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I just realized why some people hate replicated food...

Two reasons, actually.

  1. It's not their preferred preparation. All the replicated food is based on a pattern from an original recipe. It's not adding flair or anything, it's literally a copy of a dish made who knows how long ago. And that's where the next reason comes from:
  2. Imagine eating some spicy pepper dish from, like, the 1940's vs the same dish made today with spicer peppers. It wouldn't be as spicy eating something that wasn't, at the time, really selectively bred to be more spicy. If the recipe for the replicator is, like, hundreds of years old it would probably not be as potent as the same dish made with real ingredients.

I can imagine that the characters that have expressed disdain for replicated food probably get hit by both of these. It's not the way they would preferred it to be made, and it's also like eating vegetable jello salad in 2024.

55 comments
  • I am from Louisiana, where there is exactly one proper way to make gumbo: the way your mom made it. Everything else is clearly garbage, and everyone else is catastrophically wrong.

    That is why some people hate replicated food.

  • I find it hard to believe the recipes wouldn’t be updated based on the number of times someone’s mentioned programming a replicator with additional recipes.

    Easier to believe is that it does a not so great job copying more complex foods. Replicated pasta is starch gluten and water. Replicated foie gras probably left out hundreds of trace flavor compounds.

  • They can add recipies to the database and they can set up their own database of replicated food to call from.

  • It has the same vibe as folks who prefer vinyl to digital audio, or manual transmission to automatic.

    Since I'm both of those folks I'd probably compromise and replicate ingredients and cook them on a holo-kitchen.

    Maybe I'd get O'Brien to store some fresh food in a spare pattern buffer.

55 comments