PBS高端访谈:3D披萨什么样子（在线收听）

JUDY WOODRUFF: And, finally, New York City is known for pizza, but you have never seen a pie prepared like this one. Our science producer, Nsikan Akpan, visited Columbia University, where engineers are lighting up new ways to cook a slice.

NSIKAN AKPAN: The New York pizza slice as the world knows it has been around since the 1930s. That's when Frank Mastro, an Italian immigrant and salesman, invented the gas deck oven. This simple innovation turned New York pizza from a laborious item that could only be made in bedroom-sized coal ovens into the easy-bake, grab-and-go food that you find on street corners worldwide. But just as New Yorkers rarely sit still, the pizza oven continues to evolve. Uptown at Columbia University, a lab is crafting ways to improve nutrition by 3-D printing pizza and cooking it with laser beams. That's right, laser beams.

JONATHAN BLUTINGER, Columbia University: It's very easy for a machine to kind of layer in different types of nutritious elements into your food without you even knowing it and without the taste changing too much.

NSIKAN AKPAN: Jonathan Blutinger is a grad student in Hod Lipson'S Creative Machines Lab, where this tech was invented.

JONATHAN BLUTINGER: So the printer has an array of food cartridges, where, in each one of these cartridges, you can have a different material, so, dough, sauce and cheese, for example, as three different ingredients. And then on this cartridge, our machine can pick up one ingredient, extrude it onto a platform, that's moving around in a 2-D way, and then it can pick up another ingredient and do the same and follow this over and over again.

NSIKAN AKPAN: Once the cheese and tomato sauce are spread or, should I say, squeezed onto the dough, everything gets tossed into their mini-oven. There, lasers shine at two mirrors, which are angled in certain directions by commands given through custom-built software. This selectively cooks parts of the food with much greater precision. That's good for printed food because the ingredients are packed close together, and their final pizza is millimeters-thin.

JONATHAN BLUTINGER: So the pizza you're going to see, yes, it is very small. It will naturally scale up as we kind of improve the printing process and we get more efficient with it.

NSIKAN AKPAN: The end result is delizioso. In truth, it tastes much more like a crunchy pizza bagel. But in many ways, their approach mimics the thinking behind that original pizza oven. Much like Mastro's invention, 3-D printing could make pizza even more personal.

JONATHAN BLUTINGER: The biggest value is the fact that you can customize nutrition for someone. A big space where this could be a great value is in hospital settings, where people maybe have certain nutritional deficiencies, and you can supplement that either with medicine or with certain vitamin additives.

NSIKAN AKPAN: NASA has invested in 3-D printing pizza for deep space missions, but Blutinger sees stellar prospects for this tech closer to the ground. He thinks digitizing food can help people stay healthy. Imagine a printer and an app that learns your eating habits. It could schedule the preparation of meals and improve your diet.

JONATHAN BLUTINGER: In five to 10 years, we think this could be a clear possibility. The technology's there. It's just a matter of time and marketing it in the right way for people.

NSIKAN AKPAN: For the PBS NewsHour, I'm Nsikan Akpan noshing on some za.

JUDY WOODRUFF: Not sure how appetizing it is, but thank you, Nsikan.

朱迪·伍德拉夫：纽约市以披萨闻名，但大家肯定没见过这样的披萨。我台科学频道制作人阿克潘来到了哥伦比亚大学，那里的工程师们正在寻找做派的新方法。

阿克潘：纽约的披萨是从上世纪30年开始出现的，这一点世人皆知。也是那时候，意大利移民兼商人弗兰克·马斯特罗发明了燃气烤箱。这个便捷的发明让纽约披萨从颇费力气才能从房间那么大的煤炭炉里做出来的食物，变成了容易烘焙、即做即食的食物，在世界各地的街头都能看到。不过，就像纽约人闲不住的性格一样，披萨也在不断演变。在市区的哥伦比亚大学里，有一个实验室正在研究如何提升披萨的营养价值，他们通过3D技术来打印披萨，然后用激光束来做披萨。很简单，就是用激光束。

乔纳森，哥伦比亚大学：机器可以很容易地将不同类型的营养元素放入食物中，人甚至都吃不出来有什么不同，口味也没有太大的变化。

阿克潘：乔纳森是胡迪·利普森创意机器实验室的一名研究生。

乔纳森：打印机里有很多食物盒，每个盒子里有一种不同的原料，比如面团、调味汁、芝士就是其中的3种。我们的机器会抽取一种食物，把它挤在一个平台上，让它以2D的方式移动，然后机器会再抓取另一种原料，用同样的方法处理，不断重复。

阿克潘：等芝士和西红柿调味汁都撒好了之后，也就是都撒在面团上之后，把这些东西一股脑放进小炉里。激光束会照射在2面镜子上，2面镜子的角度是根据指令来调节的，指令是由定制的软件来发出的。这样的方法可以更准确的方式来完成部分食物的烹饪。打印食物的方式很棒，因为原料可以挤压在一起，最后的披萨会变得超级小。

乔纳森：所以大家将要看到的披萨是很小的。随着我们打印技术的提高，披萨会逐渐变大，生产效率也会提高。

阿克潘：最后会生产出美味的披萨。事实上，吃起来的感觉更像是脆脆的披萨百吉饼。但从很多方面来说，他们的方法模仿了原始披萨炉的中心思想。跟马斯特罗的发明很类似，3D打印技术可以让披萨制作更富有个性化。

乔纳森：最大的价值在于一个事实——可以为别人量身定做其所需的营养。该方法有一个很好地用途——医院。医院的人或许会有特定的营养需求，满足这种营养需求可以用药物也可以用维他命添加剂。

阿克潘：美国宇航局在3D打印披萨上投了资，打算用于深空任务。不过，乔纳森认为该技术应用在更近的地球上也会有广阔的前景。乔纳森觉得，食物的数码化可以帮助人类保持健康。试想一下打印机和应用程序的组合就能了解一个人的饮食习惯吧。这样的方式可以为一个人量身准备食物，并提高食谱质量。

乔纳森：未来5-10年，我们认为这明显很有可能实现。技术已经有了，只是需要时间和推广，让技术用于需要它的人。

阿克潘：感谢收听阿克潘发回的《新闻一小时》。

朱迪·伍德拉夫：虽然不确定是否好吃，但谢谢你，阿克潘。