A podcast about foodtech and the future of food brought to you by The Spoon. Formerly known as the SmartKitchen Show.
A Conversation with Harold McGee
Before there was Modernist Cuisine and the entire molecular gastronomy movement, there was Harold McGee.
McGee changed the culinary landscape and, in particular, science-forward food writing with his book, "On Food and Cooking: The Science and Lore of the Kitchen", when it was published in 1984.
Since the publication of his seminal book, McGee has influenced a generation of chefs and food writers, as well as creating the original big bang for what would become the molecular gastronomy movement.
And now McGee is expanding his examination of how we examine and take in the world around us with his new book, " NOSE DIVE: A Field Guide to the World's Smells."
In this episode Mike talks with Harold about his new book, how he views the current state of culinary innovation and asks him about what gets him excited nowadays when it comes to food.
Editor Podcast: Amazon's Palm Pay And Bear's New Front-of-House Robot
Amazon has unveiled yet another innovative yet slightly creep new technology in their palm-pay concept at Amazon Go.
The Spoon editors discuss this and other stories in this week's editor roundtable, including
-Bear intro Servi the restaurant robot
-Shiok gets more funding for its lab-grown shellfish
-Light-killing water vessel?
We also preview some of the finalists for the Startup Showcase for Smart Kitchen Summit.
Editor Roundtable: Gaze-controlled cooking appliances and automat 2.0
The editor gang gets together to discuss some of the most interesting stories of the week, including:
-What reducing food waste means rethinking the fridge
-A new technology that lets you control your cooking appliance with your gaze
-How companies like Brightseed are using AI to create entirely new food products
-We ask if the next-gen automat is here (or if gen 1 ever left)?
As always, you can read about these stories and more at The Spoon (www.thespoon.tech).
Spoon Editor Roundtable: Talking Walmart+ and Ghost Kitchen Robots
In this episode, The Spoon team talks about Walmart's new membership program and the launch of Grabango's technology at Giant Eagle. The team also discusses a new ghost kitchen robot, food halls at H-E-B and a new startup that is using AI to create cheese. Mike also complains about the lack of bathrooms on road trips.
Food Tech Show listeners: Smart Kitchen Summit is in six weeks! Just go to www.smartkitchensummit.com to learn more.
Anova's Steam Oven, The Dunkin Cup & Paying With Your Face
This week the editor team got together to discuss the following stories:
-Anova's new combi oven and whether steam will be the next big thing on the consumer kitchen
-The broader trend towards more sustainable packaging
-The creep factor of paying with your face
-GE's new chef platform
As always, find more podcasts at www.thespoon.tech
An Almost All Coffee Pod: Spinn, Coffee Robots & Atomo
The Spoon team have a heavily caffeinated conversation about the layoffs at Cafe-X, Mike's first week with the Spinn and Atomo molecular coffee. We also talk about a new ghost kitchen funding and augmented reality powered restaurant menus.
Also, Mike suggests new names for both Chris and Jenn.