Future of flights Museum, WA
The past November 19th Dr. Rachelle Ornan-Stone, Advisory Council member of the Pacific Northwest American Institute of Aeronautics and Asttronautics (PNWAIAA), and Vera Mulyani, CEO of Mars City Design presented at the Future of Flight Museum in Everett WA, three "mayan chewing gum” flavors to an audience of aviation and aerospace professionals and enthusiasts to demonstrate how space explorers might remember Earth moments and memories with the sense of taste.
The main idea of this project is to recreate flavors that will trigger the autobiographical memory of subjects thru their chemical sensing system. Flavors such as fresh-cut grass prior to a football game or newspaper print, or even rain-soaked pavement will be otherwise hard to have in space and could certainly be important for the emotional stability of the astronauts.
"GUM is the perfect sensory delivery system for space: lots of taste for very little weight. What an amazingly quick and efficient way to remember the smells and tastes you love and miss while venturing far from home? And the best thing? It takes less time on the treadmill to burn off the taste of dessert rather than the whole thing!" Rachelle chuckled.
For Mrs. Mulyani’s and Dr. Ornan-Stone’s presentation, K’u’uk developed Whisky Night, Chocolate Molten Cake and Cheese Cake chewing gums pulverizing the sapodilla tree resin -Chicle- and mixing it with essences and freeze dried products developed inside K'u'uk restaurant research lab in Yucatán. This last flavor (cheese cake) came from K’u'uk's 2016 last tasting menu.
"We at K’u’uk, are more than excited to be part of the initial steps for delivering Earth flavors for human space exploration and settlement missions, to push culinary boundaries to something beautiful and still unknown."
Eduardo Rukos
K’u’ uk Director
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