Soup Physics

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The Disproportionate Restaurant investigates the relationship with food and ingredients from the perspective of a human species of 50 centimeters tall. It maps possibilities that today’s chefs can only dream of, even in the age of molecular gastronomy. There is the relatively predictable resizing of portions and ingredients. A chicken might feed up to a 100 people and the calories in one apple will get you through the day. But there are also some less predictable culinary possibilities when we become small, like the possibility to serve a drop of soup, held together by nothing but its surface tension.

The laws of physics themselves might not change but because of our diminished size our relationship with their possibilities will.

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