Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
I think this would be a great thing to not do.

idea: add, search, annotate, link, view, overview, recent, by name, random

meta: news, help, about, links, report a problem

account: browse anonymously, or get an account and write.

user:
pass:
register,


           

optimizing food assemblies

Maximize properties of food using technological overkill
  (+2, -1)
(+2, -1)
  [vote for,
against]

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.



tenhand, Sep 22 1999

Research Chefs http://www.prepared...03/0003reschefs.htm
"Research chefs have both culinary skills and food technology skills. " [hello_c, Sep 22 1999]

USDA Nutrient Database for Standard Reference, Release 13 http://www.nal.usda...nload/sr13dnld.html
Files for Downloading [LoriZ, Sep 22 1999]

Please log in.
If you're not logged in, you can see what this page looks like, but you will not be able to add anything.
Short name, e.g., Bob's Coffee
Destination URL. E.g., https://www.coffee.com/
Description (displayed with the short name and URL.)






       FEEDmag has a little series of articles about food.   

       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.
reebob, Dec 22 1999
  

       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.   

       The models so produced are, in fact, edible (they taste horrible, though).   

       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!
egnor, Mar 02 2000
  

       I don't think Japanese snacks are over-engineered. Except for the ramen things.
Vance, Jan 31 2001
  


 

back: main index

business  computer  culture  fashion  food  halfbakery  home  other  product  public  science  sport  vehicle