Behold a new project from MIT’s Fluid Interface Group, Cornucopia: Cornucopia is a concept design for a personal food factory that brings the versatility of the digital world to the realm of cooking. In essence, it is a three dimensional printer for food, which works by storing, precisely mixing, depositing and cooking layers of ingredients. Cornucopia’s cooking process starts with an array of food canisters, which refrigerate and store a user’s favorite ingredients. These are piped into a mixer and extruder head that can accurately deposit elaborate combinations of food. While the deposition takes place, the food is heated or cooled by Cornucopia’s chamber or the heating and cooling tubes located on the printing head. And here’s the part New York mayor Michael Bloomberg and molecular gastronomist Ferran Adrià will both love: This fabrication process not only allows for the creation of flavors and textures that would be completely unimaginable through other cooking techniques, but it also allows the user to have ultimate control over the origin, quality, nutritional value and taste of every meal.
Here's the latest addition to the WITII List (What If The Impossible Isn't?, what could be described as a 3D printer for food. My interest in this is not so much the 3D printer aspect, which is already becoming SO yesterday <g>, but the notion of what I might call "food on demand". I continue to see us progressing to a point in the not so distant future where we will be able to create or recreate almost any physical entity on demand. So I imagine such things as a universal liquid tap, from which you could "demand" any liquid you want from milk to wine. And if you take this recent MIT Cornucopia concept of a "personal food factory" you can see how this is becoming very possible and how the Snowflake Effect of mass customization and personalization is starting to hit the kitchen.
And with these changes and new capabilities we also all start to take on new roles as we take DIY (Do It Yourself) to all new levels. We all become designers as we become not just consumers but creators.
Now when you are hungry the question of "What would you like to eat?" takes on a whole new importance and we can truly have it our way.
Hungry anyone?
hello friends, to be honest I really like the kitchen is one of my favorite subjects when I was in college made several university studies on culinary arts.
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For our reading class we have to make a food for the theme of our book. My theme is adventure. So what food can I make for adventure thats not to hard and expensive?
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