top of page
  • Writer's pictureEditor

Food Of The Future: These Culinary Creations Will Bend Your Mind – Living 360

With the popularity of Instagram and Facebook, we really have become a foodie culture. We seek out the best dishes, so that we can not only eat a delicious meal, but also post photographs to our followers online and show them the wonderful food that we have been eating (Foodstagraming!). As more individuals become amateur ‘food bloggers’, restaurants are trying to create more exciting and visually pleasing dishes, something that you will want to share with your friends- virtually, or in reality. Here is a list of some of the best culinary creations we absolutely love:

Burrata Soft Serve

What is Burrata? Well, it is a type of Italian cheese. However, this is not cheese in an ice cream cone. This is Burrata flavored ice-cream. The genius behind this creation is Dominique Ansel, who is also famous for inventing the Cronut. Get down to Dominique Ansel Kitchen in NYC and try this cheesy creation!


Dominique Ansel Kitchen, 137 Seventh Avenue South (between Charles and West 10th streets); 212-242-5111.

Foie Gras Doughnut

Foie Gras- the aristocrat of the culinary world. As posh as caviar, it is usually reserved for special occasions such as fancy dinner parties and visits to the White House. Not anymore- now this royalty of the food world has teamed up with a meer serf, and together, they create the Foie Gras Doughnut. Available at Do or Dine in Brooklyn, this fried, sugary dough delight is filled with a rich duck center.


Do or Dine, 1108 Bedford Avenue (between Lexington Avenue and Quincy Street), Brooklyn; 718-864-2290.


Technically this is not food, it is alcohol- but who am we to judge? You can now inhale alcohol. No more repeated trips to the bathroom after you have ‘broken the seal’, as now you simply inhale the alcohol directly into your bloodstream, bypassing your liver. You can try inhaling alcohol at London’s new pop up bar, where you party in a cloud of alcoholic vapor which is absorbed by your mouth, skin and eyes.

1 Cathedral St, London SE1 9DE

Sweet Potato Ice Cream with Torched Marshmallows

We have already looked at cheese ice cream, now we are moving on to sweet potato ice cream. I love sweet potato, but sometimes I do not have the time to sit around waiting for it to cook. If I buy this ice cream, then I do not need to wait- instant sweet potato flavor, in a delicious creamy cool form! Perfect.

401 N Front St Ste 300 Columbus, OH 43215 614.488.3224

The Liquid Diet

This is not a juice fad or a smoothie, this really truly is a meal in a glass. The liquid diet was created by Matthew Ramsey, and this drink is a burger. The liquid is made of White Castle infused Bulleit Rye, tomato water, liquid spoke and spicy pickle juice. The rim of the glass is dressed with burger salt, and you drink the whole meal through a straw made of bacon. Drink your burger when you are on the move!


Foie The Hell Of It

Another meal in a glass, this time with our old friend, foie gras. The drink itself is almost like a white Russian meets a cappuccino, and is covered in ground almonds. The drink- made of bourbon, lemon juice, ginger syrup, rhubarb preserves, egg white, lemon bitters, pepper, pureed strawberry and apple brandy- is then topped with shaved frozen foie gras terrine. Tres fancy.


Ox, 2225 Ne Martin Luther King JR. Blvd. Portland, Oregon 97212, 503 284 3366

Fish and Chips Ice Cream

It seems that we just can’t get enough of ice cream. This ice cream in particular is amazingly creative- a vanilla ice cream, rolled in batter and pieces of fish, paired with mushy peas ice cream and then served in a cone with one chip. Created by Teare Woods in Whitby, this is not the only crazy cream they have on their list- see them for roasted garlic and corned beef frozen delights!

Teare Woods Luxury Ice Cream Parlour 9 St Annes Staith, Whitby, North Yorkshire

Sound of the Sea

Heston Blumenthal is famous for his crazy creations in the kitchen. Perhaps his most famous dish, is the ‘Sound of the Sea’. Heston likes to create dishes that provide a multisensory experience- he does not just want the diner to taste the food, but to see, hear and feel the food also. This dish contained dried kelp, hijiki seaweed, baby ells, razor clams, cockles, mussels, sea urchins, and were made to look as if they were sitting on the edge of a shore with the addition of edible sand. Whilst eating this you listened to the sounds of the sea and seagulls by using the iPod placed inside a conch shell. Heston really does transport his diners to another world.

The Fat Duck, High St, Bray, West Berkshire SL6 2AQ, United Kingdom +44 1628 580333


Post: Blog2_Post
bottom of page