E Commerce Iws Mar 24 Technology In The Kitchen
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E Commerce Iws Mar 24 Technology In The Kitchen

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    E Commerce Iws Mar 24 Technology In The Kitchen E Commerce Iws Mar 24 Technology In The Kitchen Presentation Transcript

    • Technology in the Kitchen
      How Geeks and Gadgets are Changing our Relationship with Food
      Marti McCaleb
      Washington & Lee University
      School of Law
      E-Commerce Practicum
      Ideas Worth Sharing
      March 24, 2010
    • Top Kitchen Innovations
      Induction Cooktops
      electromagnetic current beneath the cooktop runs up through the pot, creating resistance in the pot’s metal, heating up the pot itself
      Induction cooktops transfer 90% of its energy to the cookware
      Electric cooktops lose 50% of energy before they ever heat your food
      Gas coils lose 60% of energy to the outside environment
    • Top Kitchen Innovations
    • Top Kitchen Innovations
      Speedcook Ovens
      Combines convention heat with microwaves and/or light waves to cook up to 15x faster than conventional oven
      $7,895.00 at www.turbochef.com
      The Jetsons, anyone?
    • Top Kitchen Innovations
      VorwerkThermomix TM 31
      All-in-one countertop replacement appliance
      blends, steams, boils, grates, whisks, kneads, chops, and weighs
      $1,400 at www.ThermomixCanada.ca
      Will it do the dishes afterwards?
    • Top Kitchen Innovations
      Online Groceries
      Fresh, local produce delivered to your door on 24-hour notice
      In NYC, Seattle and several other major cities
    • Top Kitchen Innovations
      Microplane Grater
      This really did start out in someone’s garage
      Now, Microplane’s kitchen tools are chemically cut (not stamped) to provide the best slice available on the market
      $13
    • Top Kitchen Innovations
      EpicuriousiPhone app
      Recipe book and shopping list all in one
      Never again do you have to come home from the store to realize you forgot that one KEY ingredient
      FREE
    • Top Kitchen Innovations
      Molecular Gastronomy
      Chefs (w/ PhDs in chemistry) started experimenting with the chemical processes that cause our taste buds to register flavor
      Now, you can try it at home—spherification, thickening, foaming agents
      $69.99 at www.thinkgeek.com
    • Top Kitchen Innovations
      Sous Vide Supreme
      At home water oven
      vacuum sealed food is immersed in a water bath and cooked at a very consistent low temperature over a long period of time
      Taste and texture of sous vide cuisine is largely unexplored; new creative opportunities
      $450; www.sousvidesupreme.com
    • Not So Top Innovations
      Heat-sensing utensils
      Rubber sinks
      Talking oven mitts
      Self-boiling tea kettles
      Grocery-monitoring refrigerators
      DISHMAKER
    • Really?