(Roughly) Daily

Aye, Robot!…

 

It’s not just the assembly-line worker who’s being replaced by automatons, it’s tough all over:

In the face of rising labor costs, Chinese restaurateur Cui Runguan is selling thousands of robots that can hand slice noodles into a pot of boiling water called the Chef Cui. Runguan says in the report below that just like robots replacing workers in factories, “it is certainly going to happen in sliced noodle restaurants.” The robots costs $2,000 each, as compared to a chef, who would cost $4,700 a year. According to one chef, “The robot chef can slice noodles better than human chefs.” News of Runguan’s invention hit the internet in March of 2011, but they’ve since gone into production and are starting to catch on: 3,000 of them have already been sold. But why do their eyes glow, and why do they look so angry?…

From Eater, via Laughing Squid.

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As we admire the precise proportions of our pasta, we might send well-insulated birthday greetings to Ray McIntire; he was born on this date in 1918.  While working at Dow Chemical during World War II in search of a substitute for rubber (which was in short supply during the conflict), McIntire combined styrene with isobutylene and created polystyrene, a unique material that was solid yet light and flexible (due to the tiny bubbles formed by the isobutylene within the styrene).  Dow patented the serendipitous invention in 1944 as STYROFOAM™.  In 2008, McIntire was inducted into the U.S. National Inventors Hall of Fame.

 source

 

Written by LW

August 24, 2012 at 1:01 am

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