For my last blog, I would like share something that relates to my major. I first came across this technology on Facebook.
Le Petit Chef uses 3D projection mapping on a plate. It is a video of a little chef that virtually prepares a meal. The 3D projection mapping turns an empty plate to a grill as he appears from a manhole. This little guy grills a juicy steak, and it feels so lifelike. This is a creative, funny and overall entertaining digital attraction that entertain guests while they wait for their food.
Basically, 3D projection mapping can paint any image onto any surface.
Another example would be Disney’s wedding cake mapping. It is a reduced version of Disney’s nightly slideshows at Magic Kingdom on a wedding cake, where couples can customize video sequences to be projected on their blank wedding cake. This allows them to use their wedding cake to tell a story. It costs $2,900 for a 5 tiered fake cake. A real cake would costs extra.
Project mapping does not stop with a fake cake. There are restaurants that use 3D projection mapping, along with surrounding sounds and performances, to create an atmosphere that fluctuates to be tailored for different dishes.
First one is Sublimotion at Ibiza’s Hard Rock Hotel, opened in 2014. It was created by Paco Roncero, Michelin Two Star Chef. It is a 70 square meter and seven meters high room where a group of 12 guests will be served 20 entrees that stimulates five senses. A team of 25 professionals will spend three hours to take you on a “multi-sensory culinary voyage.” It will just costs $2,000 per guest. But it will be once in a life experience where you will enjoy a blend of art, gastronomy and virtual reality.
Second restaurant is more intense. It was created by Joan and Jordi Roca. Its theme is number 12, as it serves 12 dishes to 12 guests based on 12 ideas that are integrations of 12 songs, 12 videos and 12 acts. This project was created to approach the intangible aspects of eating. With 3D projection, possibilities are limitless. Joan and Jordi Roca brought in professionals from different sectors, such as chefs, designers, illusionists, set designers, architects, choreographers, and screenwriters to achieve “the merger of haute cuisine gastronomy and the most breakthrough technology.”
Science is not limited to medical studies and animal experiments to find incredible results that will change the world. Science can be incorporated into something as simple as eating and enrich the experience. And this is what I take on from SC 200 this semester.