The Future Of Food, The Liquid Lunch?
The future of food is here and it’s on a liquid drip, thanks to designers Marcelo Coelho and Amit Zorhan, members of MIT’s Fluid Interfaces group. The pair has developed a cooking concept called Cornucopia that merges the worlds of molecular gastronomy and digital 3D printing to create a countertop food fabricator with an intuitive interface.
The project proposes a mix-and-match series of fluid ingredient canisters that are piped through the device into a chamber where the desired combination is either heated or cooled into it’s edible form. The system allows for an infinite array of customizable options – that include variations in flavor, texture and nutrition – to achieve the ultimate personalized eating experience. While we’re not convinced that every would be cook will be clamoring for the next generation of the liquid lunch, Cornucopia does present an intriguing future of food that approaches the challenges of sustainability – limited resources and food miles – in an innovative way.
Recent Articles By Scott Lachut 
Scott Lachut is PSFK’s Director of Consulting, working with a team of global researchers to provide leading companies with insights on the trends and innovation that are shaping the marketplace from both a consumer and business standpoint. His previous jobs resemble multiple chapters from Studs Terkel's "Working." Away from the computer his interests skew towards cooking and lawn games.
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| TOPICS: | Design & Architecture, Electronics & Gadgets, Food & Drink, Web & Technology |
| TAGS: | 3D prinitng, cornucopia, Fluid Interfaces Group, food, food printer, MIT, molecular gastronomy |
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