08 May 2013
Future [Shock] Food
simulated cooking experience instructs budding chefs on the fine points of sautéing—sans actual food. Sensors calculate the moisture content of the faux meat and veggies as they're 'heated'; the resultant changes in virtual weight and texture dictate the physical experience of holding the pan. All this raises a question for me: Will such technology eventually find its way into the home kitchen? I see no reason why it shouldn't, for better or worse.