This means that the nature of culinary arts is analyzed at a forensic level, for determining what different ingredients and processes went into producing various dishes and meals. This can be used to determine how to make specific meals, using forensics to analyze the food, almost to a level of corporate espionage. The purpose of writing about this, is that if there’s a dish that you truly love more than anything, you should be able to use science to discover what went into it, and what made it taste that way – or essentially the creation of a recipe from the technical analysis of the food.
This machine would analyze not only the forensic value of the food at a microscopic level, but also at its real size as it appears in the real dish. The machine would need to be the size of a microwave, and it would have various types of analysis methods, such as optics, temperature, texture, chemical breakdown, ingredients, and other methods through the analysis of the compounds that are created with the various foods.
The system would make it possible to identify different ingredients, by comparing their forensic profile to the forensic profiles of known ingredients separately, and analyzing how they combine to form the actual dish, including with known scientific analysis, and modeling of scientific analysis types.