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| future_fabulators:food_horizons [2014-05-06 09:41] – nik | future_fabulators:food_horizons [2014-10-25 16:02] (current) – [misc/notes/sort] maja |
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| "People tend to find the taste of Soylent to be familiar: the predominant sensation is one of doughiness. The liquid is smooth but grainy in your mouth, and it has a yeasty, comforting blandness about it." [[http://www.newyorker.com/reporting/2014/05/12/140512fa_fact_widdicombe?currentPage=all&mobify=0|Could Soylent Replace Food?]] | "People tend to find the taste of Soylent to be familiar: the predominant sensation is one of doughiness. The liquid is smooth but grainy in your mouth, and it has a yeasty, comforting blandness about it." [[http://www.newyorker.com/reporting/2014/05/12/140512fa_fact_widdicombe?currentPage=all&mobify=0|Could Soylent Replace Food?]] |
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| | * Several food experts on food futures: http://time.com/3482452/future-of-food/ |
| * e.g. http://www.cookingforengineers.com/recipe/34/Garlic-Roasted-Potatoes/trn | * e.g. http://www.cookingforengineers.com/recipe/34/Garlic-Roasted-Potatoes/trn |
| * e.g. https://www.quora.com/Cooking/What-are-some-technique-to-chopping-vegetables | * e.g. https://www.quora.com/Cooking/What-are-some-technique-to-chopping-vegetables |
nik