the culinary experience has gone high-tech with ‘food printing’ due to a collaboration between spanish architecture practice GGlab
(green geometries laboratory) and deniz manisali as part of domus’ exhibition ‘the future in the making’. the project was completed
with the IAAC (institute for advanced architecture of catalonia) along with chef paco morales, who is testing this new realm of food design.
redefining cooking, the printer is a new instrument for avant-guard chefs, allowing them increased control over form and the ability
to design taste. instead of the industrial take on food processing, where the results are all identical, the makerbot can produce a different
outcome every time while maintaining the same efficiency.
the culinary experience has gone high-tech with ‘food printing’ due to a collaboration between spanish architecture practice GGlab
(green geometries laboratory) and deniz manisali as part of domus’ exhibition ‘the future in the making’. the project was completed
with the IAAC (institute for advanced architecture of catalonia) along with chef paco morales, who is testing this new realm of food design.
redefining cooking, the printer is a new instrument for avant-guard chefs, allowing them increased control over form and the ability
to design taste. instead of the industrial take on food processing, where the results are all identical, the makerbot can produce a different
outcome every time while maintaining the same efficiency.
as a possible outcome of the data and food convergence, josé ramon tramoyeres of GGlab sees a future where restaurants scan visitors’ taste-buds,
allowing custom food to be made especially for the customer’s taste-buds. for those preferring to eat in, downloadable gourmet recipes
may one day be be printed at home.