A Thermomechanical Material Point Method for Baking and Cooking [video] (opens in new tab)

Everyone in the comments until now seems to focus on the simulation properties for true to life simulations for ads and movies. Isn't this way more interesting for culinary advancements? I for one am way more interested if we could tweak ingredient ratios and cooking methods for the optimal result. Fluffy yet cross pizza dough with leoparding, how much sourdough/yeast is really needed for my bread and how can I estimate the rise based on the pre-rise, how can I optimize for flour x, ...

Until now I tried to measure exactly and get every parameter right and document everything correctly, with this I could just simulate everything if I get decent measurements for my parameter once.

I love the video form papers from whatever this field is (stuff that gets published to SIGGRAPH). It's computer graphics but there's a lot of other stuff attached to it.

I originally read Thermomechanical as Thermonuclear, and thought that this was related to the recent r/ShowerThoughts post [1]. I guess we could use this simulation to answer that question more convincingly :)

I'm glad I misread anyway because the video was very impressive!

[1] https://www.reddit.com/r/Showerthoughts/comments/e0omqn/duri...

That’s super impressive. I guess Pixar is going to have to make a ratatouille sequel now.

The actual paper: https://www.math.ucla.edu/~myding/papers/baking_paper_final....

I wonder about the cost effectiveness of simulation vs actual baking. Time taken for it to "run" might be about the same. Power usage might be a bit higher for a real oven. Worker's time use could be much worse for the simulation because of the tedious details of setting up the geometry, materials, mesh(?) etc. That's a problem with traditional FEA for engineering, but in typical engineering applications, making a real prototype is very expensive, so simulation has an advantage. Who would use this simulation instead of a real oven, or a real oven with a video camera if you're generating animations.

I'm very impressed. I wonder if we're approaching the point at which our simulations are so true to life, you need to hire a chef to tweak the simulation parameters to achieve the best results.

The other video recommended by YouTube is equally mind blowing about fabric simulation.

https://youtu.be/eGtB0VXJsuI

Our 3D animations increasingly become photorealistic as we have more compute and better algorithms.

Mind blown.

It's weird that they use "solid water and gas" rather than "solid liquid and gas"

it may be accurate for most of their models, but what about the middle of the marshmallow? it's liquid, but it's not water, is it?

Having watched many vids of food photographers, if I'm Pizza Hut or similar, this seems cost-effective. We already know the product doesn't match the ad.

Those bread cracks look better than anything I ever baked.

This is really amazing -- interested in how visualization techniques like this will help high-end chefs and bakers hone their crafts in the future.

Yes, we all do live in a simulation. If it's this good now, what about 3,000 years from now? iOS V.1008?