1 kg deodorized cocoa butter 325 g powdered tomato (spray dried
or freeze dryed) 60 grams malt vinegar powder 25 grams salt Spices to taste (onion powder, garlic powder, etc) 60 grams mycryo (to temper) At the link,
Pictured above are coated bits of chicken in the substance. Tater chip dipped in hard ketchup Ketchup egg yolk bonbons (These are pretty darn good) Link via J-Walk Blog Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati t
#Who Was Del Webb? Del Webb had friends in high places and low, and was not yet sure where he should count Ben Siegel, his new client.
A doctor began asking him routine questions for medical background. oewhen I told him I drank 10 to 20 bourbons a day,
Not another drop of whiskey has passed my lips since that day. All that time I spent drinking I could now spend working.
Herb Mcdonald, now director of special events at the Showboat and formerly a vice president of Del Webb Hotels, remembers that Webb ordered the same meal every time they dined together. oenew York steak, green beans
, no bread, maybe a baked potato, and one scoop of vanilla ice cream. Most construction companies banged together job-site shacks of unfinished framing lumber
but Webb used portable offices identical in color, furniture and what went on inside. A manual outlined procedures, down to where where a given report would hang on the office wall.
That organizational mania paid off richly in the frantic opening days of WORLD WAR II, when new military facilities and war plants had to be built yesterday.
Webb put some eggs in other baskets. It was in that mood that Webb struck what he would call oethe best deal I ever made.
Al Topping, Webb acquired the New york yankees in January 1945. The acquisition included not only the famous club but its farm teams, for a total of 450 players.
A doctor began asking him routine questions for medical background. oewhen I told him I drank 10 to 20 bourbons a day,
Not another drop of whiskey has passed my lips since that day. All that time I spent drinking I could now spend working.
Herb Mcdonald, now director of special events at the Showboat and formerly a vice president of Del Webb Hotels, remembers that Webb ordered the same meal every time they dined together. oenew York steak, green beans
, no bread, maybe a baked potato, and one scoop of vanilla ice cream. Most construction companies banged together job-site shacks of unfinished framing lumber
but Webb used portable offices identical in color, furniture and what went on inside. A manual outlined procedures, down to where where a given report would hang on the office wall.
That organizational mania paid off richly in the frantic opening days of WORLD WAR II, when new military facilities and war plants had to be built yesterday.
Webb put some eggs in other baskets. It was in that mood that Webb struck what he would call oethe best deal I ever made.
Al Topping, Webb acquired the New york yankees in January 1945. The acquisition included not only the famous club but its farm teams, for a total of 450 players.
It expanded the Mint and it built a new casino at Lake Tahoe. In 1978 the company was the largest gaming employer in Nevada
the Mint 400 off-road race exploited interest in trendy vehicles. The Nevada resort operations did the main thing they were supposed to do for Del Webb Corp. insulated the company against misfortune in other endeavors.
It expanded the Mint and it built a new casino at Lake Tahoe. In 1978 the company was the largest gaming employer in Nevada
the Mint 400 off-road race exploited interest in trendy vehicles. The Nevada resort operations did the main thing they were supposed to do for Del Webb Corp. insulated the company against misfortune in other endeavors.
#10 Cool Tree houses Teahouse Too High Teahouse: Completed in Spring, 2004, Terunobu Fujimori, a professor of architecture at the University of Tokyo, built his boyhood dream hideaway in Takasugi-an (Chino, Nagano), a teahouse on stilts, in the bottom of his fathers garden.
So said his father when he saw it: oethere goes Terunobu, making something wacky again.
It has a restaurant that seats 120 people as well as classrooms, cafes, turrets, wobbly bridges, and imported wood from all over the world.
and lowers a basket that can be filled with food, wine or other supplies. For those who find being suspended in mid-air
and hay to feed cows has gone up sharply while the price that farmers receive for their milk has not.
The letter cited the sharp rise in the cost of hay and grain fed to cattle,
or feed them expensive organically grown grain and hay. Mr. Azevedo said that cows on organic farms typically produce much less milk than cows on conventional farms.
Stonyfield makes yogurt, cheese and other products. Tight supplies have led the industry to extremes. Mr. Siemon says that to fill spot gaps in production he has had to send trucks of milk from the Midwest to the East Coast or from California to the Midwest.
The company plans to open a store on Long island next spring where it will sell regular and frozen yogurt.
