March 10th, 2014
06:30 PM ET
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Take one big, bad, legendary computer, a social network and a team of adventurous chefs, then mix them up inside a food truck. Serve up the results to a line of curious, hungry festival-goers eager to sample the world’s first man-machine fusion food.

It's called "cognitive cooking" and here is how it works: Twitter users employing the hashtag #ibmfoodtruck and voters on IBM's website pick a familiar dish like kebabs or fish and chips. Then IBM's Watson supercomputer (best known to non-techies for its appearance on the TV show "Jeopardy") creates a long list of eight or more ingredients based upon a chemical analysis of their flavor compounds. Finally, the dish is conceived, prepared and served from a food truck by a team of cooks co-led by Michael Laiskonis and James Briscione of New York City's Institute of Culinary Education.
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Filed under: Chefs • Events • Food Science • SXSW • Technology • Twitter


'Local' is always on the menu in Okinawa
March 10th, 2014
01:45 PM ET
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When it comes to food movements, the word “local” is a rarity in Okinawa. That's because restaurants in Japan's southernmost prefecture have been doing the local thing long before it was trending - or even just trendy.

World-renowned for promoting health and longevity, traditional Okinawan cuisine uses primarily local ingredients. What's more, it's easy to find.
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Filed under: Asian • Japanese • Local Food


Merger makes ChiquitaFyffes top banana
March 10th, 2014
09:02 AM ET
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U.S. banana producer Chiquita Brands International and Ireland's Fyffes have agreed to merge and create the world's largest banana company.

The combined company, to be known as ChiquitaFyffes, is set to displace privately-held Dole from the No. 1 spot.
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March 10th, 2014
07:05 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

You’ve read about them before: the $750 cupcake and $5,000 burger you can find in Las Vegas; the $10,000 martini on sale in West Hollywood. Some people must be ordering them and feeling like it was money well spent. Lots of others will file those dishes under the Ripped-off-at-a-Restaurant category.

On the other end of the spectrum is a new model that’s gaining traction across the country and around the world: pay-what-you-want spots. You make the call on the price of the dish, and when you pay a little extra it helps feed people who are in need. Right on for the places below.
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Filed under: Chain • Charity • Content Partner • Food and Wine • Hunger • Restaurants


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