Distilling food to its emotional essence

If Hugo Liu has his way, we will be ordering and cooking food in the near future based on emotions instead of ingredients. Liu, who holds a phD in media arts and sciences from MIT, has developed new methods of classifying food, raising quite a few highbrows in the foodie world. From an LA Times article by Regina Schrambling:

“…”Gulp Fiction” is a leap into uncharted terrain. It reflects Liu’s interest in collecting “words and virtualities — uncooked recipes and imagined foods,” hence the title.

The user of this program can have it write a recipe, selecting from essences Liu has programmed as being necessary to make a French, or a Cajun, or a Japanese dish. The fun is in the context: A request for “sad” oatmeal produces a recipe with red wine, beer, gin, vodka, brandy and soda; “poetic” pizza has no crust; “pensive” deviled eggs call for apricot preserves.”

Two recipes are included with the article Demoniacal Potatoes, which include shiitake mushrooms, anchovies and diced cucumbers, and Ceremonius Ice Cream, made with green tea powder (matcha), organic rose petals and white chocolate.

Will a cook’s lexicon now include new ingredients or profiles such as “chillin'”, “groovy” or “downer” in the near future? Stay tuned…

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