Eating Liberally Via New york times Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati
#Today s super-rich are different from yesterday s: more hardworking and meritocratic, but less connected to the nations that granted them opportunity.
but only accounting for surprisingly small bites of the national pie. Before the recession, it was relatively easy to ignore this concentration of wealth among an elite few.
and book publishers, June 21 also happened to be the day Peterson threw a party#t Manhattan s Four Seasons restaurant,
Herb Allen s*Sun valley gathering, for the media moguls; and the Aspen Institute s Ideas Festival (cosponsored by this magazine), for the more policy-minded.
and during coffee breaks the lawns are crowded with executives checking their Blackberrys and ipads. Last year s lineup of Zeitgeist speakers included such notables as Archbishop Desmond Tutu, London Mayor Boris Johnson,
The journalists Matthew Bishop and Michael Green have dubbed the approach philanthrocapitalism#in their book of the same name.
#Bishop told me. They are used to operating on a grand scale, and so they operate on a grand scale in their philanthropy as well.
Pinchuk hosts a regular lunch on the fringes of Davos and has launched his own annual ideas forum,
you eat in the same restaurants, you stay in the same hotels. But most important, we are engaged as global citizens in crosscutting commercial, political,
Some animals that are afflicted sometimes include cows, snakes, lizards, turtles, dogs, cats and chickens. This past week, a two-headed pig with one eye, was born on Xiao Jintu s pig farm,
His rarity has saved him from becoming someone s ham dinner, a dubious honor in the case of this unfortunate animal.
the distance food traveled from farm-to-table increased 25, %ranging from 1, 500 to 3, 000 miles.
and even hyper-localize the growing of food supplies. The drive to make all food supplies local has touched off a number of battles to rewrite municipal codes to accommodate everything from rooftop gardens, to backyard cows and chickens
to aquaponic and aquaculture projects, to experimental vertical farms. The next shift with see crops grown underground.
Many restaurants have picked up on this and offer free cupcakes or desserts to customers who talk about their experience on Foursquare and other social networks.
It s all about adding fun to the daily tedium of living. Look for gamification to start making major inroads into college offerings as well as nontraditional K-12 educational programs. 18.
The actual number of people behind bars rose to 2. 3 million, nearly five times more than the world s average.
Many customers now go grocery shopping while waiting in a virtual line, or come in closer to their estimated appointment time.
Emergence of Food Printers-3d printing is a form of object creation technology where the shape of the objects are formed through a process of building up layers of material until all of the details are in place a relatively slow process often requiring hours to complete.
have created a very visual way for us to imagine next generation food that will come from similar 3d printers.
Look for continuing progress in the area of 3d food printers, even though the Jetson s style food synthesizers may still be a few years off.
More details here. 28. The Self-Health Movement No one cares more about your health than you do.
Tiny Wings, Doodle Jump, Plants vs. Zombies and more. In terms of non-games, consumer-friendly brands like Netflix, Facebook,
Skype, Kindle, Pandora, CNN and Twitter, plus Apple s own Pages and Garageband, made the list.
ipad) Game of the year went to Tiny Tower (iphone) and Dead Space for ipad.
1. Angry Birds 2. Fruit Ninja 3. Angry Birds Seasons 4. Cut the Rope 5. Tiny Wings 6. Angry Birds Rio
#Top 10 food trends for 2012 Artisanal#foods are springing up everywhere. If you are in the restaurant,
foodservice or food manufacturing business you know that no matter how tough the economy is need, people still to Eat in the past few years foodservice entrepreneurs have shown a lot of creativity.
You could almost say the recession has sparked a renaissance of restaurant industry creativity. Beyond food trucks, burgers and beer, here are some of the hot food trends for 2012.
Here are 10 of the most promising trends I vthat are featured on the food trends site,
Smallbiztrendcast. Artisanal everything: Not new, but still going strong, artisanal#originally referred to handcrafted foods
but is now springing up everywhere. The term has trickled even down to quick-service restaurants,
with major chains like Jack in the box touting artisanal#breads as a selling point. One product that s not quite so mainstream:
artisanal marshmallows. So cool it s hot: Ice cream (especially, you guessed it, artisanal ice cream) shows no signs of slowing down.
And why should it#ho doesn t love ice cream? Next up, restaurant consulting firm Andrew Freeman & Co. predicts snow ice#a dessert with the flavor
and creaminess of ice cream but that has a light, airy texture#ill hit big in the U s. for 2012.
