青島希尼爾翻譯公司（m.googlemapbuilder.com）整理發(fā)布2016-03-05

希尼爾翻譯公司（m.googlemapbuilder.com）2016年3月05日了解到：Paco Perez is experimenting. The chef has won several Michelin stars for his restaurants. At one of them, La Enoteca at the Hotel Arts in Barcelona, he is busy creating a new dish.

帕科佩雷斯正在進行實驗。這位大廚多次為他的餐廳贏得米其林星級獎?wù)?。巴塞羅那藝術(shù)酒店的“愛諾特卡”是他眾多餐廳中的一家，他正在那里忙著創(chuàng)造一道新的菜肴。

He places a plate inside a strange-looking machine that looks a bit like a large microwave oven. He touches the controls, and a few minutes later, removes the plate, which is now decorated with a delicate, flower-like design.

他把一個盤子放到一個看起來有點像微波爐的、奇形怪狀的機器里，按下按鈕，幾分鐘后拿出盤子，盤中點綴了一個花朵形狀的精致圖案。

Next he adds more ingredients: caviar, sea-urchins, hollandaise sauce, egg, and a "foam" of carrot.

接下來他加了更多原料：魚子醬、海膽、荷蘭汁、雞蛋以及一堆“泡沫狀”的胡蘿卜。

He calls his creation "Sea Coral". "It’s as if we were on the sea floor," he explains. "We see a coral with sea urchins on it - then when we eat, we discover all the profundity of the sea and its iodine flavours".

對自己的發(fā)明,他美名其曰“海珊瑚”。“這就像在海底，”他解釋說，“我們能看到珊瑚和它上面的海膽-在吃的時候，我們能探索海洋的深度，發(fā)現(xiàn)它富含碘的味道。”

The centrepiece of the dish, the "coral," is made of a seafood puree in an intricate design that would have been extremely difficult to produce by hand. But it has been piped on to the plate by a new kind of 3D printer.

這道菜的中心裝飾品“珊瑚”以海鮮糜為原料，設(shè)計精致復(fù)雜，若要手工完成難度極大。而現(xiàn)在，它由一種新型3D打印機直接“噴繪”到盤子上。

Mr Perez is delighted with the results and the capabilities of the machine.

佩雷斯先生看到成品非常高興，對機器的性能也相當(dāng)滿意。

"It’s very interesting what today’s technology is contributing to gastronomy" he says. "Creativity is shaped by what technology can do".

“現(xiàn)代科技對烹飪的貢獻非常有意思”他說，“科技重塑了創(chuàng)造力。”

The machine he is using is called Foodini, and is made by Natural Machines, a new company based only a few miles away from La Enoteca.

他用的這款機器名為Foodini，由西班牙自然機器公司生產(chǎn)，它是一家離愛諾特卡僅幾英里遠的新興公司。

Barcelona is certainly a fitting place for a business trying to bring fine dining and technology together. It’s located in Catalonia, a part of Spain renowned for culinary excellence. Celebrated chefs from the region, such as Ferran Adria (who Paco Perez trained and worked with), are famous for pushing the boundaries of gastronomy ever further.

對致力于融合餐飲和科技的企業(yè)來說，巴塞羅那是絕佳地點。它位于西班牙以烹飪聞名的地方-加泰羅尼亞。該地區(qū)著名的廚師如費倫阿德里亞（帕科佩雷斯曾培訓(xùn)過他并與他共事過），以不斷推動烹飪法向前發(fā)展而聞名。

Elaborate designs

精心設(shè)計

Unlike some other food-capable 3D printers, the Foodini device has been designed from the start to be a specialised food-printing machine.

和其他可以打印食物的3D打印機不同，F(xiàn)oodini自設(shè)計之初就被打造為專業(yè)食物打印機器。

It can print with a very wide range of foods, from mashed potato to chocolate. Ingredients are placed in stainless steel capsules, which are reusable.

它能夠打印從土豆泥到巧克力各種各樣的食物。原料放置在不銹鋼容器中，可重復(fù)利用。

With suitable ingredients the machine is capable of printing structures several centimetres high, making possible some quite elaborate 3D designs.

采用合適的原料，這種機器能夠打印出幾厘米高的食物結(jié)構(gòu)，使精致無比的3D設(shè)計成為可能。

It is also a so-called "internet of things" appliance - which means that it can be connected to the internet, and recipes and designs can be uploaded from anywhere.

同時，它也是所謂“物聯(lián)網(wǎng)”的實際應(yīng)用-即它能聯(lián)網(wǎng)，從任何地方都能夠下載食譜和設(shè)計。

Natural Machines co-founder Lynette Kucsma says they have had a lot of interest from top chefs for two main reasons.

西班牙自然機器公司聯(lián)合創(chuàng)始人利奈特庫奇馬說，頂級廚師對他們的產(chǎn)品感興趣主要出于兩個原因。

One is customisation, enabling the creation of dishes that are just not possible to make by hand.

