Genius
sweet merciful crap. how did i not hear about this place sooner? might have to have dinner in the west village tomorrow night just to swing by popbar.
Dan Barber, Executive Chef and Co-Owner of the Blue Hill restaurants in New York and Westchester, gave this talk at the TED 2008 Taste3 Conference in Napa, California about a small farm in Spain making waves with a humane way of producing Foie Gras. The product they sell is so good that they have won major awards despite some protest that they aren’t true Foie Gras since they don’t force-feed the geese).
During the talk, he pledges to not serve Foie Gras at his restaurants anymore after having this stuff. A group of friends and I are heading out to Blue Hill at Stone Barns for my birthday next month. I certainly hope he’s changed his mind by then.
(thanks Ian)
Philips has launched a project called “FOOD” that takes a look at the future of food 15-20 years from now. From the site:
These investigations, like other probe projects, examine the possible consequences of various (long-range) social trends and ‘weak signals’ emerging from the margins of society. In the case of food, this involved tracking and interpreting issues like the shift in emphasis from curative to preventative medicine, the growth in popularity of organic produce, implications of genetic modification, land use patterns in growing what we eat, the threat of serious shortages, and rising food prices. The result was an extension to Philips Design’s ongoing design probes program with three new projects; Diagnostic Kitchen, Food Creation and Home Farming.
The video above is one of the ideas that stemmed from this project - a 3D food printer. It allows you to design a form to print and then add specific elements (flavors, ingredients, etc.) into that shape. Below are some examples of possible results.
You can check out the other videos at the Design Probes Ning site.
(via Today and Tomorrow)
Herve This is crazy. In this video by Coolhunting, food scientist and Molecular Gastronomist Herve This gives a cooking demonstration and provides some advice on eating: “If you have a poor sandwich with very good friends it’s always good, and a very good meal with awful people is not good. I had it. It is not good.” That said, I’ll stick to having very good sandwiches with very good people. (via Coolhunting)
