This man, Homaro Cantu, is without a doubt insane when it comes to food. He uses technology such as lasers that are used for surgery. He uses this to cook things inside out, such as bread and fish. He also plays with tanks of nitrogen to freeze foods in less than normal formations. Along with this he covers some of his food with edible paper to make them look like other things. That is not too weird however what he is trying to do now is just amazing. He is "playing" with ion guns to make food levitate. I hope he figures that out because it would be mind blowing.
I will agree with you, Chris, that this is really interesting. He is paving the way on molecular gastronomy, winch in and of itself is something that I didn't even think of as a possibility for technology in the industry, but it really is. It's something that has never been thought of before and is really provocative in the contemporary world. Having said that, when is it going to be too much? How would one even go about eating food that levitates? To me it doesn't seem very practical. It's getting to the point where the question is are we going out to dinner or going to see a circus act? Also how on earth are people going to to afford a 250 dollar tasting menu. I understand that his restaurant is kind of upscale but still that is a lot of money to watch food float and eat paper sushi.Am I wrong?
Andy you have a point, $250 is a lot of money for a tasting menu, but consider the crowd that the restaurant attracts. The restaurant is doing well so people must be willing to pay the price. People will pay big money to see or eat something that is otherwise unheard of. As for the levitating food, sounds like science fiction and that its probably a long way off. Maybe levitating food will take off as a fad or trend once it's been figured out. After all,molecular gastronomy is taking off, and seems to be bringing in guests to restaurants using new techniques to prepare food. I think it's all genius and quite possibly a future trend that many chefs will incorperate into their menus.
This man, Homaro Cantu, is without a doubt insane when it comes to food. He uses technology such as lasers that are used for surgery. He uses this to cook things inside out, such as bread and fish.
ReplyDeleteHe also plays with tanks of nitrogen to freeze foods in less than normal formations. Along with this he covers some of his food with edible paper to make them look like other things. That is not too weird however what he is trying to do now is just amazing.
He is "playing" with ion guns to make food levitate. I hope he figures that out because it would be mind blowing.
I will agree with you, Chris, that this is really interesting. He is paving the way on molecular gastronomy, winch in and of itself is something that I didn't even think of as a possibility for technology in the industry, but it really is. It's something that has never been thought of before and is really provocative in the contemporary world.
ReplyDeleteHaving said that, when is it going to be too much? How would one even go about eating food that levitates? To me it doesn't seem very practical. It's getting to the point where the question is are we going out to dinner or going to see a circus act? Also how on earth are people going to to afford a 250 dollar tasting menu. I understand that his restaurant is kind of upscale but still that is a lot of money to watch food float and eat paper sushi.Am I wrong?
Andy you have a point, $250 is a lot of money for a tasting menu, but consider the crowd that the restaurant attracts. The restaurant is doing well so people must be willing to pay the price. People will pay big money to see or eat something that is otherwise unheard of.
ReplyDeleteAs for the levitating food, sounds like science fiction and that its probably a long way off. Maybe levitating food will take off as a fad or trend once it's been figured out. After all,molecular gastronomy is taking off, and seems to be bringing in guests to restaurants using new techniques to prepare food. I think it's all genius and quite possibly a future trend that many chefs will incorperate into their menus.