Food Technology

Sweet, Sour, Salty, Science

Food is marketed as ‘wholesome’, ‘farm fresh’, and ‘all natural’, but there’s a whole lot more going on in that can of Pringles than plain fried potatoes. Of all technologies, food technology does the best job of wrapping futuristic advancements in a veneer of old nature. Fake flavors become natural, while “fresh” food lasts for years. But don’t be deceived: bread comes from a can, eggs come from a tube, and everything else comes from the lab. With the development of molecular gastronomy and 3D printers, gastronomes have even taken industrial food science and turned it into an art.

Essay by Maartje Somers

The Story of our Food

Every time we eat a piece of food, we take a bite out of the world. All these small bites tell a dozen stories. A carton of eggs presents the story of contented hens, a bottle of olive oil the tale of Italian grandmothers. Yet these pastoral scenes barely hide the realities of a food system that leaves one billion people starving and another billion overweight.…

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‘It is quite obvious that our food is not natural and hasn’t been so for a very long time’

Maartje Somers

The Spice Trade Expedition

Explorers Jon Cohrs and Ryan Van Luit travel by canoe past massive cargo ships and factories in search of the numerous artificial flavoring factories of New Jersey, the flavoring capital of the United States.

Digital Gastronomy

The food printer seems to be one of those lustrous concepts that continues to pop-up in the fantasy of techno-connoisseurs. Some years ago James King already proposed a printed designers steak after being inspired by the disembodied cuisine project. Since then we have seen inktjet printed sushi, the candy printer and the Philips molecular food printer.…

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Egg Sausage

Our food production is much more technological than we typically realize. My appologies for disturbing your trance; I realize that sometimes you’d rather linger in the illusion. At least, next time when you’re having a salad in a hotel, you don’t have to wonder where the edges of the egg went.…

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Food Design in the 21th Century

Old nature provided us with a wide variety of food: fresh milk, crispy vegetables, nutritious meat. Yet this is not enough, we want more:

We want a printed steak, square fishsticks, dinosaur nuggets, organic coca-cola, hyper fruit, cloned meat, potato-free potato chips, frankenwein, vegetarian hamburgers and hypernatural tomatoes.…

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