One potato, two potato: They may have been banned from school lunchroom menus, but they re showing up everywhere else.
Andrew Freeman & Co. says the big trend will be have-it-your-way#potatoes, such as make-your-own mashed potatoes with customized mix ins,
fries where you can choose the cut, degree of crispness and dipping sauce; and chips with custom dustings#and dips.
If plain old potatoes sound too unhealthy for your customers, try offering sweet potato fries and dishes.
Breakfast anytime: Customers want what they want when they want it#nd for many, what they want is breakfast.
Restaurants are happy to oblige, since breakfast food ingredients are typically cheaper than other meals. Some are serving breakfast menus all day long;
others are reinterpreting breakfast foods for dinner with items like sandwiches made of waffles, egg dishes or French toast bread puddings.
Juicy news: Depending on where you live, it might seem like juice bars are oversaturated. But Howard Schultz doesn t think so.
The Starbucks entrepreneur recently bought Evolution Fresh, a super-premium juice maker with a brand presence in grocery stores on the West Coast.
He plans to sell the juice to more retail outlets, put it on the menu at Starbucks and launch juice bars in 2012.
If Schultz thinks this market has more room for growth, maybe you should, too#specially if you re in an area where juice bars (or Starbucks) don t have a strong presence.
Sweets from Swedes: Scandinavian sweets, which have long been popular in places with lots of Scandinavians, like Minnesota, are now becoming trendy in urban areas like L a. and New york. What s behind the popularity?
Americans are craving small sizes and natural ingredients, both features of Scandinavian treats. One to watch:
a dark treacle syrup called stroop, used in Dutch desserts. Healthy eating: Trends like gluten-free foods and products catering to diners with food allergies will continue to be hot.
Watch for whole grains, a wider range of salads, selection in portion size, and low-sodium options to grow in popularity as well.
Appetite for appetizers: Whether you call them tapas, small plates or appetizers, smaller-sized portions are going to keep growing strong for several reasons.
They re less expensive for cost-conscious diners, offer smaller portions for health-conscious diners,
and are made for sharing, which appeals to people s desire to make eating out a social experience.
Chefs like them, too, because appetizers allow them to experiment with new recipes and ingredients without committing to a full-scale meal.
Mostly Mediterranean: In a recent Technomic poll, 60 percent of restaurant-goers said they are open to trying Mediterranean food,
and sales of Greek, Spanish and Middle Eastern menu items grew by nearly 2 percent between 2009 and 2010.
A growing interest in eating healthfully, vegetarian foods and ethnic foods are among the factors in Mediterranean food s popularity#o break out the chickpeas.
Familiar favorites with a twist: One overwhelming trend that will continue into 2012 is a yen for familiarity.
Consumers battered by the economy want comfort food. But that doesn t mean plain old mac-and-cheese.
Americans are eager to try new tastes, as long as it s couched in something they know.
So smart chefs are putting new twists on old formats, like pizzas, wraps and sandwiches,
or using exotic ingredients in familiar foods (wasabi ice cream). Via Small Business Trends Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati l
#Japan hopes world s tallest tower will boost tourism A new record tower. If you re afraid of heights, this may be a story you want to skip.
The Guinness Book of World records recently certified that the tallest tower in the world is indeed the Sky Tree which stands in Tokyo, Japan.
A work in progress since 2006, the Sky Tree was constructed to be a radio and television tower
while at the same time helping to revitalize tourism after the earthquakes and tsunami the country experienced. Sporting two observation decks, at 1, 148 feet and 1
476 feet, tourists are guaranteed to get a spectacular view of the city. Measuring in at 2, 080 feet, the tower cost $440 million to construct.
It has thirteen elevators, a restaurant, and shopping. What is interesting is that because it has less than 50%usable floor space,
it fell into a different category with Guinness than the Burj Khalifa building in Dubai.
It s because the Sky Tree is technically not a building but a tower, it captured it s own world record#You may be saying to yourself,
Why in the world would you build such a big tower in the middle of an earthquake-prone region?#
#Representatives of the project have assured the public that the Sky Tree can withstand quakes of up to 8. 0 in magnitude.
