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Research, 2012, 3d printing of food, hardware and software, interdisciplinary.

Gastronomy operates traditionally establishing a tension between natural and artificial, between the ingredients and its transformation into a gastronomic experience at the same time, taste and aesthetics.

Offering chefs and designers a new and versatile tool for the manipulation of ingredients, 3d printing opens a frontier until that unexplored moment, an opportunity to intensify this tension.
3d printing gives us the opportunity to increase control over the shape and allows us to start designing the taste. This, coordinated with sensory monitoring can create a new way of cooking.