A shiny white arm with a black hand glides in front of my face, then lowers smoothly to the kitchen work surface. The fingers close slowly around a spatula laden with butter. Thwack. Butter is dropped into a saucepan, the arm pauses, then glides over to the sink. Thwack. The spatula is dropped into the basin. This is Moley, the world’s first fully automated robot chef at work.
In a lab in Hammersmith, west London, Moley is making crab bisque. The robot – a pair of semihumanoid arms that dangle over a sink and hob – pauses before pouring some vermouth into the pan. Then away goes the steely arm to grab the blender.
Watching the robot move is a bit like looking into a mirror – only the reflection isn’t yours. Jointed fingers whisk, grasp and twist like any self-respecting Homo sapiens. Yet sapiens it isn’t. My fellow visitor, here to discuss marketing opportunities, asks the bot’s engineer, David Walsh, “What happens if the arms lose control and it starts wielding a knife?” Good point. The engineer proudly pulls across a protective screen. “We’re very conscious of safety issues,” comes the reply.
Read the complete article and many more in this issue of
delicious. Magazine
Purchase options below
If you own the issue,
Login to read the full article now.
Single Digital Issue
Sep-17
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
€34,99
billed annually
6 Month Digital Subscription
€17,99
billed twice a year