Computational creativity and the future of AI

Food

Cognitive Cooking with Chef Watson includes 65 recipes developed with the help of IBM's Wa...

These days, it seems like every celebrity comes out with a cookbook at some point, and IBM's Watson supercomputer is no exception. The newly released Cognitive Cooking with Chef Watson includes 65 recipes, developed with the help of what's billed as "the world’s first cognitive cooking system", is the result of a three-year collaboration between IBM Research and chefs at the Institute of Culinary Education (ICE).  Read More

The sensor makes use of modified carbon nanotubes in order to detect decay in meat (Image:...

A team of MIT chemists has developed a small sensor that's capable of telling consumers whether the meat in their refrigerators is safe to eat. The team believes that the inexpensive device, which makes use of modified carbon nanotubes, could help cut down on food waste.  Read More

Le Bistrot du Lion transcends the traditional food truck by using a compact van and traile...

Good design is a functional expression of purpose and after 200 years of creating household technology and a 125 years of designing transportation technology, Peugeot Design has married the two with an ingenious mobile restaurant "Foodtruck" concept.  Read More

Freight Farms is one of a number of companies offering shipping containers set up as self-...

Ensuring that the food we eat is locally and sustainably grown is not always easy, especially in cities where crop-growing space is at a premium. Firms like Freight Farms and Cropbox, however, have a solution to this problem. They offer shipping containers that are kitted out as self-contained farms.  Read More

The Cinder Sensing Cooker brings precision temperature control to home grilling

With its ability to cook foods with precision, sous vide has caused a minor kitchen revolution in recent years, but its reliance on water baths and vacuum bags, plus the need to sear some foods after cooking still makes it daunting for the busy or inexperienced home chef. The Cinder Sensing Cooker, developed by San Francisco-based startup Cinder, aims to make cooking a bit easier by combining the precision of sous vide with the simplicity of a countertop grill.  Read More

The Mini--Farm Grow Box from Food Rising (Photo: Food Rising)

Texas-based consumer health advocate Mike Adams of non-profit organization Food Rising has developed a new soil-free, non-electric, home-based food grow system called the Mini-Farm Grow Box. The system doesn't require home gardeners to weed out invaders, there are no pumps, motors or complex parts to service and maintain, and it's reported to require about 1/20th of the water of conventional agriculture and about half the space of soil gardening.  Read More

As your food moves from cold to hot, it morphs from blue, to red, and to white hot when it...

For all the time they save us in food preparation, burnt tongues and frozen centers are an all too common occurrence when dealing with microwaves. But former NASA engineer-turned-inventor Mark Rober reckons nuking our food shouldn't involve so much guesswork. His take on the everyday kitchen appliance offers a thermal vision display of your food as it cooks, so you know exactly when it's time to chow down.  Read More

This year's BGDC tasks entrants with developing a biomimetic design that solves an importa...

Previously only open to students, this year's challenge from the Biomimicry Institute is open to professionals for the first time. This year, entrants are tasked with tasked with developing a biomimetic design that solves an important food system challenge.  Read More

The Fungi Mutarium is both beautiful and alien, creating edible fungus products out of pla...

"Fungus", "plastic", and "edible" are three words you probably wouldn't think would go together, but Austria-based Livin Studio is keen to make you think again. It is responsible for the Fungal Mutarium, a prototype terrarium that uses bioremediation techniques to destroy plastic while creating edible fungus creations in the form of little pods that can be flavored and filled.  Read More

LLNL physical chemist George Farquar, who led the team that invented DNATrax, demonstrates...

According to the US Center for Disease Control (CDC), 129,000 Americans are sent to hospital and 3,000 die each year from food poisoning. Currently, tracing contaminated food is largely a matter of record keeping and detective work, but Lawrence Livermore National Laboratory (LLNL) researchers, in partnership with DNATrek, have developed DNATrax, a DNA-based additive for directly tracking food from producer to consumer.  Read More

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