- May 14, 2012
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Am I the only one getting tired of it? I understand that the future can surprise, but some of the predictions associated with 3D printing are such patently obvious nonsense that they get on my nerves.
Exhibit A: Open source cola and the 'Napster moment' for the food business, wherein the author paints this scenario:
Yeah, imagine it -- because you'll still be imagining it in 20 years. For starters, how can you "3D print" a liquid? The very idea is absurd. "3D printing a liquid" is a process we've had for thousands of years -- we call it "mixing".
If people can't duplicate the Coke recipe now, how is a 3D printer going to change anything? What does the 3D printing have to do with recipes at all?
Same with solid foods to a certain extent -- the issue isn't fabrication, it's ingredients and methods. What "ink" does this writer think is going to be put into a 3D printer to make a Big Mac? Are we going to have plastic tanks filled with liquified lettuce? Machine-compatible special sauce packets? The idea is ludicrous. What exactly is the 3D printer gaining me that following a recipe with real ingredients cannot? If I want a gluten-free bun, why can't I just bake or buy a gluten-free bun? What is the 3D printer bringing to the table?
Finally, even if you could exactly duplicate the chemical ingredients in a Big Mac, it's not going to taste like a Big Mac coming out of your "3D food printer", any more than it tastes like a Big Mac after it's been sitting in your fridge for three days and then reheated in the microwave.
Seriously, these people sound like the ones who claim we'll have transporters in a few years. They give technologists a bad name.
Exhibit A: Open source cola and the 'Napster moment' for the food business, wherein the author paints this scenario:
Imagine yourself in twenty years sitting down in your kitchen and wanting a glass of cola and a hamburger. You could download Coca-Cola's classic recipe to go with a McDonald's Big Mac, but you could also download that extra-caffeinated cola someone's hacked onto the server along with a Big Mac with a particularly smoky ketchup in place of the banal, "official" version. Or you could knock something new up yourself, a drink that's sugar- and caffeine-free and with an extra shot of vitamin B and a burger bun that's gluten-free.
Yeah, imagine it -- because you'll still be imagining it in 20 years. For starters, how can you "3D print" a liquid? The very idea is absurd. "3D printing a liquid" is a process we've had for thousands of years -- we call it "mixing".
If people can't duplicate the Coke recipe now, how is a 3D printer going to change anything? What does the 3D printing have to do with recipes at all?
Same with solid foods to a certain extent -- the issue isn't fabrication, it's ingredients and methods. What "ink" does this writer think is going to be put into a 3D printer to make a Big Mac? Are we going to have plastic tanks filled with liquified lettuce? Machine-compatible special sauce packets? The idea is ludicrous. What exactly is the 3D printer gaining me that following a recipe with real ingredients cannot? If I want a gluten-free bun, why can't I just bake or buy a gluten-free bun? What is the 3D printer bringing to the table?
Finally, even if you could exactly duplicate the chemical ingredients in a Big Mac, it's not going to taste like a Big Mac coming out of your "3D food printer", any more than it tastes like a Big Mac after it's been sitting in your fridge for three days and then reheated in the microwave.
Seriously, these people sound like the ones who claim we'll have transporters in a few years. They give technologists a bad name.
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