Royal College of Art graduate Minsu Kim found inspiration in molecular gastronomy and the creation [last year] of a synthetic jellyfish made from silicone polymer and rat heart cells at Caltech and Harvard University. Based on such scientific developments, he proposes the creation of “artificial digestible [life]forms”.
For his presentation, Minsu served up three haute cuisine-inspired courses which explored different types of movements [wriggling, waving,breathing], sort of like when you go to Red Lobster and they pull Clive out of the tank and plop him on your plate with a basket of bread rolls and a tub of fake butter.
Bon appe-freak !
[via dezeen]
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