Friday, July 29, 2016

pneumatic bread

I've just been to San Francisco, which stakes claims to being one of the sourdough bread capitals of the world. Coming from Melbourne, where sourdough is also raised on a pedestal as an art form, I was intrigued to try some of the best. I tried several loaves, from the touristy sourdough factory on Fisherman's Wharf, to a line-up and queue little bakery on the other side of town.

The bread was good, but where I really discovered something different, was at the SciFoo conference I was attending a few days later at Google in Palo Alto. There I found bread which had been raised to new heights, not through artisanal techniques, but rather, pneumatic technology.


As part of an MIT winter course, Lining Yao was teaching students how to design pneumatic food. Playing with the puffy qualities of fermenting bread dough, the instructors had already experimented with a food plotter that cut the dough into a designing shape, as well as a pneumatic system to blow air into the food. Here are some of the results of those experiments.


Through hands-on-learning the students in the class also experimented with pneumatic food of different kinds such as cheese and sugar. I know this is a bit of a stretch from pneumatic tube systems, but I just couldn't resist sharing these beautiful pneumatic food creations with you.

Images from http://www.chinyicheng.com/inflated-appetite/.

3 comments:

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  2. Thanks for sharing these beautiful pneumatic food creations with us dear. It is so nice of you. You know your post was so unique and different with other recipes. thumbs up!

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  3. Nature always helps a writer to learn from its elements. Nature always try to teach new lessons and a writer transform its experience into words. He can transform even silence into words. This blog taught me a lesson.
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