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Digital gastronomy, aims to incorporate computers in a kitchen to assist chefs in having even more creative engagement in how they execute their ideas using computer technology.
Amit Zoran, who runs the Hybrid design lab at The Hebrew university of Jerusalem, has created technology that will allow chefs to push their culinary boundaries with machines such as a 3D printer that prints out a paste to create noodles and pasta,a laser machine that cooks in a resolution of pixels and using a modular molde which creates multiple shape structures.
These machines do not aim to replace chefs but rather aid in bringing their creative ideas to life.
If you’re a fan of Heston Blumenthal known for his use of molecular gastronomy in his cooking, from his infamous snail porridge to a sorbet that cannot melt, then this intriguing technology is definitely something you should check out.
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