Why I resist the postmodern

I was all set to write a post titled "soylent green is nextel" about biodegradable cell phones, but now Chris at After School Snack has me thinking, "no, soylent green is paper." It seems there is a "chef" in Chicago making inkjet maki. The NYT article begins by talking about the paper sushi Cantu flavors and imprints with pictures of raw fish in seaweed, and it degenerates from there:

Mr. Cantu is experimenting with liquid nitrogen, helium and superconductors to make foods levitate. And while many chefs speak of buying new ovens or refrigerators, he wants to invest in a three-dimensional printer to make physical prototypes of his inventions, which he now painstakingly builds by hand. The 3-D printer could function as a cooking device, creating silicone molds for pill-sized dishes flavored, say, like watermelon, bacon and eggs or even beef Bourguignon, he said, and he could also make edible molds out of cornstarch.

Call it "why Baudrillard should not be allowed in the kitchen."

"How would you like your simulacrum, sir?"

"Oh hyperreal, of course."

I'm sorry folks; I'm just a die-hard modernist at heart.