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Tomorrow's Food

post #1 of 18
Thread Starter 

I read this article and thought "Am I reading correctly ?" What is happening ?

 

http://www2.macleans.ca/2012/04/20/tomorrows-food/

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #2 of 18

Yikes!  This is progress?

 

  and I thought we've done enough damage in the previous 60 years frown.gif

post #3 of 18
Thread Starter 

What is next ? A pill and we call that dinner ?

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 18

Science fiction

I think we the people are slowly growing out of the need to pay for this generically and artificially produced food. Fortunately, I don't see it happening, yet. I understand there is a growth of the population, but the answer is probably not in complication but in rationalization.

On the other side, maybe some day in the future when we become "enlightened", we might come back to it.  Than science might be used to benefit the population and not the corporate world.
 

post #5 of 18
Thread Starter 

Here is Homaro Cantu and ben Roche - Cooking as Alchemy. Just imagine what food can become.

 

Homaro Cantu + Ben Roche: Cooking as alchemy

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 18

A friend of mine recently won as a prize in a charity auction an evening "assisting" in the Moto kitchen. She is very, very excited.

post #7 of 18

thumbnail.aspx?q=4566143525847365&id=76f01d594dc7d881bc49749e5d17177b

 

Soylent Green ...............

post #8 of 18
Thread Starter 
Quote:
Originally Posted by ChicagoTerry View Post

A friend of mine recently won as a prize in a charity auction an evening "assisting" in the Moto kitchen. She is very, very excited.

What an opportunity ! I don't blame her at all. All the best to her. I hope you get some details, would love to hear about it.

 

Petals.

 

@ Iceman : I have had my 3rd expresso and still don't understand the clip. Is it just me ? ....ya, I think its just me......

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #9 of 18

One day they'll have a machine that will synthesize any food from basic elements.  You'll be able to eat Kobe, made just there, from a machine.  Chefs will be used to input their influence into fuzzy logic and continuous inference networks that operate chef-bots who cook the food.  Instead of the tedium of cooking, mankind will be able to spend time being more productive in the arts...oh wait!

post #10 of 18
Quote:
Originally Posted by petalsandcoco View Post

@ Iceman : I have had my 3rd expresso and still don't understand the clip. Is it just me ? ....ya, I think its just me......

 

Hey petals, you'd need to have seen the science fiction classic "Soylent Green", where in the future, the world is overpopulated, and natural food is scarce, but the government distributes "Soylent Green" (some kind of green food wafer which is nutritious and tastes good) to the population. At the end of the movie.... ****** SPOILER ALERT ****** the hero realizes that because of overpopulation, the government encourages older people to be put down before their time, then take their bodies and runs them through a machine to make... soylent green. 

post #11 of 18

50 years ago there was a TV program called Tales of Tommorrow which predicted this . In fact on one episode they served 2 people a plate with 3 or 4 beans. Each u=individual bean tasted like whatever you wanted it to taste like. So you could have a vege, protein and starch with garnish on the plate .Naturally this was fiction then. But pretty  soon will it be???

 

 

PS This was well before Soilent Green      But it is all possible

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #12 of 18
post #13 of 18

Fiction almost sounds better than the truth: 

 

post #14 of 18
Thread Starter 

@ FF :  eek.gif

 

 @ Iceman : Now I am going to have to youtube  the movie......wild.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #15 of 18

They chopped and processed Edward G. Robinson the actor at the end., but first they put you on a gurny and showed you what earth really used to look like.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #16 of 18

Since I was a kid I always was interested not so much with cooking but the WHY s of cooking. Why did this  react  this way, why when adding this it did that.  From all I am reading and hearing now the future is not cooking ,it is the chemestry of cooking and food. . Our meat may be grown like crops in the fields. A hydraponic garden in our homes that produces veges on a daily basis. the purchasing of a small package  of meat and a side packet that when opened and added to the meat makes it grow larger almost in front of you. An oven in your home that can roast a prime rib in 1.20 seconds to medium rare. Crazy? Impossible?? I don't think so. All you guys and girls under 40 will see this as we older people saw transformation over the last decades. When we were younger who envisioned a microwave oven(in fact it was created by mistake)? capable of heating or cooking in seconds. Or food that could b put in a vac sealed package and last for a month or more?  Food Technology is wonderful

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #17 of 18
Quote:
Originally Posted by petalsandcoco View Post

@ FF :  eek.gif

 

 @ Iceman : Now I am going to have to youtube  the movie......wild.

 

Petals.


There's a part in the film that any chef will find haunting (it involves a tomato, a stalk of celery and a small chunk of beef if I recall).

post #18 of 18
Quote:
Originally Posted by chefedb View Post

Since I was a kid I always was interested not so much with cooking but the WHY s of cooking. Why did this  react  this way, why when adding this it did that.  From all I am reading and hearing now the future is not cooking ,it is the chemestry of cooking and food. . Our meat may be grown like crops in the fields. A hydraponic garden in our homes that produces veges on a daily basis. the purchasing of a small package  of meat and a side packet that when opened and added to the meat makes it grow larger almost in front of you. An oven in your home that can roast a prime rib in 1.20 seconds to medium rare. Crazy? Impossible?? I don't think so. All you guys and girls under 40 will see this as we older people saw transformation over the last decades. When we were younger who envisioned a microwave oven(in fact it was created by mistake)? capable of heating or cooking in seconds. Or food that could b put in a vac sealed package and last for a month or more?  Food Technology is wonderful

There's two sides to this that I see.  One is the positive improvements in ethics, food safety, cost and the beauty of innovation these new technologies bring.   The other side is that we must take care not to lose what we have learned or depart from traditions that have gotten us where we are now. I see many threads here portraying this same riddle, two that come to mind are the Hollandaise thread and the Caesar thread. 

 

I also can envision a time when, much like agritourism is now flourishing in many places, that people will go to be involved in a farm-to-table experience but as an elite experience.  The way the industry is already being dissected and many chefs are becoming more and more pigeonholed into the roles of assembly (rather than a "from scratch" approach), I doubt this is very far off.  Who knows, maybe we have to go through it all before we can "rediscover" what we are losing/have lost?  I think though that the more we understand the biology, botany, soil, etc the more we'll probably see just how very cool the natural system is.  Once we can mitigate the hazards and issues associated with the problems important to mankind, I think we'll realize that many of the solutions are there staring us in the face.  I feel that the very best technologies are the ones that integrate as harmoniously with nature as possible. (things like passive solar, permaculture, etc). 

 

The biggest hurdle is re-educating ourselves to perhaps have a new way of life that embraces these things. 

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