Living food by Royal College of Art graduate Minsu Kim is a concept that takes fine dining and blends it with the ideas of developments in synthetic biology. It’s only a matter of time before lab grown food hits the market, and this experiment here aims to brings a tactile experience to the eater with food that wiggles on your plate.
This project explores new culinary experiences potentially through developments in synthetic biology. Living food finds its lineage in haute cuisine and molecular gastronomy. A set of future dining experiences were designed where food behaves like a living creature entertaining us through an empathetic connection.