Let s hope they never have to test out their precautions. With nine different television broadcasters and three FM transmitters, the Sky Tree s main purpose is to enable terrestrial broadcasting to the city again,
The birds were established well as a food source by the time the Conquistadors arrived. The Spanish took the birds back to Europe,
the real first New world food to be adopted in Europe, #said Andrew F. Smith, a food historian and the author of The Turkey:
An American Story.##When the Pilgrims and when the Jamestown colonists arrived, they had eaten already turkey,
turkeys were already popular at Christmas dinners in England. When colonists came to the New world,
they found large populations of wild birds that provided a reliable food source. Colonists eventually began raising turkeys,
Breeders developed birds with more white meat. The resulting turkeys, such as the broad breasted white, grow muscle quickly,
including why some hens lay more eggs than others. Via MSNBC Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati
so because they get some of their sustenance from licking the sweat off our skin. They nest in the ground or in tree cavities.
These species lay their eggs in the nests of other bees, which end up raising the invaders progeny.
#Congress makes pizza a vegetable on school lunch menus Pizza a vegetable in schools. The fight against childhood obesity has been dealt a blow.
The U s. House of Representatuves passed a bill that abandons proposals that threatened to end the reign of pizza and French fries on federally funded school lunch menus.
which would have stripped pizza s status as a vegetable and limited how often French fries could be served,
stemmed from a 2010 child nutrition law calling on schools to improve the nutritional quality of lunches.
and pizza and comes just weeks after food, beverage and restaurant industries successfully weakened government proposals for voluntary food marketing guidelines to children.
It s an important victory,#said Corey Henry, spokesman for American Frozen food Institute. Our concern is that the standards would force companies to change their products in a way that would make them unpalatable to students,
#Henry said. Photo credit: Apropos of Something Via Times of India Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati e
they are constantly shooting behind the duck.##Similarly, whenever a column is written about the best paying jobs of the future, jobs like civil engineers, registered nurses,
and the flavorings we add to food, the future will seem boring if our reality hasn t been augmented in some way. 2. Alternative Currency Bankers According to Javelin Strategies,
and frivolous clutter. 7. Urban Agriculturalists Why ship food all the way around the world when it can be grown next door Next generation produce-growing operations will be located underground,
often below the grocery stores where the produce will be sold directly to customers. More details here. 8. Business Colony Managers The average person that turns 30 years old in the U s. today has worked 11 different jobs.
Once an avatar goes through the radical metamorphosis from an image that we see on a screen to a three dimensional being that joins us for dinner,
and maintain the next wave of this technology. 13. 3d Food-Printer Engineers Pushing the envelope for 3d printer technology even further,
will be the coming age of food printers. Converting 3d printers to work with cartridges containing food-stocks will prove difficult and demanding on a number of levels.
Those who can solve this kind of problem will be in high demand. More details here. 14.
Industry sages will serve as both a conscience and a guide for decision-makers everywhere. 24.
Drone Dispatchers Drones will be used to deliver groceries and pizzas, deliver water, remove trash and sewage,
monitor traffic and pollution, and change out the batteries on our homes. Skilled dispatchers for future drones will be high demand.
It recommends beverages to compliment your favorite music. Somebody really had a lot of fun with this one!
So here s what I ve been hearing in my drinks#The site conjures forth the drink
Gin 10 oz. Wheatgrass juice 12 oz. Lemon juice Combine in highball glass and serve. Stir slowly.
Garnish with maraschino cherry. THE METALLICA#4 oz. Captain Morgan Spiced Rum Serve neat. Garnish with maraschino cherry.
THE YES#12 oz. Rum 12 oz. Coconut milk 2 oz. Glenfiddich Scotch Combine in shaker and strain into cocktail glass.
Serve. THE FRANK ZAPPA#1 bottle Tequila Oro 1 bottle Cranberry juice Combine in highball glass and serve.
Stir vigorously. THE SLAYER#8 oz. Blood 8 oz. Wheatgrass juice Combine in shaker and strain into cocktail glass.
Serve. Stir vigorously. THE INFECTED MUSHROOM#8 oz. Sipsmith Gin 8 oz. Club soda 1 bottle Worcestershire sauce Combine in highball glass and serve.
Stir quickly. Garnish with straw. THE GEORGE THOROGOOD#6 oz. Canadian Club Whiskey 6 oz.
V8 12 oz. Bottled water Combine in shaker and strain into cocktail glass. Serve. Stir vigorously.
THE VAGABOND OPERA#2 oz. Plum Brandy 2 oz. Simple syrup Combine in highball glass and serve.
THE BOYD RICE#1 bottle Pinot noir Serve at room temperature. THE ANTONÃ N DVOÅ Ã K#1 oz.
