The thing is, we can wrap out minds around 3d printing organic food items. Unless we can somehow combine the raw atoms, the only way to 3d print a chicken sandwich, is to use chicken particles, bread particles, cheese particles, and anythings else you want on the sandwich. Or it will be a chicken "flavored" "sandwich" made up of some organic matter. The idea that we could make a device to fly wasn't as absurd because there were animals in nature that had already mastered flight. We just had to understand lift and propulsion and harness it in a way that was efficient enough to sustain said flight.
MIT's Digital Food Printer Creates Nutritious Meals
by Diane Pham, 01/20/10
filed under: Green Appliances, green gadgets, Green Kitchen, Green Products
sustainable design, green design, MIT, digital food printer, no waste, cooking, 3d printer, Cornucopia, well balanced meals
Heres an interesting thought: What if eating greener and more sustainably meant printing your meals? Marcelo Coelho and Amit Zoran, a couple ingenious minds at MIT, have come up with a way to do just that. Hailed as The Cornucopia, this 3-D printer concept is a personal food factory that fuses the digital world with the realm of cooking by storing, precisely mixing, depositing, and cooking layers of ingredients with no waste.
MIT, digital food printer, no waste, cooking, 3d printer, Cornucopia, well balanced meals
Cornucopias printing process begins with an array of food canisters filled with the cooks foods of choice. After a meal selection has been made using the devices multi-touch translucent screen, users are able to see their meal being assembled while simultaneously manipulating real-time parameters, such as calories or carbohydrate content. Each ingredient is then piped into a mixer and then very precisely extruded, allowing for very exact and elaborate combinations of food.
Once each ingredient has been dropped, the food is then heated or cooled by Cornucopias chamber or via the heating and cooling tubes located on the printing head. In fact, the ability to hyper-localize heating and create rapid temperature changes also allows for the creation of meals with flavors and textures that would be impossible to replicate with present-day cooking methods.
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The scenario painted by the link the OP objected to was based on thoughts of what the future can hold given what the MIT machine may bring. It was not based on some fantastical notion I think the OP read into it, that food or drinks would be assembled from constituent atoms, etc. What is does is real and recipes for duplicating what it can do can be stored digitally and exchanged on line. Where this technology will go is wide open, in my opinion. It could be hype or find applications we can't imagine. Personally, I could see how such a technology, like sushi's capacity to get me to eat shit I wouldn't touch otherwise, might make insect protein palatable, a switch humanity will likely have to make. You can grow, as I understand it, tons and tons of meal worm protein in a small area by growing it vertically. Puffed meal worm juice that tastes like chocolate or yogurt might be something I could handle.