I know that most of you have thought about your health and digestive system while slurping down a bowl of Maruchan instant ramen. However, if you haven’t, I’m about to force the issue thanks to a new art-science crossover projected called Mouth to Anus (M2A, not kidding). The brain child of artist Stefani Bardin, working with gastroenterologist Dr. Braden Kuo of Harvard University, the project centers around data from a pill cam that shows you what processed food looks like during digestion. In case you’re wondering, the answer is “distressing.”

As most people who pay attention to the Internet know, The Elder Scrolls series puts a lot of effort into their in-game books, and Skyrim is no exception. From intricately detailed stories spanning what can only be described as “too many pages,” to descriptions on how to pick locks, the world within Skyrim has a bevy of information to divulge to those who actually want to read digital books instead of play the game in which said books exist. At least one book in Skyrim provides recipes, one of which Jimmy Wong, brother of Freddie Wong, and company chose to make in real life. Presenting, the Sunlight Souffle. Full recipe after the break.

Not content to eat your food as is? Not content to paint it with edible normal paint or put LEDs inside it? Well now you have another option: Edible spray paint. It’s gold in more than one way. Doesn’t get better than that. The product was developed by The Deli Garage and a small food factory that knows its way around food coloring. The result is a little can of paint you can use to transmute your food into gold. Kind of. The spray is completely edible, and as a bonus, has no taste, so it’s great for everything.

There’s only one catch, it’s not available in the states yet. But not because of the FDA or anything. No no no no. It’s just a shipping thing. At least, that’s what they’re saying now. If you’re not from the U.S. of A. however, knock yourself out. By using it on your food, not huffing it or something.

Having seen the amazing popularity that deep fried butter has enjoyed this past summer the proprietor of DudeFood decided that he could do one better. Instead of merely deep frying butter, he would deep fry bit-size morsals of bacon flavored mayonaise.

Already somewhat familiar with the butter frying process, which involves frozen butter cubes, this genius of mankind let baconnaise freeze in his ice cube tray overnight. The next morning, he wrapped each piece in a wonton wrapper and deep fried them. The results may surprise you.

The artist trading under the name Marcoooooo has quite a penchant for turning piles of everyday objects into faces and creatures. He’s used office supplies and potpourri in his art, but some of his best work comes from transforming food into surprising creations, like this highly caffeinated and wide-eyed owl. It’s impressive stuff to be sure, and deceptively simple looking.

Take a look at some more of his creations, after the break.

While there are any number of foods involving cephalopods in one form another, this particular Japanese squid dish is not what it seems. When you pour soy sauce over the squid, its legs begin to move and “dance” around.

Apparently, the soy sauce is what makes the food get up and dance. There’s some disagreement on Reddit about what exactly is going on, but all agree that the high salt of the soy sauce is key.

In a recent study, researchers set up shop in an Italian restaurant somewhere in the American southwest. Their goal was to see how much people would eat when given different sized forks. Instead of a normal spiked utensil, the researchers used a fork that held 20% more or 20% less food. The meals were weighed before and after the diners had eaten, and compared against the size of fork they’d been given.

The results were surprising: Those who were given larger forks ate less than those with the smaller ones. Looking to confirm their findings, the researchers took the experiment back to the lab were they presented subjects with Italian food and non-standard forks. Strangely, the researchers found they were unable to recreate the effect they observed in the restaurant. In fact, in the lab, the people with big forks ate more.

Faced with this strange situation, the researchers concluded in their results published in Journal of Consumer Research that what they observed was all about expectations. At a restaurant, researchers felt that diners were motivated by the goal of satisfying their hunger. In the lab, where the subjects weren’t necessarily coming to eat, they lacked the same motivation and ate aimlessly. Conversely, in the restuarant setting, researchers believe that the small-fork diners ate more because they didn’t feel like they were making progress on their meal.

So, will changing up your fork size help you eat less? Probably not. But hey, pretty interesting, right?

(Medical Xpress via Gizmodo, image via sidknee23)

Here’s the concept: RFID tags are becoming more and more advanced, and edible RFID tags are already in use in medical fields. Hannes Harms imagines what could happen when this technology makes it on to the dining room table. Harms invisions a unified ecosystem, bringing together computers, mobile devices, and integrated readers into the Nutrismart system.

These tools would give consumers a far greater knowledge of what their eating. People with dangerous food allergies could avoid potentially deadly dishes with greater ease. Consumers could also see where and how the ingredients for their food were gathered, letting them make smart, sustainable choices about their food. Programs like Seafood Watch, for example, have tried to encourage consumers to eat fish form sustainable sources. Nutrismart could make it far easier to get that information.

But then there’s the dark side, the creepy Orwellian side. Nutrismart can also give you diet advice by keeping a running count of your calories, and the food you intake. You want that cupcake? Think again, sucker. Nutrismart knows you had a 500 calorie burger with lunch, and, by the way, you’ve expended your daily allowance of bacon. Of course, you don’t have to follow Nutrismart’s advice, but I personally find the idea of my food and phone badgering me about my meals a mite distressing.

Judge for yourself, and watch a vide of Nutrismart in action after the jump.

You’ve probably been around Jell-O at some point in your life, and observed how they jiggle and jostle in an amusing (though not always appetizing) way. You probably haven’t seen Jell-O like this, wiggling around in slow motion filmed at 6,200 frames per second. It’s rather astonishing to see the familiar cube of gelatinous deliciousness seem to splash outward like falling fluid, only to rebound and reform in midair. A veritable flubber ballet.

(via Gizmodo)

Is America ready for a fast food encased in off-the-shelf junk food? The answer is, horrifically, likely yes, as a rumor circulating around various food blogs, indicating that Taco Bell is in the midst of testing a new taco shell made entirely from Doritos. In these chilling images from Grub Grade, the construction-cone orange nacho-cheesier shell can be seen in all its seductive glory. Sightings of the taco have come in from Toledo, Ohio and Wichita, Kansas.

There is no official word as of yet about an nation wide invasion rollout of the cheesy chip shell, nor any information about what flavors will be available. Like the KFC DoubleDown, it’s sure to grab some media attention, though I am more concerned about the precedent it sets. I don’t think my mind could take the prospect of a Cheeto Burger or a Funyun Cobb Salad, but if the Dorito Taco is a success, who knows where it will stop?

Since there is no hope of stopping this gastronomic train wreck, I’m hoping that TacoBell will embrace it and other recent stories on their food with a slogan along the lines of: “The Dorito Taco: 36% meat, 100% Doirtos.”

Read on and be horrified as a man braves the Dorito Taco, on film.