Harper’s Bazaar lists its top eateries with a great view to go along including 360 Bar & Dining “with sweeping views of the Sydney skyline, at the top of the Sydney Tower is a 'rooftop' you won't want to miss. With dark wood finishes and soft light sculptures, the mood sets itself as you dine on a 2-3 course meal of everything from oysters to handmade tagliatelle.”
Sushi is an art form, but one that is getting increasingly automated – the video below shows a fascinating amount of technology in magnets, sensors, POS at a sushi bar.
Wikipedia describes the growing phenomenon not just in Japan but coming to a location near you
Kaiten-zushi is a sushi restaurant where the plates with the sushi are placed on a rotating conveyor belt or moat that winds through the restaurant and moves past every table and counter seat. Customers may place special orders, but most simply pick their selections from a steady stream of fresh sushi moving along the conveyor belt. The final bill is based on the number and type of plates of the consumed sushi. Some restaurants use a fancier presentation such as miniature wooden "sushi boats" traveling small canals or miniature locomotive cars.
Buzzing along at 350 feet, it takes the ground-controlled aircraft just 11 minutes and 16 seconds to pass over 22.5 acres and capture 219 images.
If a yellow patch shows up on the near-infrared photographs, that alerts the staff at Highland Precision Ag — and eventually, the grower — that there is an issue with some of the plants. The drone team can then come back with more specialized cameras and lenses to pinpoint exactly the problem the plants have encountered, whether that’s spider mites, mold or something else that could kill them or hinder peak production.
Over the next three years, the system Highland Precision Ag is developing will give farmers custom computer dashboards on which they can monitor their crops, follow recipes for treating disease and treat only those areas of their fields that need it.
“Most farmers today just broadcast chemicals” across their fields, Maxwell said. “We want to get to the point we can build a recipe with fertilizer or chemical companies, a customized treatment plan. That will reduce the footprint, environmentally, while still producing the yields we need to produce for a hungry world.”
“Fortunately, the fruit found a new mammal to rely on: humans. People had been using wild gourds for containers and possibly even floatation devices for fishnets. But over time, they began eating the fruit, replanting the ones that were most palatable. Eventually, over thousands of years, the fruit evolved to become mild and tasty — and now icons of the fall season.
Scientists have previously known that Cucurbita was domesticated. But to gain more insight, the researchers analyzed the genomes of ancient Cucurbita samples — bits of seeds and rind — found in caves in places such as central Mexico and the Ozark Mountains in the central U.S. The genetic patterns of the samples reveal human agricultural fingerprints all over the plant’s evolutionary history.”
Perhaps a few years ago, the concept of intermingling molecular gastronomy with Indian food seemed implausible. Anand and Kalra can be credited for changing this scenario. Much of this science revolves around altering textures and presenting recognisable flavours in unique presentations, and that’s precisely what’s attempted with progressive Indian cuisine as well. For instance, Gaggan’s take on the classic frozen Indian dessert kulfi is nitro-flambeed reduced milk with sun-dried figs, served with freeze-dried figs. A meal at Masala Library will also alter your perception on how palate cleansers can successfully be adapted into Indian flavours. The mishti doi sorbet is the smoothened flash-frozen version of the Bengali yogurt presented with strawberry coulis and served in between courses. Most dishes on their menus are crafted through molecular techniques such as powdered foods and foams.
Many of the foods that we chow down on every day were invented not for us, but for soldiers.
Energy bars, canned goods, deli meats — all have military origins. Same goes for ready-to-eat guacamole and goldfish crackers.
According to the new book, Combat-Ready Kitchen: How The U.S. Military Shapes The Way You Eat, many of the packaged, processed foods we find in today's supermarkets started out as science experiments in an Army laboratory. The foodstuffs themselves, or the processes that went into making them, were originally intended to serve as combat rations for soldiers out in the battlefield.
Indeed, military needs have driven food-preservation experiments for centuries.
“Yesterday, the appliance company launched an IndieGoGo campaign (yes, even a corporation with a $262 billion market cap can make use of crowdfunding) for its Opal Nugget Ice Maker, a countertop device that produces freezing cold crunchy crack. The campaign is less about raising money—GE’s got plenty of that—than about marketing the machine and soliciting feedback from interested consumers. And that feedback has been orgasmic. At the time of this writing, that Opal has raised half a million dollars from more than 1,300 people. Some people really love ice.
But GE already knew this. That’s why it built the Opal in the first place. A product of the company’s FirstBuild lab, the Opal was born after a message board suggestion led the company to dig further into this phenomenon. They found a subculture teeming with ice obsessives, both in and outside of the “Chew Belt.””
“Chef Watson understands food on a molecular level, and works off the theory that things that share similar flavor compounds taste good together. That knowledge makes Watson an interesting sidekick for both professional chefs and home cooks.
But Watson isn't just a chef. It's a computer system that learns by reading books, articles, or whatever you feed it. The cognitive system has been put to use in finance, healthcare, engineering and, most famously, on Jeopardy!
But this week, it was all about the food. I sat down for lunch with a few people from Watson's team to sample what a computer can come up with when given free rein in the kitchen.
The first thing I noticed was that the menu was like a very strange fusion restaurant. There was a Turkish-Korean Caesar salad, Indian turmeric paella and Belgian bacon pudding for dessert.”
Barrios is one of about 250 Chilean fishermen who have signed on with Shellcatch, a San Francisco startup seeking to profit from the growing demand for sustainable seafood. The company hopes its technology will combat the overfishing and fraud that threaten the international seafood trade. The Pew Charitable Trusts estimates that one out of five fish taken from the ocean is caught illegally, depleting stocks of certain species to levels that imperil their survival. Whether it’s to avoid fines for fishing without permits or going over their quota or simply to boost profits, fishermen often try to pass off one type of fish as another. Oceana, a U.S. nonprofit, ran DNA tests on 1,200 fish samples and found that one-third had been mislabeled, according to a 2013 report. “We think technology in the seafood space can disrupt the way business is being done, which currently involves large amounts of species fraud and illegality,” says Shellcatch founder Alfredo Sfeir. “Technology allows you to know the people behind your fish. That’s how it used to be.”
The celebrity chef will soon open a 100,000-square-foot International Food Market at the newly renovated SuperPier on Pier 57. Oh, and did I mention it’s inspired by Blade Runner?
Yes, the chaos and clamor of the market place from Ridley Scott’s dystopian masterpiece will be coming to Manhattan’s West Side. “It is meant to be crowded and chaotic because that’s what hawker centres should be,” said Bourdain’s partner Stephen Wether at the 2015 World Street Food Congress in Singapore. “It should activate all of your senses.”
Plans for the space, which eats up pretty much all of the SuperPier’s retail allotment, include a farmers market, hawker-style street food stalls, a 1,500-square-foot oyster bar, a bakery, butchers, a tapas bar, a tea shop, a pastry shop, and potentially even an outdoor Asian-themed beer garden. As Bourdain put it, foodies will be able to enjoy “expertly sliced Iberico ham and some Cava or Kuching-style laksa [soup], Chinese lamb noodles, Vietnamese pho or a decent barbecue brisket all in one place.”