Zju wrote: ↑Mon Nov 08, 2021 3:15 pm
Isn't it though? Isn't biological material the perfect example of patterning? Aren't tissues just repetitions of the same kind of cells over and over?
Uh, no? Look at a few types of biological material:
* Brains. Is your brain just "repeat this neuron 86 million times"?
* Gonads. The whole point of sexual reproduction is that minor differences between cells matter.
* Taste and smell receptors; the immune system. These all test subcellular resemblances.
Admittedly these are all far more important for the possessor of the body, not for someone eating it. But I think it's a bold move to say that it
doesn't matter for taste. Some foods should be homogenous (chocolate pudding?); others should not. Something as seemingly simple as an orange is not homogenous (e.g. the sweetness is noticeably different in different parts of a single fruit).
But never mind that, let's pretend that a raw steak is highly homogenous. But a cooked steak-- a cooked anything-- is not.
Quoting Wikipedia: "In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more flavor compounds."
And note, cooking is not a uniform process! There's a heat gradient, and thus a flavor gradient, in anything that's cooked.
Also, I'd appeal to your common sense. You don't have to be a raging foodie to taste a difference between a $295 Kobe filet and whatever unholy mixture goes into a Baconator. Foods differ in a way that we don't completely understand, and will not be captured by multiplying a single beef cell a billion times.
And again, why wouldn't tissues and ingredients be shareable between recipes? A cook remembers that flour is needed for all those dozens of recipes, and not that that specific species of cereal grain needs to be ground individually for each and every recipe.
Cooking is not replicating! To defend the magic replicator, you can't simultaneously insist that it's a molecule-by-molecule re-creation, and a highly simplified and analyzed recipe. The replicator knows nothing about "flour", any more than a 3-D printer used to create sculptures knows about "feet".
I'll grant you that you compress the recipe to any degree. Almost all food, after all, could be "replicated" as a sludge of nutrient paste. What I won't grant is that the compression never has any effect on taste.
Edit and disclaimer: none of this is a debate about real things or actually matters. It's fun to nerd out on this stuff sometimes. But there was a serious bit of conworlding advice in my post: unlimited magic to save an idea is not great conworlding. Flaws and limitations are more realistic
and are better storytelling. A replicator or transporter that never fails and can't be detected: yawn. A replicator that glitches out sometimes: not only is that more fun, it can provide a plot.