16x9 - The Future of Food: From Microsoft to Modernist Cuisine

[@gulllars]

To continue: Modernist Cuisine encourages use of the best raw materials for the purpose of your meal, be that high quality ecological vegetables, fruit or meat as a base, or pure chemical compounds to alter and enhance them. The equipment used and the science is not just to be fancy, it's the best tools chosen based on a better understanding of the raw materials and the physics/chemistry of their interaction and preparation than gastronomers had 100-2000 years ago. I want this, and know others.

[@MisterSnitch]

Excellent program.

[@gulllars]

I just want to inform everyone, since they did not mention it here, that the Modernist Cuisine lab Nathan Myhrvold runs is just a part of his firm Intellectual Ventures, and they research new and creative sollutions to a lot of different problems, ranging from fighing malaria by shooting mosquitoes with BluRay lasers mounted on laser printer servoes, to possible next gen nuclear power and geoengineering. It's well worth a look if you're a nerd like me :) Nathan Myhrvold is a "renaissance man".

[@synsam12345]

Why not x) It's an experience. I don't think it'll replace "real" food, but it sure as hell would be fun to eat at one of those resturants :3

[@someman7]

As long as it is deemed unnecessary to prioritize, we will bathe in masterfully prepared food, while others will starve.

[@MRSketch09]

That was interesting... and looks like something that would come in handy in certain situations. Think I'll just keep it simple though.

[@gulllars]

Actually, there is both a slight conflict and overlap with the "slow food" and "natural/raw food" movements and modernist cuisine. The conflict is the way the role of food is viewed, the overlap is a rejection of poorly made industrial food, and striving to get the most out of the experience of eating. Modernist cuisine does this in a direct and scientific way, disregarding the traditional understanding of the role of the components, and empasizes what you can DO with them, and how it tastes. ->

[@astroboomboy]

I don't want to smell gases and chemicals while I'm cooking, I want to smell the meat on charcoal and fish in the frying pan! Those are precious moments, savoring the smell and taste before eating, and building up an appetite. To me, food is also about tradition, and although I'm no conservative, I like to keep the traditions in my family alive. At the same time, I haven't tasted modernist food, so maybe that will change my mind...

[@gulllars]

Sorry, it's the middle of the night here, i meant you are misrepresenting the situation. I don't know why i said strawman, it just popped into my head. Anyways, global food supply is a big and complicated problem, but there are 2 main reasons some starve: Local/regional food production, and purchasing power. Simplified: If the local food production fails, you need to import. If you don't have money to buy/import food, you could grow your own if you can get some land. If both fail, you starve.

[@gulllars]

They are not mutually exclusive. I'd even say they are not really clearly causally linked. If anything, more knowledge of food and food preparation could HELP feed the world, and increase the quality/standards of food eaten in many countries. BTW, there is not a lack of potential food (crops that could be grown on current cultuvated land, or food fit for humans thrown away or fed to animals) in the world, there's a lack of _access_ to food. Some is geographical, some is financial.

[@adamcook717]

he's afraid to say what weirdest thing he's ever made because it's sold all over the place and is gonna mess with everyone body chemistry.

[@TheHasseBas]

Wohooo! Denmark

[@Hansemann95]

5:00 hehehehe "that's a scary laugh" augh augh auhg

[@YashaClone]

Different way to cook the same old burger but it will cost me more than it should. No gracias.

[@efesair]

i lived for more than a year in North America and been to all sorts of restaurants etc. believe it or not, only one restaurant (Maui,Hawaii) served food that was good enough to be called food. people, keep your new way of cooking over there and PLEASE do not bring it to Europe (you would go bankrupt anyway)..!!!

[@someman7]

And if you live on planet earth, then you have neighbors who are busy thinking how to dispose of all the extra food on their hands. Also, money.

[@takecareoffyou]

Upgrade Bicycle Lanes

[@renoookas]

but is it any healthier?..

[@Mjolnir258]

That makes no sense, as you are entirely made of chemicals... Specific compounds are poisonous to us, but chemicals in general are not.

[@adamcook717]

Maple Leaf = Make Believe

[@madstogodonkild9821]

Denmark

[@gulllars]

You're using a strawman argument, to a large degree at least. It's not the same people who make the menu of a restaurant in america and sell groceries at a market in africa or india. Most of the time their supply chains don't even overlap. Sure, politicians could do something, but it would have to be an international collaboration of resource distribution. That has little to nothing to do with what gastronomers work on. Modernist Cuisine uses most of the same raw food as conventinal food does.

[@adamcook717]

The food's already made out of all this garbage they are just expecting you to make it. It will take 15 ingredients just to make french fries. This shit shouldn't exist.

[@Bernardo___Matos]

nice view bot!

[@senveytzu7011]

en

[@someman7]

Straw man is a misrepresentation of another's opinion. Where have I done that? Let me put it this way: Where I live the people say grace before a meal and even call it a sin to throw it away. This stems from a healthy attitude towards food, recognizing its primary purpose. Westerners don't say grace and apparently discard non-luxury food. It's not because food is less valuable to a human being, but because of an illusion of abundance of it. It's not universal and it's poor taste to pretend it is

[@someman7]

This is ridiculous, feed the world with regular food first.

[@amlynnm]

:(