Jun.27, 2013
Henry Richmond V. Young is a designer based in New York City. With great interest in music, cuisine and cutting-edge technology, he created 'Ad Tempus', a 3D printed ceramic project featuring the conversation between food and design. The collaborative effort between designer and chef chef Veronica Duboise results in a series of dessert plating that understands the symbiotic relationship between food, presentation, and diner.
The idea of exploration and discovery is highlighted throughout a three-course dessert, a each one explores a different combination of design and culinary arts.
1. The first course, Toast is an assembly of pain perdu, maple gelée, and pamplemousse sorbet concealed under a crust of white chocolate to be excavated by the diner.
2. Milk/Tea is a "soup" course that is created by the performance of two state changes: hot rose milk will be poured over to dissolve a lemon sugar dome to later melt the chrysanthemum sorbet served with pomegranate seeds.
3. The last course is Crémeux, a quasi-deconstructed crème brûlée: pistachio crémeux with chocolate mousse guarded underneath a shield of a clear vanilla sugar tuille to be hacked by the diner.
This project uses 3D printing as a mode of manufacturing which provides the freedom to change material and form. The series is designed to be interchangeable and repurposed to lengthen its usage and to promote new ideas.
Posted in 3D Printing Applications
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jd90 you are full of humor.
jd90 wrote at 6/27/2013 10:03:43 PM:
"to be excavated by the diner." Sorry, this is lame. This is food, not archeology or construction. "to be hacked by the diner." Is this a murder scene then?
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