Eating his words
Chef Homaro Cantu of Moto in Chicago is using edible ink and soybean-cornstarch paper for a unique "tasting" menu at the restaurant. For example, the Italian entrees might taste of mozarella, basil and tomato. Sometimes, after you order your meal, a server will bring a small piece of paper on a plate - an edible photograph of the actual item that will follow.
Cantu is also developing a course that floats. He starts with a cube made of a special kind of whipped silicone invented by NASA and imbues it with various aromas in a smoker. The server then holds it above the table and spins it to release its fragrance.
Cantu is the son of an engineer and has always been fascinated by mechanics. So far, he has applied for 30 patents for everything from a cylinder that carbonates solid food to a pressurized polymer box that steams fish at your table.