Cornell University and the French Culinary Institute are collaborating to modify 3D printers to output delicious, detailed, edible objects. They puree materials such as "chocolate, cheese and hummus to scallops, turkey, and celery" and feed them to at Fab@Home open-source 3D printer. Shown here is a tiny Space Shuttle made of ground scallops and cheese.
"It lets you do complex geometries with food that you could never do by hand," said Jeffrey Lipton, a researcher and graduate student at the lab…"
"…I can imagine creating really interesting textures using meat with the same technique," [Dave Arnold, director of culinary technology at the French Culinary Institute in Manhattan] told Spark. "Imagine [a food] almost like a meatloaf that absorbs sauce like a sponge. That is cool — much cooler to me than printing some ersatz steak."
(Image: Cornell University/French Culinary Institute)