Then there’s ricotta ravioli, Shiitake mushrooms, and halibut poached in truffle butter. After a few more dishes, following a pear ginger juice palate cleanser, you’ll arrive at the main course: a rib eye steak with grilled mustard greens. The feast comes to a close with a French canelé and a hazelnut latte. Divine! Just one thing: You’ll be eating it all in the form of a wobbling gelatinous tower.
The 12-course meal in a can was created by Chris Godfrey, a student at Kingston University in London, as part of a dissertation on today’s bombastic consumerism. Fascinated with the extravagant gimmicks companies use to get us to buy their products, Godfrey got to wondering what the competing trends driving contemporary consumer culture–our love of “quality” products, and our even greater love of utter, braindead convenience–might look like at their obvious, revolting conclusion. And thus the “All in One” was born
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