Jägermeister 1 oz. Bitters 1 oz. Monster Energy Drink Combine in highball glass and serve.
Stir slowly. Garnish with glowstick. THE WOOKIEFOOT#8 oz. Marijuana Serve on rocks. Garnish with cocktail monkey. http://drinkify. org Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati e
#Grains of rice genetically modified to produce human blood Blood protein from genetically modified rice could ease demand for blood donations.
Genetically modified grains of rice produce a key component of human blood in an attempt to provide an alternative to donations.
The protein, extracted from rice plants containing human genes, could be used in hospitals to treat burns victims
and help patients who have suffered severe blood loss. The scientists behind the research claim it will provide a plentiful and safe alternative to products from human blood donations,
which are in short supply due to falling numbers of donors, and get around the need to screen for diseases such as HIV and hepatitis.
Currently in the UK around 1. 6 million pints of blood are needed every year but just four per cent of the eligible population donate.
Donated blood is separated into three components red blood cells, platlets, which are used to aid blood clotting, and plasma,
which is made mainly up of a protein called Human Serum albumin and is given to patients suffering heavy blood loss.
By growing the genetically modified rice in fields, the researchers claim Human Serum albumin could be produced mass for use in hospitals,
reducing the need to purify it from blood donations. Human Serum albumin is the most abundant protein in human blood
the researchers were able to determine the levels and types of sugars and amino acids in eighteen different samples of tomatoes.
who led the team of scientists at the Institute for Food Research in Norwich, England,
The super vegetable is part of an increasing tendency among producers to inject extra nutrients into foods,
ranging from calcium-enriched orange juice to fortified sugary cereals and milk with added omega 3 fatty acids.
managing diabetes, eating a healthy diet and getting active. These steps would also save billions of pounds for the NHS by reducing Britain s biggest killer, heart disease,
and stroke. 3. FOLLOW A HEALTHY DIET: Eating a healthy diet including plenty of fruit
and vegetables is one of the most important things you can do to improve your health. 4. KNOW
He is urging governments to reverse the tide of lifestyle diseases by initiatives such as forcing food manufacturers to cut salt levels,
and it should be combined with a healthy diet. Studies suggest only a third of British adults eat the recommended five portions of fruit and vegetables a day,
and more than a third regularly exceed guidelines for alcohol intake. However he added there was hope of reversing the rising tide of health problems saying:
Many brands like New Coke, Circuit City, and Borders are likely to be gone forever. But some companies find that certain dying brands still have some attraction for consumers.
First class, which has grossed already over $353 million worldwide in theaters. 3. Old Spice Old Spice,
PG), came out with Old Spice Red Zone and revamped its advertising campaigns, focusing on the younger generation.
Popular online ads featuring the Old Spice Man went viral, propelling Old Spice to the lead in the body wash market.
a number of missteps, including the release of the unpopular Rabbit, caused sales to plummet.
#The Coming Food Printer Revolution Futurist Thomas Frey: Would you buy a product that was advertised as Naturally grown, completely organic, printed food?#
#Anyone who has an apple tree growing in their yard knows how difficult it is to grow one that is worthy of eating straight off the tree.
Most have bruises, wormholes, or bird damage that leaves most apples somewhat marginalized. They may be perfectly good on the inside,
As we shop for apples in the grocery store, we find ourselves looking for the perfect apple.#
#Only a small percentage of apples grown on the farm are worthy of making it into the major leagues of food the fresh produce section of our grocery stores.
This is the promise of food printer technology as we move from simply printing ink on paper
to 3d printing of parts and objects, to next generation food printers. These aren t the artificial food devices that science fiction movies have been promising.
Instead, they are devices with the very real potential for turning real apples into perfect apples.
What if it were possible to print a full plate of your favorite food that filled you up,
and nutrition your body demanded to stay in optimal health? What if it were possible to first print the can
and then the soup that went into it? Or from a different perspective, what if you were able to print the bottle,
and then the wine and cork that goes into it? If these ideas sound farfetched today,
they certainly won t in a couple years as we learn the fine art of taking real food and turning it into amazingly transformed printed food.
This is mainly because tissues need nutrients to stay alive, and they need blood vessels to deliver those nutrients.
It s difficult to build those vascular networks, but now a team from Germany s Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB has developed a way to print capillaries with a 3-D printer.
The Digital Fabricator Next Generation Food Printers Food is a basic building block of life. We have a hard time going longer than a day without it.
