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Collage - Thanksgiving Menu in year 2100
Understanding Design Class Work | 2022
Thanksgiving morning for me is just like a typical morning, waking up by the noisy air vehicle at 8:15 am. Mom calls, “It’s Thanksgiving, we gotta eat something special today.” I am a minimalist, in which I think the fundamental need to eat is to consume the energy and nutrients needed to keep the body running. I sometimes think the act of "eating" itself can be ignored as long as the nutrient intake is adequate. I usually drink three nutrient solutions every day, it is not only timesaving and also keeps my calorie and nutrient intake balanced. The price is also appropriate, each nutrient bottle is around $35. My favorite brand is Bless, they mix fats, proteins, carbohydrates and other nutrients in a scientific way to make transparent viscous fluid in many flavors, and my favorite tastes are yuzu and bitter orange. I always enjoy the little bitterness. There are no “fat people” anymore, in other words, there is no standard for fat or skinny body size anymore, people can easily adjust their physical stature by choosing different kinds of nutrients. I don’t usually eat any food I used to eat anymore, they are dangerous and pricey. You never know how people cultivate these plants, or what they feed the cow or pigs, I just don’t trust robots. I am not that extreme like some other people, I can’t believe why they spend 5000$ just to place energy intake organs. From my understanding, it is some ruthless robotic "charging" organ that takes away the pleasure of food flowing from the mouth down the canal.
I reserved a table in Zolia Restaurant at 7:00 pm 20 days ago. I always complain about how hard it is to book a table there. It is not just because of the delicious dishes, but also the depletion of food resources, not so many people can enjoy chewable food these days. I heard there is a new restaurant opening soon, all the ingredients are bred on KEPLER 283C. I wonder if the food is safe there. We have to depart early at 6:00 today because we have to take the crust shuttles to the mantle around 600 km under, that’s where the restaurant is located. The temperature is much higher than on the ground but the cooler system on the “Under World” is strong. One-third of human activity is now underground because of high population density. In my opinion, all the best restaurants are built underground. Zolia is my all-time favorite. Although I usually don’t want to waste my time on eating, a sense of ritual at festivals and sharing time with family is valuable, so I only had one nutrient solution today. There are many robotic and high-tech restaurants in the market, but Zolia strives to maintain the tradition of human waiters. They also have a huge database of tastes in storage, and they have the most newfangled dishes. All the ingredients and menu in Zolia are cooperative with botanists, biologists, and nutritionists. Finally, after one hour of traveling, we entered the restaurant. We ordered our dishes wearing the Menu Glasses, and our dishes were served one by one by waiters. They were placed on beautiful plates.