Chef Tim Anderson: How LA’s Sugar Lab Unites Culture and Cuisine with Food 3D Printing
Great food often has an element of surprise. Sometimes, that surprise may come as an unexpected flavor—say, a hint of star anise in an otherwise ordinary French onion soup. But,…
Chef Tim Anderson: 3D Printed Redefine Meat May Live Up to Its Name – But Not Quite Yet
There is a long, global history of the manipulation of foods to make them resemble other foods, from mock turtle soup to mock duck to imitation crab. While some of…
Chef Tim Anderson: BluRhapsody and the Possibilities of 3D Printed Pasta
Tim Anderson is a Wisconsin-born chef and writer based in London, specializing in Japanese cuisine. He has published six books on Japanese cookery, including Your Home Izakaya and Japaneasy: Bowls and Bento….