Robotic Taster Will Judge 'Real Thai Food'

HughPickens.com (3830033) writes The NYT reports that Thailand's former prime minister, Yingluck Shinawatra repeatedly encountered a distressing problem while traveling the world: bad Thai food. Too often, she found, the meals she sampled at Thai restaurants abroad were unworthy of the name, too bland to be called genuine Thai cooking. The problem bothered her enough to raise it at a cabinet meeting. Even though her political party has since been thrown out of office, in a May military coup, the Thai government is unveiling its project to standardize the art of Thai food using a robot. The government-financed Thai Delicious Committee, which oversaw the development of the machine, describes it as "an intelligent robot that measures smell and taste in food ingredients through sensor technology in order to measure taste like a food critic." Thailand's National Innovation Agency has spent about $100,000 to develop the e-delicious machine. The e-delicious machine has 10 sensors that measure smell and taste, generating a unique fingerprint (signature) for each sample of food that passes its digital maw. Generally with electronic tasting, there are electronic sensors that work just like the taste buds on your tongue, measuring the quantity of various taste-giving compounds, acidity, etc. While these electronic sensors can't actually tell you how something tastes — that's a very subjective, human thing — they are very good at comparing two foods scientifically. Meanwhile at a tiny food stall along one of Bangkok's traffic-clogged boulevards, Thaweekiat Nimmalairatana, questioned the necessity of a robatic taster. "I use my tongue to test if it's delicious or not," said Nimmalairatana. "I think the government should consider using a human to gauge authenticity." Nakah Thawichawatt, who runs a business producing herbal supplements, has a vision for the machine that he says will take the next step in the digitization of our lives. The so-called e-delicious tasting machine would produce a digital signature of food at a particular restaurant. Consumers would then indicate their preferences on an app for mobile phones. The app would match consumers with their favorite tastes at other restaurants that participate in the program. "It's just like pressing 'like,' " says Thawichawatt. "You rate the food. Then we will know that you love that taste."

Comments

This is test equipment not a robot

[EmperorOfCanada]

I would no more call this a robot than I would call an xray machine a robotic innards examiner or a smoke detector a robot fireman's nose.

I would call it a robot if it wandered the streets of Bangkok smelling for the most Thai food and recording on a map where it found it.

Well .. most asian food in the US is crap

[OzPeter]

Asian restaurants in the US cater to what they the think the US public wants to consume and not what is "authentic" to their cuisine. While which probably makes for good economic sense, doesn't make for the best food experience. (As an extreme, Imagine how the local asian family restaurant in the US having a plate of fried chicken heads on its menu would fare).

But these restaurants are so ingrained with this practice that even if you go into a Thai restaurant and ask for the dish to be "Thai-hot", they'll ask if "you are sure about that?" and still dial it back to something that is only middling spicy.

So while I can agree with the sentiment of the TFA, it win;t going to happen. If anything its really just the new heads of Thailand flexing their muscles to show that their coup d'etat is the best thing for the country.

Re:Well .. most asian food in the US is crap

[Translation Error]

The offerings of ethnic restaurants in foreign countries are often adapted to better suit the tastes of the local people. Look at Chinese food in the US--it's quite different from what you'd get in China. Then look at Chinese food in Japan--it's different from both of the above. Or just look at pizza in Italy, multiple regions of the US, and Japan.

How to judge "real" Thai food

[HnT]

It's a given that Thai food is amongst the most delicious cuisines in the world so you only need to find the right place to eat! These two simple points should help:

1. Are you in Thailand? Many places around the world come close but it's never quite the same.

2. Is it packed full with locals with just enough space to squeeze in? If the place is packed full you can be sure it is great and this goes for small food stalls just as much as for nice restaurants! Thai people are passionate about food and eat out a lot so the good places will be very full; better stay away from the empty ones.

This is all you really need and you can be 98% certain before even having tried the food! chok dee krub!

Re:Thai Tasting

[Rei]

While I personally see a device like this (sorry... ROBOT!) of rather limited use for testing prepared dishes, I can see great utility for it for testing ingredients. You could have a standardized, unambiguous way to rate the quality or at least properties of a given product, be it meat, fruit, vegetables, etc. I bet cultivar breeding programs in particular could really benefit from this - "Well, I was hoping that this new mango would be a huge innovation, but actually it's almost identical to a Keitt. Though to be fair its mouthfeel is somewhat like a Carrie, and it does have a small amount of a new novel aromatic compound..." Just a single mass produced sensor package that measures a wide range of different properties at once in a repeatable, universal manner. If such a thing could become widespread, I'd bet half of the "cultivars" out there would pretty much disappear, having been shown to be essentially identical to others.

Maybe Anthony Bourdain

[Gim Tom]

I lived in North Eastern Thailand for a year decades ago and had some wonderful food while I was there, but it was almost never EXACTLY what the Thais in the area ate. Most westerners could not, or would not, eat the "REAL" Thai food. It wasn't just the spices, although they were far too hot for most people. The types of food and the way they were stored and prepared was just an entirely different culture and what is and is not food is to some extent determined by culture.

I saw a giant Mekong catfish lay on the side of the road for at least three or four days before it was considered "ripe" enough to use in food. When I was there refrigeration was rare and most food sat out in heat and humidity for extended periods. The climate was even a bit more that I was used to -- and I was born and raised in the deep south before air conditioning was common. The aroma of a Thai open air market is to say the least unique. Thailand is one of the most beautiful places I have ever seen, and the people are the friendliest and most open anywhere, but eating "real" Thai food is something I was never able to really appreciate.

There are places I have eaten in the US that have excellent Thai food, but it is not what you find the Thai's eating in Thailand. Maybe Anthony Bourdain can eat real Thai food, but on a recent episode of his show it appeared that even he was having a bit of trouble with some of it.

Re:Thai Tasting

[plover]

I definitely agree there is value in testing the ingredients. The strength of peppers varies widely based on their growing conditions, and it would be good to avoid making a dish too hot or too bland.

I can also see using this automated taster to evaluate how a hybrid produces year over year, how the fruit of different parents crossed to produce the same hybrid compares to the original hybrid, or how the taste may vary from field to field. That's when it could be more useful to quantify the difference from the "standard".

But I think when you're hybridizing you'd still want a human doing the evaluation. It's a new thing, and quantifying taste of a new thing isn't as important as the perception of the taster.