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Could levitating liquids be the next big thing in molecular gastronomy?
This video from an experiment at the Argonne National Laboratory sheds light on the phenomenon of using acoustics to help drops of liquid levitate - something that could very well make it to a fine dining table near you.
Basically, scientists used a combination of liquids and pharmaceuticals to produce a soluble solution that can be suspended between two speakers facing each other. The research involved using an acoustic levitator, equipment that is commonly used by NASA for microgravity stimulations.
What does this mean for the future of food?
Well, avant garde chefs like Grant Achatz, Ferran Adrià and Heston Blumenthal are always searching to cross the next frontier in cooking, which could include levitating foods.
Achatz himself address this topic the Avant Garde Diaries when he detailed how chefs at his restaurants were focued on creating floating foods. In fact, they ended up developing green apple balloons.
Watch the video below to see the levitating liquid drops in action. Do you foresee this technology being used in fine dining? Tell us in the comments below.
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