Saveur Daily popped up on the Chromecast with this article about 3D printing in the pasta world. It is a good introduction to the world of 3D printed food for the uninitiated. To me, 3D printed food is a natural progression from Wyley Dufresne’s eggs, Homaru Cantu’s edible menu, and either the fulfillment or bastardization of the El Bulli menu. It is a great way for forward thinking chefs to put together something brand new, a tiny piece at a time.
But I can’t uncouple thoughts on 3d printing in the culinary arts with the articles I have been reading about cloned, lab grown meat. Processed food is anathema to those who can afford to avoid it. How does lab meat and 3d printing tools in culinary arts collide and made the high end food of tomorrow? Poor people used to be skinny and rich people fat. The abundance of cheap, dense calorie processed food, especially in the states has upended that model. What do these incoming waves of food techs hold for the future? Will eating an apple be a luxury or will a 3d extruded apple jelly infused with an onion spackle and lab grown chicken be the way the rich enjoy their food? How fast does having meat that used to be on a living creature seem like a cruel decadent behavior for the 1%?