Molecular gastronomy, the science of cooking, is making exciting breakthroughs. One future direction could be combining cooking with genotyping. It is becoming increasingly cheap and easy to find people's genetic structure. Given the strong role genes play in taste and smell, I wouldn't be surprised if high-end restaurants start genotyping individual people to customize meals.
This idea was inspired by Cory Doctrow's Makers.
No comments:
Post a Comment