
Food Tech
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Korean designer Jihyum Ryou reimagines food storage without a fridge. In his project ‘Save Food From The Fridge’ Ryou uses traditional word-of-mouth knowledge and everyday objects to preserve food in an eco-friendly way, without the use of a fridge to keep the food fresh. “Observing the food and therefore changing the notion of food preservation, we could find the answer to current situations such as the overuse of energy and food wastage.” Ryou wrote on his website. “My design is a tool to implement that knowledge in a tangible way and slowly it changes the bigger picture of society. I believe that once people are given a tool that triggers their minds and requires a mental effort to use it, new traditions and new rituals can be introduced into our culture.”
Korean Designer Reimagines Food Storage, Preservation, Without A Fridge
Lab-grown burgers will be served up in October Link to video: Lab-grown burger to be served up in October Lurking in a petri dish in a laboratory in the Netherlands is an unlikely contender for the future of food . The yellow-pink sliver the size of a corn plaster is the state-of-the-art in lab-grown meat , and a milestone on the path to the world's first burger made from stem cells .
£200,000 test-tube burger marks milestone in future meat-eating | Environment
Growing Plants in the Dark
The Right to Sell Kids Junk
Pig ears and donkey butts: 5 foods that could save the world
Photo by Laura Billings. Andrew Zimmern, host of the Travel Channel’s Bizarre Foods , eats some pretty strange dishes. Now, he wants you to do the same in the name of saving the world: You can change the world one plate at a time. If we can take better advantage of the global pantry and eat from a wider variety of choices we would do more to combat food poverty, our damaged food production system, obesity and other systemic health and wellness issues than any one single act I can imagine.Feeding the Tiny Humans of the Future: Amsterdam's Disproportionate Restaurant - Lifestyle
Stop exercising, eat as much as you want ... and still lose weight? It sounds impossible, but UC Irvine and Italian researchers have found that by blocking a natural, marijuana-like chemical regulating energy metabolism, this can happen, at least in the lab. To create this hypermetabolic state, UCI pharmacology professor Daniele Piomelli and colleagues engineered neurons in the forebrains of mice to limit production of an endocannabinoid compound called 2-AG.
Blocking natural, marijuana-like chemical in the brain boosts fat burning
Here’s a solution to our ever-growing plastic problem: package food and beverage items in edible packaging that’s actually good enough to eat. Dr. David Edwards, a professor at Harvard, is working on it. After creating Breathable Foods and an energy capsule , Edwards moved on to WikiCells, an edible packaging technology.
In The Future, You Will Eat Your Food Packaging, And It Will Be Delicious
Treating sugar as an addiction, Bart Hoebel demonstrates withdrawal, binging and brain chemistry changes in rats. PRINCETON (US) —Scientists now have proof why those sugar cravings are so hard to ignore. New evidence suggests sugar can be addictive, wielding its power over the brain in a manner similar to drugs like nicotine and cocaine. “We have the first set of comprehensive studies showing the strong suggestion of sugar addiction in rats and a mechanism that might underlie it,” says Princeton professor Bart Hoebel, who led the study. Hoebel believes the findings eventually could have implications for treating people with eating disorders.
Had your sugar fix today?
Milan 2010: designer Hafsteinn Juliusson of Iceland and Italy presented flavoured paper snacks in Milan last week. Called Slim Chips, the snacks are made of edible paper with organic colours and flavours in peppermint, blueberry and sweet potato. See all our stories about Milan 2010 in our special category .

