Ask America's foremost molecular gastronomist about the Willy Wonka comparisons, and Homaro Cantu will insist that he's just an average guy who likes cheeseburgers. But it's not cheeseburgers that have earned the Chicago chef fame: it's dishes prepared with industrial lasers, inkjet printers and liquid nitrogen.
Look beneath the technical sophistication, though, and Cantu's kitchen pyrotechnics are revealed as explorations of possible answers to a very simple question: What is food? And if the cuisine at Moto, his "molecular tasting lab," can be described as postmodern, Cantu himself has little time for gastro-academic posing. He's driven by a techno-utopian vision of decentralized food in which the world's ever-growing appetites are met by a radical transformation of agriculture itself — and it all begins in our kitchens.
Look beneath the technical sophistication, though, and Cantu's kitchen pyrotechnics are revealed as explorations of possible answers to a very simple question: What is food? And if the cuisine at Moto, his "molecular tasting lab," can be described as postmodern, Cantu himself has little time for gastro-academic posing. He's driven by a techno-utopian vision of decentralized food in which the world's ever-growing appetites are met by a radical transformation of agriculture itself — and it all begins in our kitchens.
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- News and Politics, Green, Earth and Science, Tech, 6 more + add
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- lvp
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More power to technological advances in food as long as it has minimal gastronomically negative effects...period.
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- SHAWN_RITTIMAN
- 10 months ago
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I give him a thumbs up, as long as the food hes creating doesn't cause any unwanted side effects.
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whatever...but on second thought he's just another artist pushing the boundaries of his medium...more power to him.
chicago artists sure are fantastic!
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- blackdaylight
- 10 months ago
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I like what he's doing with micro algae, for food and fuel for his delivery trucks, how cool is that.
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