{"id":3922,"date":"2021-02-28T17:00:33","date_gmt":"2021-02-28T17:00:33","guid":{"rendered":"http:\/\/thales.mit.edu\/bush\/?p=3922"},"modified":"2021-04-14T13:10:50","modified_gmt":"2021-04-14T13:10:50","slug":"biomimicry-and-the-culinary-arts","status":"publish","type":"post","link":"http:\/\/thales.mit.edu\/bush\/index.php\/2021\/02\/28\/biomimicry-and-the-culinary-arts\/","title":{"rendered":"Biomimicry and the culinary arts"},"content":{"rendered":"\n<div class=\"wp-block-cover alignwide has-subtle-background-color has-background-dim\"><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<div class=\"wp-block-image\"><figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thales.mit.edu\/bush\/wp-content\/uploads\/2021\/04\/cooks.jpg\" alt=\"\" class=\"wp-image-6448\" width=\"259\" height=\"309\"\/><\/figure><\/div>\n\n\n\n<p class=\"tw-text-wide has-normal-font-size\"><a href=\"http:\/\/math.mit.edu\/~bush\/wordpress\/wp-content\/uploads\/2012\/08\/grab2.jpg\"><\/a>Edible flowers assist in the drinking of fine, palate-cleansing liqueurs. The group collaborated with cutting-edge Spanish chef&nbsp;<a href=\"http:\/\/www.josemadeinspain.com\/bio.htm\" target=\"_blank\" rel=\"noreferrer noopener\">Jose Andres<\/a>&nbsp;at the margins of science and the culinary arts. Two of our biomimetic inventions are being explored and developed by his&nbsp;<a href=\"http:\/\/www.thinkfoodgroup.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">ThinkFood<\/a>&nbsp;group.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thales.mit.edu\/bush\/wp-content\/uploads\/2021\/03\/CulinaryBio.png\" alt=\"\" class=\"wp-image-4528\" width=\"287\" height=\"250\"\/><\/figure><\/div>\n\n\n\n<p class=\"tw-text-wide has-normal-font-size\">Inspired by a family of&nbsp;<a href=\"http:\/\/math.mit.edu\/~bush\/wordpress\/?p=1339\">floating flowers,<\/a>&nbsp;the edible flower (image at right) provides a mean of drinking small volumes of fluid in an elegant fashion. Inspired by a means of propulsion used by a class of water-walking insects, cocktail boats (image below) propel themselves by generating a fore-aft chemical gradient.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thales.mit.edu\/bush\/wp-content\/uploads\/2021\/03\/vvv.jpg\" alt=\"\" class=\"wp-image-4266\" width=\"443\" height=\"215\"\/><\/figure><\/div>\n\n\n\n<p class=\"tw-text-wide has-normal-font-size\"><br><br><br>Both designs developed by\u00a0<a href=\"http:\/\/www.mit.edu\/~lisab\/Lisa_J._Burton\/Home.html\">Lisa Burton<\/a>\u00a0and Nadia Cheng.<br>Paper:\u00a0<a href=\"http:\/\/math.mit.edu\/~bush\/wordpress\/wp-content\/uploads\/2013\/10\/burton-Biomimicry.pdf\">Burton, Cheng, Vega, Andres and Bush (2013)<\/a><br>Select press:\u00a0<a href=\"http:\/\/drinks.seriouseats.com\/2013\/11\/cocktail-science-mit-researchers-jose-andres-drink-garnish-high-tech.html\">Serious Eats<\/a>\u00a0,\u00a0<a href=\"http:\/\/www.nature.com\/nature\/journal\/v486\/n7403_supp\/full\/486S10a.html?WT.ec_id=NATURE-20120621\">Nature News<\/a>\u00a0,\u00a0<a href=\"http:\/\/www.wired.com\/2014\/02\/mit-whiz-makes-mealtimes-interactive\/\">Wired<\/a><br><\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"The Most Epic (Inedible) Cocktail Garnishes Ever\" width=\"1000\" height=\"563\" src=\"https:\/\/www.youtube.com\/embed\/dx6QtU1SnHE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"The cocktail boat &amp; floral pipette\" width=\"1000\" height=\"750\" src=\"https:\/\/www.youtube.com\/embed\/KWKqCJuu0uA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":4528,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-3922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-misc","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v16.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Biomimicry and the culinary arts - John W. M. Bush<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thales.mit.edu\/bush\/index.php\/2021\/02\/28\/biomimicry-and-the-culinary-arts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Biomimicry and the culinary arts - John W. M. Bush\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thales.mit.edu\/bush\/index.php\/2021\/02\/28\/biomimicry-and-the-culinary-arts\/\" \/>\n<meta property=\"og:site_name\" content=\"John W. M. 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