h a l f b a k e r y
Recalculations place it at 0.4999.
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Right now it seems like everything is becoming available
in "wrap" form. This makes sense, since wraps hold
a lot of good stuff inside while using relatively little surface
material. Similarly, cinnamon rolls & breakfast
cereals have lots of surface area to hold sugar.
I'm ready for over-engineered
food like Japanese
snacks, but without all of the plastic. By using
databases of food properties, a language for
expressing relationships & possibly genetic algorithms,
we could speed up the search for new shapes that maximize the desirable
properties of food.
The goal would be to create a system to find the answer to questions like:
"What shape will give me the greatest number
of crunchy bits (flavored with chili-garlic) that doesn't look
like it was extruded?"
And the system comes back with a deep fried potato
that's been cut into a hyper-omnihedron. Ideally
with the CAD drawing & instructions for the
sous-chef robots.
Or you could ask what materials would be
appropriate for keeping nori dry while keeping
tapioca from dripping.
Research Chefs
http://www.prepared...03/0003reschefs.htm
"Research chefs have both culinary skills and food technology skills. " [hello_c, Sep 21 1999]
USDA Nutrient Database for Standard Reference, Release 13
http://www.nal.usda...nload/sr13dnld.html
Files for Downloading [LoriZ, Sep 21 1999]
[link]
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FEEDmag has a little series of articles about food. |
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food as atomic building blocks: see Dippin' Dots, "ice cream of the future." discrete bites of ice cream in large gumball-sized packets. to create new flavors, you mix a variety of dots together. |
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Z Corporation (www.zcorp.com) is
commercializing ``3D printer'' technology
that uses a starch/cellulose powder derived from
potatoes and corn. A repurposed inkjet deposits
``binder'' liquid. After many layers of powder
and binder, you have a complete 3D model. |
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The models so produced are, in fact, edible
(they taste horrible, though). |
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They've obviously missed their calling. Instead
of using the lame glue/water binder, they should
fill the inkjet print heads with various artificial
flavors and colors. Then you could create arbitrarily
engineered food. Imagine the possibilities! |
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I don't think Japanese snacks are over-engineered. Except for the ramen things. |
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