It was just a matter of time before someone took 3D printing to the gastronomical level, and New York's French Culinary Institute has done just that. The cooking school has teamed up with Cornell University's computational synthesis laboratory to develop a printer that uses food ingredients instead of ink to "print" such delicacies as miniature scallop and cheese space shuttles. "It lets you do complex geometries with food that you could never do by hand," said Jeffrey Lipton, a researcher and graduate student at the lab.

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