Tag: Food Technology

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Food Technology

Food Familiarization #3: Mimicry

This is the second part in a series that examines the different ways new foods become naturalized parts of our diets. Part 1, Part 2

Food mimics try to look and taste like whatever they’re replacing. Veggie burgers, veggie sausages, even the dreaded vegan bacon, all exist to comfort the nostalgic vegetarian. These meat-mimics imply that a change in diet doesn’t mean a loss of deep-seated cultural rituals. You can still barbecue and eat a full English breakfast. Sort of. 

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Food Technology

Living Food

What if our food was still alive when served on our plate? Minsu Kim, a graduate from the Royal College Of Art, created a wonderful series of dishes consisting of hypernatural living organisms that wiggle on your plate, play with your cutlery and evoke whole new taste sensations in your mouth.

The dishes walk the fine line between luster and disgust and find its lineage in haute cuisine and molecular gastronomy. Extreme-connoisseurs only!

Via Dezeen, Thanks Floris.

Do you want to know more about the future of meat? We are writing a speculative cookbook of in-vitro meat dishes, join us on www.bistro-invitro.com.

friedrich de grosse
Food Technology

Food Familiarization #2: Celebrity Endorsement

This is the second part in a series that examines the different ways new foods become naturalized parts of our diets. For part one, click here

Potatoes are an evil, unchristian tuber, a food so disgusting that even dogs refuse to eat it. Or, if you’re European, that’s what you might still think, if not for the aristocracy’s work to popularize the potato in the 1700s. Though we associate the celebrity endorsement with vapid talk shows and magazine spreads, in reality it’s been around for centuries, and it’s played a far more serious role than we give it credit for.

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Biomimicmarketing

How to Grow a Beer Bottle

Over the years we have seen quite a few growing bottles, ranging from the classic Orangina bottle, to a bottle you can peel like a piece of fruit, to growing Heinz ketchup bottles. Yet, arguably, this growing beer bottle is the weirdest we have seen so far.

Apparently the biomimic-marketeers wanted to promote an all natural beer, so they envisioned a futuristic scenario in which beer bottles grow straight from the hop plants. Although any sufficiently technology will be indistinguishable from nature, we doubt that we will still drink beer from bottles by the time we are capable of such advanced guided growth. It is interesting, still, that a so-called natural beer is now marketed by portraying an utterly technological process.

Thanks to Alice for the heads-up.

Back to the Tribe

Kid Convinces Mother to go Vegan

While numerous children nowadays believe the woods smell of shampoo, there are also some critical young minds out there, willing to question things. Meet Luiz Antonio. When his mother tells him to eat his octopus, little Luiz responds by asking his mother where the octopus comes from and how it ended up on his plate. The mother explains the situation to Luiz, after which he responds with a pleading that drives his mother to tears.

splashing milk
Food Technology

Why Isn’t Cream Cream-Colored?

While cream from the dairy aisle is pure white, most people would agree that cream the color is a pale shade of yellow. So why the discrepancy? It turns out that language preserves a form of dairy that has all but disappeared from our diets.

Though it’s over a decade old, Emily Green’s essay Is Milk Still Milk? is a fascinating history of how milk was transformed from a high-fat, high-protein and highly variable food into a homogenized industrial product. In regards to cream-the-color vs. cream-the-liquid, Green describes the results of a milk taste test performed with UC Davis students. While the students ranked raw milk from Jersey cows as better-tasting than supermarket milk from Holsteins, they also gave it the lowest scores for appearance. “It wasn’t white,” Green notes. “They had never seen cream-colored milk.”

Just as we’re surprised to learn the origin of the color cream, our children may be surprised to find out that the ‘ca-click’ of their smartphone’s camera is actually the sound of an analog shutter.

Read more over at the LA Times.

Scientists Engineer Cancer Fighting Purple Tomatoes
Designed-by-Evolution

Purple GM Tomatoes Prevent Cancer

Normally, when we select for characteristics in fruits and vegetables, it’s to bring them closer to some modernist ideal: corn that’s sweeter, lettuce that’s crisper, cucumbers that are perfectly green and straight. However, a new strain of tomato out of the UK may soon topple the spherical red fruit from its iconic position. These purple GM tomatoes owe their unusual hue to a dark purple-blue pigment called anthocynanin. Not only does this antioxidant double the shelf life of tomatoes in the supermarkt, it also extends the lives of mice that are genetically predisposed to cancer. A tomato that cuts down on food waste and the incidence of cancer? Even if pasta and pizza will never look the same, maybe it’s time to pass the purple.

Via John Innes Centre. Photo via Natural Eater.
Thanks to Peter Klomp for the heads up!

3D printed food
Food Technology

3D Printed Food, Meet Willy Wonka

There has been talk of 3D printed food for a long time. We saw meals materialized out of thin air in Star Trek. A few years ago, a beautifully designed food printer was featured on this blog, if only in an artist’s impression, with the end product being a brownish drop of liquid. But when will this elusive printer finally be here, in real life? It turns out it already is.

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