Sep

For Food Aesthetes, Molecular Popsicles

How does a simple popsicle become an “individual lifestyle food product?” By being whipped up in Berlin’s The Science Kitchen by a chef and “food scientist”—and yes, by looking like this!

The brainchild of David Marx, The Science Kitchen, an experimental food lab born of the desire to create ice cream that proved to be “empowering, revitalizing, even healthy,” has spawned the vegan and lactose free KYL21 popsicle line, the latest entry into the avant-garde food discipline known as molecular cuisine.

Needless to say, such meticulous attention to taste demands an equally transcendent physical form, and the aesthetically-driven Marx—his background is in product design—eschewed the standard cylindrical popsicle mold for a range of jewel-like, faceted geometric forms. Precious, don’t you think?

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