Biomimicry and the culinary arts

Edible flowers assist in the drinking of fine, palate-cleansing liqueurs.

The group is collaborating with cutting-edge Spanish chef Jose Andres at the margins of science and the culinary arts.Two of our biomimetic inventions are being explored and developed by his ThinkFood group.

Inspired by a family of floating flowers, the edible flower (image at right) provides a mean of drinking small volumes of fluid in an elegant fashion.

Inspired by a means of propulsion used by a class of water-walking insects, cocktail boats (image below) propel themselves by generating a fore-aft chemical gradient.

Both designs developed by Lisa Burton and Nadia Cheng.


The cocktail boat