Big Belly Adventures

Whats fascinating about molecular cooking is to take food and look at it at a completely different angle and focus on changing or exciting us with new adventurous ways of eating. Very often molecular cooking evoking our senses in a different way, focusing on the haptic how the feels, the texture, the way of eating it and of course the unique presentation of the food.

The first photo is a reconstructed version of tomato soup, in the form of a chewable string. The second photo is a reinterpretation of bruschetta all in one spoon (a more practical way of eating it that’s for sure), and the third photo is tzatziki rounded into oval shapes without being too sauce-like.

photos from: www.inspirefirst.com