We've talk a lot about the intangible qualities that affect a meal: the place, the people, the mood, the amount of sleep you've had. All of these things and more go into the experience. We've especially focused on the way memory affects food. In the video that accompanies the BBC article, chef James Briscione says that "creativity is all about previous experience...it's something we remember that spurs us to create a new dish." Yet the recipes put together by Watson are new even to the chefs cooking from them. In class, we'll discuss whether this is taking away from the humanity of food. We'll also look at the more practical implications discussed in the article, and perhaps some other ways food and technology are coming together.
Wow! I think this is such an incredible concept and an amazing use of technology…I kind of love it. It's easy to get stuck cooking the same dishes, or relying on the same flavor combinations, and it can be so limiting for our food culture. This seems like the perfect way to facilitate creative experimentation with ingredients - by providing inspiration and an entirely new foundation from which to build a recipe. It seems to be rare to see such innovative, technological developments in the food world. Great find Jordan!
ReplyDeleteWow, this is fascinating, Jordan! I'm really glad you brought this to our attention. And I'm glad you said in class we will be discussing where humanity fits into this because my constant thought while reading this was "Yeah this sounds great, but are we really at the point where even food is controlled by a machine?" I think this will inspire great conversation in class and I'm very excited to discuss it.
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