h a l f b a k e r yPoint of hors d'oevre
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There is a process in material sciences where they use a
systematic process of trying out combinations of materials to
discover new useful properties. It involves alot of automation
and computerized tracking, why not apply that to food science
to discover new foods which never have before existed?
Food
is a multi-billion dollar a year industry, just a single hit would
pay for the cost of screening out the millions of samples.
Ecclesiastes 1:11
http://xkcd.com/720/
[mouseposture, Jul 11 2010]
Evolv-a-Drink
Evolv-a-Drink
Another idea relating to above xkcd [DrWorm, Jul 12 2010]
Dolphin cheese
cheese_20from_20the_20sea
for [manicdictator] [pocmloc, Jul 13 2010]
some appetizing discoveries
https://web.archive....com/strange-foods/
[xandram, Jul 13 2010]
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Annotation:
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fried chocolate pizza
baked chocolate pizza
boiled chocolate pizza
sun-dried chocolate pizza
microwave chocolate pizza
...
baked custard pizza
boiled custard pizza
sun-dried custard pizza
...
baked custard lollipop
boiled custard lollipop
... |
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//Food is a multi-billion dollar a year industry, just a single hit would pay for the cost// |
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...
bacon and egg ice-cream
...
...
snail porridge
... |
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...
lemon drizzle pizzle
... |
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Is this not the process we went through in Palaeolithic times or before which led to the diets we pursue today, along the lines of "don't eat the red berries", "don't eat yellow snow" and so on? |
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Why restrict your imagination to food? Just because in paleolithic times that was the main question? This would be much like drug discovery. Once the system was in place, hits besides "food" might include lust, painlessness, sleep, smarts, vertical leap, warts vanish, angst and so on. |
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[manicdictator], those are new recipes, not new foods. |
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//Smoked earthworm & antelope placenta foie gras in a bed
of pondweed// |
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Oh for goodness sake. You can't make foie gras from any kind
of placenta. |
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Boiling or microwaving your
pizza doesn't make it's 'food' status any newer in your
book so why write the first anno with all those repetitive
lists of 'new recipes'?
Hypocrite. |
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Those things are all food already. This idea is for substances. Molecules. |
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Oops, yes, there is something in that. I will humbly make the same criticism of my own contribution. The idea clearly calls for new foods to be discovered, not new recipes. This is turning out to be a harder challenge all round that we had expected, so perhaps we should take this idea more seriously than hitherto. |
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In which case I’d like to enquire of [ddn3], what are the //materials// which are going to be combined to discover the new foods? |
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edit to agree with [bungs] |
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Oh, PLEASE don't do that. Even if he's correct, now you've gone and swollen his head again. |
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All good ideas but as u can see you can't test or
even make all those combinations and keep track
of them in ur head or by hand. You need a
computerized scheme and systematic formalized
testing matrix, which is what the idea proposes. A systemic way to discover new foods. |
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The process in which the old way was not
systematic. It was more fortuitous and pragmatic,
I suspect people in the past rarely every "tried"
new foods, as it was too dangerous. |
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10000 people + automated food factories = 1
million samples tested a day, mean time to
discovery of "big hit", 2 years! Return on
Investment? Priceless :) |
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Due to the limitations of technology materials will
have to be formalized into pellets for hard food,
liquid, gels and foam are also allowed and they are recombined in a systematic way as well , this
includes the cooking process, condiments and any
2ndary glazing or finalizing step (as needed for
candies and such). The samples then are sent out
to peer testing, using the standard scientific
method and ranked. Maybe smart algorithms can
"home" into potential winners to reduce the need
for excessive testing (they do this in materials
science too). |
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Deep friend chipmunk glazed in a honey sauce
made from caviar of the endangered yellow fin
tuna for instance (note the complex multi-layered
food + condiments). |
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[Maxwell_Buchannan]//You can't make foie gras from any
kind of placenta.// You can if there's cord blood left in it.
You can make anything out of pluripotent stem cells, can't
you? |
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I don't understand how a food could never have existed. Like tribes in Africa who eat special spiders, worms or whatever. They exist but then they turn to food once someone eats them. |
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I'm cool with those; my concern is more with finding
out whether the author had seen the xkcd cartoon
before coming up with this. The ideas are very, very
similar. |
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I didn't see the xkcd cartoon before i posted. My inspiration was from the material sciences and
biological automation technologies for gene sequencing mostly. Even though the ideas are similar
(ie food recombinations), this idea focus more on the
automation and systematic process of testing, with
the commercial goal of making a food "breakthrough". |
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An implementation of something like this, but for recipe
optimization rather than discovering new things to make
food out of, was Ben Krasnow's "Cookie Perfection Machine". |
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