GMU:Synthetic Biology/Cuisine odeur

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Revision as of 10:41, 19 August 2010 by Ck schroeder (talk | contribs) (Created page with "== Cuisine Odeur == E-coli bacterias are modified to affect the olfactory outcome after consuming food in terms of a fart. Instead of the usual methan-tang various perfum-like ...")
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Cuisine Odeur

E-coli bacterias are modified to affect the olfactory outcome after consuming food in terms of a fart. Instead of the usual methan-tang various perfum-like odors could rise.

- an appetizer or desert could trigger already existing modified e-coli bacterias in your gastrointestinal tract. (in form of chewing gum, mint, pralines, etc.)

- triggers could already be imanent in food cultivatin exhalation like beans, lentils, cabbage and form a decisive part in the menu decision. (haute cuisine for smells)

specially interesting when food is no more mandatory for surviving and a decadent ritual rises.

Planned product is a starter kit containing a cookbook, applications and rituals.

Applications:

Fork with holes to get more air into the stomage,Nasenbürste, Nasenlochspreizer, Geruchstrompete-für Köche, Geruchskuppel

       

Rituals:

Luftansaughaltung, Nasenspülung, Magen-Darmreinigung durch Luft

     

not to be taken too serious, thopugh i really think in another dress this idea can be pretty shiny!

--Ck schroeder 12:41, 19 August 2010 (CEST)