4 One Thousand Ideas with Nomiku's Bam Suppipat

Bam Suppipat joins Stephan Ango to explore the intersection of food and technology, and the making of Nomiku – sous-vide cooking for home kitchen.

This week we explore the intersection of food and technology with Bam Suppipat, co-founder of Nomiku.

Nomiku are the makers of a radically simple immersion circulator, an easy way to precisely cook many of your favorite foods. The device makes sous-vide cooking accessible to anyone, bringing a staple of high-end cuisine into the home.

The team behind Nomiku participated in the HAXLR8R program's first graduating class, a new accelerator for hardware startups based in Shenzhen, China. Bam tells us about his experience with the program and how it flowed into Nomiku's highly successful Kickstarter campaign, which raised over $586K.

From there we discuss how food and science interact, some of the seminal works including Harold McGee's On Food and Cooking, Modernist Cuisine and how new tools and techniques are leading us towards more scientific, predictable ways to cook.

Finally we end with a brief primer on UL certification, and the unexpected challenges of bringing an electric product to market.

Links

On Food and Cooking by Harold McGee
Modernist Cuisine by Nathan Myhrvold
Alton Brown's Good Eats mostly free to watch for Amazon Prime subscribers
Bag Soak Eat
Design to Matter