"swiss" news and stories

A Swiss lab has created a system of sensors and microphones to help dieters keep track of what they eat. A report from The Wearable Computing Laboratory describes how an in-ear microphone (right) was used, with very high accuracy, to identify various foods based on what they sounded like as they were eaten. Other parts of the system include a collar to detect swallowing and hand sensors to detect "food intake related motions." The lab hopes that all of this automation will make it easier for people to keep track of what they eat, as opposed to having to manually take notes about everything they consume in a day.

[Via pasta and vinegar]

An Emmenthaler from Von Muehlenen Cheese in Dudingen, Switzerland, took the title of world champion in the 2006 Biennial World Championship Cheese Contest, held this week in Madison, Wisconsin. Runners up included two Goudas from The Netherlands. This is the first time in the contest's 49 years that a Swiss cheese has taken first place, according to a recent story in The Capital Times. A U.S. cheese maker hasn't taken top honors in the contest since 1988.

Normally when I write about a gigantic Guinness-worthy food item I have some confirmation. In this case I don't. As a matter of fact, I don't even have a photo of the freakish food in question. So, imagine the sandwich pictured here much, much larger. Good, now picture it even bigger!

I'm pretty confident that the near 300-pound, four-foot-by-five-foot reuben was that was laid out for St. Pat's partiers at a Milwaukee bar last night is one for the books. One hundred pounds of corned beef, 40 pounds of swiss, 80 pounds of sauerkraut and three gallons of thousand island dressing went into the nearly 300-pound creation. What I want to know is what did they cook it on? And just how many pounds Tums were consumed afterwards?

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