Spork & Ladle, LLC

10/24/2017

Acoustic levitation of food droplets? "Sounds" cool!

We present two realizations of TastyFloats, a novel system that uses acoustic levitation to deliver food morsels to the users’ tongue. To explore TastyFloats...

09/11/2015

Meat Wilde!

http://www.dailycamera.com/boulder-business/ci_28777971/at-boulder-startup-wilde-meat-is-back

There's a new player in the energy bar market, and it tastes more appetizing than it sounds: Boulder, meet the meat bar.

05/18/2015

Everyone who has had a cold knows that sense of smell impacts your perception of taste. We also know that auditory sensory input influences perception of taste. We learn more and more about "taste" every day. What we know is impressive, what we don't yet know is mind boggling.

http://chronicle.cornell.edu/stories/2015/05/planes-savory-tomato-becomes-favored-flavor

Cornell Chronicle: Daily news from Cornell University

10/23/2014

Ever wonder why pigs can find truffles? Turns out, they contain a chemical that is also found in the "saliva foam" of male pigs when they are courting the female. The same chemical is found in armpit sweat of male humans.

07/19/2014

Now that's a spork.

06/02/2014

Literally, the sounds of science. Research indicates that flavor perception can be modulated with sound. Low tones yield a higher perception of bitterness while high pitch tones enhance sweetness perception. Try this with a glass of water. Drink the water and note the flavor. Then listen to a few seconds of the sweet track and try another sip. Switch to the bitter track and try again. Do you taste the difference? Perhaps the sugar content of food can be reduced by incorporating musical greeting card technology!

http://condimentjunkie.co.uk/blog/2014/4/1/bittersweet-symphony

Modulating the taste of food, purely by sound

05/23/2014

A high quality, German fillet knife such as a Wusthof is really, really, ridiculously sharp; so either be very careful when packing them, or be sure to keep Steri-Strips on hand.

03/07/2014

Ever feel like things at work are spinning out of control at 8 miles per hour?

02/28/2014

Generally, aged cheese is considered to be more desirable. However, this may be excessively aged cheese.

http://www.usatoday.com/story/tech/2014/02/25/worlds-oldest-cheese/5776373/

A paper just out reports 3,800-year-old cheese, the world's oldest, that was laid in lumps on the neck of a mummy excavated in western China.

10/24/2013

A shameless plug for the roles food scientists and food technology play in our world. Some technology is scary and even concerning, but in the US, we enjoy some pretty amazing luxuries with our food supply. And, not all food science is synthetic chemicals and frankenscience. Natural & Organic products need a lot of science and technology too, especially since consumers want these products to have all the beneficial attributes (shelf stability, long shelf life, bright colors, etc) as their conventional counterparts. Using potassium sorbate makes it pretty easy to extend shelf life - getting the same shelf life without it takes some pretty clever science!

http://youtu.be/Bx9p4ZK1cuE

A World Without Food Science: What would a trip to your local grocery store be like without the benefit of research and technology? How would food shopping l...

08/08/2013

This potentially creates some interesting conflict for consumers. Many people are upset with GMO's, and this is frankenfood at its best. However, it also uses a fraction of the land & water and far less energy than current methods of raising beef; and eliminates the concerns about ethical treatment of animals raised for food.

http://www.popsci.com/technology/article/2013-08/first-lab-grown-hamburger-served

Since 2008, Dr. Mark Post has been working on growing edible meat in a laboratory. Today, at an event in London, the