一是定制化，能夠創(chuàng)造出憑手工無法實現(xiàn)的菜肴設(shè)計。

"The other reason is automation", she says. "Imagine you need to print breadsticks in the shape of tree branches for a hundred people sitting that evening. Rather than food piping it or doing that by hand, you can automate it with a 3D food printer".

“另一個原因是自動化”她說?！凹偃缒硞€晚上，你要為在座的一百人打印樹枝狀的面包，與其用食物堆積或者手工制作，還不如用3D食物打印機自動制作。”

Growing market

市場需求增長

Other chefs apart from Mr Perez are experimenting with this new technique. Mateo Blanch from La Boscana in Lleida in Spain has been working with a 3D printer made by a Dutch firm, By Flow. He told the International Business Times last year that "it has changed the way I work with food…. I am capable of a level of precision that would never have been possible before".

除了帕科佩雷斯外，其他廚師也在嘗試用這種新技術(shù)。來自西班牙萊里達波斯卡納餐廳的馬特奧布蘭奇也在使用一家荷蘭公司生產(chǎn)的3D打印機By Flow.去年他告訴國際財經(jīng)時報“它改變了我對待食物的方式……我現(xiàn)在能達到以前想都不敢想的精度?！?span id="jxfbjvrd" class="style52">

And in the USA, 3D printer maker 3D Systems has been collaborating with the Culinary Institute of America on some ambitious projects.

在美國，3D打印機制造商“3D系統(tǒng)”開始與美國烹飪學(xué)院就一些雄心勃勃的項目展開合作。

Suppliers of 3D food printers are optimistic that the devices will soon become common in top professional kitchens.

3D食物打印機供應(yīng)商態(tài)度樂觀，他們認為該設(shè)備不久將會成為頂級專業(yè)廚房的常見儀器。

But for Ms Kucsma the world of haute cuisine is only the start.

但對庫奇馬女士來說，高級料理界只是一個開端。

She foresees a growing consumer market for 3D printers: "as people see it coming into restaurants and … start becoming familiar with eating 3D printed food and knowing that it’s made with fresh, real ingredients, that’s when the mind change starts to happen" she says.

她預(yù)計未來消費者市場對3D打印機的需求會逐步增長：“當(dāng)人們看到它進入餐廳……對吃3D打印出的食物變得不再陌生，也知道它們是由新鮮和真實的原材料做成的，那時候人們的思想將開始發(fā)生改變?！彼f。

However Ms Kucsma says that there’s an additional feature that could transform the appeal of these products: the ability to cook.

但庫奇馬女士說，有一種輔助特征能轉(zhuǎn)變這些產(chǎn)品的吸引力：烹飪的能力。

She says that the existing Foodini machine "can heat the individual food capsules to do things like keeping chocolate at a good melting point" - but for future models they are working to add the capacity to cook. Market research suggests that this could really help the products to become mainstream.

她說現(xiàn)存的Foodini機器“能夠?qū)⒉煌澄锶萜鲉为毤訜?，以方便一些操作：如將巧克力保持在好的熔點溫度”-但對于未來的模型，他們正嘗試加入烹飪功能。市場研究表明，這項功能真有可能使得這些產(chǎn)品成為主流。

Stifling creativity?

扼殺創(chuàng)造力？

Ms Kucsma says the professional market is likely to be less interested in printers that can cook as well as print food, since they have many other means of cooking at their disposal. The main appeal of the machines will be their ability to customise and create dishes never before possible.

庫奇馬女士說，專業(yè)市場很可能對那種既能烹飪又能打印食物的打印機興趣不大，因為他們有很多其他烹飪方式可以選擇。機器設(shè)備的主要吸引力在于依照顧客具體要求而制造的能力，以及創(chuàng)造出之前完全沒可能的菜肴。

But despite all the creative possibilities that makers of these devices say they have to offer, isn’t there a danger that they will instead stifle creativity? If a machine combined with computer software is doing all the work, where is there room for the magic, human touch of the gifted chef?

但盡管這些設(shè)備制造商稱他們必須要提供所有的創(chuàng)造可能性，但這種設(shè)備究竟是否會扼殺創(chuàng)造力？如果一臺與電腦軟件結(jié)合的機器能夠完成所有工作，有天賦的廚師們哪里還有施展他們能力和人性化的空間呢？

Mr Perez dismisses such concerns: "In its day, traditional food was the avant garde. The people who cooked it would use a blender, or a microwave, an oven, a heat lamp…You see, tradition is innovation - and always has been. In moving forwards, technology will always be present."

佩雷斯先生消除了這樣的擔(dān)憂：“在過去某段時間，傳統(tǒng)食物是前衛(wèi)的。人們烹飪需要用到攪拌機或微波爐、烤箱、加熱燈……你看，傳統(tǒng)就是創(chuàng)新-而且總是如此。要向前發(fā)展，科技總會介入。”
來源:BBC