Not Just a Matter of Taste
by Thomas Masuch
Generally speaking, technological revolutions – from the stone axe, the wheel, and the steam engine all the way to the Internet – have helped improve our quality of life since the dawn of human history.
Just recently, we received word of an American company with the modest goal of »revolutionizing how food is made«. This firm, Beehex, had announced a partnership with Cali’Flour that will be seeking to 3D-print a vegan pizza crust.
Olive oil, sea salt, southern Italian tomatoes
It bears recalling that pizza originally comes from Naples, Italy, which is likely still the place where one can tuck into the very best. Instead of vegan offerings from a 3D printer, however, you’ll most often find good old marinaras and margheritas. Even native Napoletans are willing to wait for half an hour outside of the best restaurants for that classic blend of flour, cold-pressed olive oil, sea salt, southern Italian tomatoes, garlic, and oregano.
Meanwhile, the revolutionary aspect of the American pizza printer will probably not be the tastes it produces, but the potential to use it in large-scale kitchens or highway rest stops. Look up »revolution« in the dictionary and you’ll find that it results in fundamental, long-term change. There's nothing in there that says the resulting conditions are always better.
Not everything that's marketed as revolutionary actually shakes up the world, after all. In the case of pizza, we’re still free to decide that the pies our favorite Italian restaurants pull out of the oven based on centuries-old traditions are actually the better choice.