Thursday, 5 March 2009

Dear Mr Blumenthal



.................................................................................................................................................................
Dear Mr. Blumenthal

Thought that you might be interested in this extraordinary development in food science.
A post graduate student at the Faculty of Information Technology at the Pazmany Peter Catholic University in Budapest Click below if you dare.....
Says he has worked out a way of transmitting flavour in a digital form. He is enrolled in the research dept working with a synthetic polymer membrane that is both a receptor and a transmitter of flavours that have been digitised. It uses nano technology replicating the 5 basic flavour receptors in the tongue. The membrane is placed on the palate and a cord is connected to a black box about the size of an iPod that can be connected to a computer or a 3G type mobile phone.
They say...... [translated]
“What makes this development possible in these emerging new fields?
On the one hand it happened first in the history of technology that molecules can be observed, and molecular-sized machines can be built, on the other hand computer technology also opened innovative frontiers. With Micro-technology, the development of Micro-electronics, then the appearance of Nano-technology electromagnetic interactions that determine molecular dynamism became understandable and can be influenced. Special machines can be built that track and visualize on a molecular level physical changes that accompany the processes of living organisms, and can implant pre-programmed machines, capable of establishing interaction, into those organisms. "

The transmitter is placed in a liquid [It has to be an electrolyte] and the computer at the transmission site digitises the flavour analogues and sends it via the web or phone line to the receptor that has a similar set up. So in theory you could be in your kitchen laboratory in Bray and your diners, or at this early stage tasters, could be anywhere at all.
I guess the only thing to worry about would be a virus getting into the system.

4 comments:

steve said...

How awful for him to have to close, be it voluntarily & dealing with the possible stigma that may linger as a result of that outbreak of food poisoning George.
It's one of my greatest fears.

Sunnybrae and all who sail in her said...

Indeed check out www.coldmud.com

Darby said...

Sounds like the perfect answer to my weight problem!

Sunnybrae and all who sail in her said...

Darby
Not as good as French air..