I chose to compare the world of molecular cooking to the world of children's games.
This playground started as a critique of the world of food substitutes. Those who are sensitive to gluten – consume GF flour. Those who do not eat meat – eat vegetarian hamburger, those who do not consume dairy products, parve whipped cream or almond cheese, and so on.
At the beginning, I took existing techniques in the world of molecular cooking and adapted tools to them, like the beet soap bubbles.
Next I adopted the techniques of the molecular cooking world and applied them on food that adapts to the shape of the structure on which it is placed.
The project sharpened my perception of the connection between food and the way it is served and who cooks and who eats. Sometimes the way we cook and eat is significantly more impactful than what we actually eat.