The food we eat has become a key part of our culture, our entertainment, and our physical health.
In fact, food touches virtually everything we do, yet we are cooking less and growing more and more dependent on others for the food we eat.
Marcelo Coelho and Amit Zoran a couple ingenious minds at MIT working on the Cornucopias Project,
have created a very visual way for us to imagine next generation food that will come from printers.
Each design addresses a fundamental process that lies at the heart of cooking, namely the mixing of ingredients;
Robotic Chef printing the ultimate cupcake and the ultimate banana At MIT, Amit Zoran has developed a series of digital devices that may one day be use to produce the food we eat.
The virtuoso mixer, the robotic chef and the digital fabricator all aim to bring the tools we use to make food up to date with digital technology.
The Virtuoso Mixer The virtuoso mixer addresses the mixing of ingredients, the robotic chef handles the physical and chemical transformation of these ingredients into new compounds
and the digital fabricator helps turn these creations into aesthetically pleasing meals. Users simply store ingredients in their kitchen
Cornucopia printer Cornucopias printing process begins with an array of food canisters filled with the cook s#foods of choice.
users are able to see their meal being assembled while simultaneously manipulating real-time parameters, such as calories or carbohydrate content.
allowing for very exact and elaborate combinations of food. Philips food printer Philips Food Creation#device has been inspired by the so-called molecular gastronomists.
These are chefs who deconstruct food and then reassemble it in completely different ways. The food printer works with various edible ingredients and then combine
and print them in the desired shape and consistency. James King s Dressing the Meat of Tomorrow James King s Dressing the Meat of Tomorrow,#is a project that examines how we can best design in-vitro meat
and other artificial foods of the future in order to remind ourselves what they are and where they came from.
Yanko Design s prototype for the Electrolux Molã culaire food printer The brilliant thinkers at Yanko Design have developed a new device called the Electrolux Molã culaire,
a 3d molecular food printer that relies on the experimental molecular cooking technology. New designs for printed food The Molã culaire is based on the same layer-by-layer printing technique that arranges small particles from a set of ingredients.
Within minutes, it prints out three-dimensional desserts, complex structures, shapes for molecular dishes, and patterns for decorating a meal.
Virtually limitless food presentation styles and techniques According to Yanko Design, you simply insert a blister pack into the reservoir, place Molã culaire on top of a plate,
and press the start button. Users can also create their own recipes with special software and their own ingredients.
Ambitious users can download recipes and share them with other users in an online community.#
#Final Thoughts Farming currently has far too many variables. The precision that farmers use to control the planting
and harvesting of their crops is not the same precision they use to control their growing environment.
As a result, we end up with tremendous variations in food color, quality, and taste. While digital media has transformed nearly every other facet of society,
the fundamental technologies we use to prepare meals today is only an incremental improvement over the tools we have been using for hundreds of years.
In order for us to move cooking technologies into the digital age we will need to reimagine the entire process of getting food from the farm to the dinner table.
Food printer technology is clearly a quantum leap forward. In the future, we will only be consuming food that our body has a positive reaction to.
As an example, people in the future will be able to order a 13.2%fat cheeseburger with 2. 7 grams of potassium and 3. 6 grams of calcium, coupled with a hint of almond and banana flavoring, on a sesame seed
bun with exactly 47 sesame seeds on it.##And they will be able to do this simply by ordering a cheeseburger
and our personal information cloud will handle the details. Product variations will be driven by consumer demand,
and consumer demand will be driven by biological relevancy. We will be transitioning from a distinct set of crop options in the past to an unlimited number of food options in the future.
One key question remains. Will the primary food-stock differentiators be grown into the food, or will they simply be added as a step in the food processing line?
My guess is that it will be a combination of both. There is no such thing as a pork molecule#The labels we use today to describe our diets, labels such as vegetarian, Kosher, glucose free, vegan,
and lactose intolerant, will be replaced with new terminology as we determine, on a molecular level, which foods our body has a positive reaction to.
There are no such things as a pig molecules, or a fish molecules, or a wheat molecules.
We have other types of molecules that make up plants and animals, but on the molecular level there is no such thing as vegetarian and non-vegetarian molecules.
So in the future, will you be asking your spouse to go to the store and pick up a new kiwi and eggplant cartridge so you can print dinner tonight?
Those days may be coming sooner than you think. By Futurist Thomas Frey Author of Communicating with the Future#-the book that changes everything Via Futuristspeaker. com Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati c
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