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The curious social-media trend of ASMR, or autonomous sensory meridian response, has been sweeping generation Z. Whether it¡¯s the sight of gold bars being fed and sliced on a conveyor belt, the hypnotic circular icing of a cake played on a loop, or the sounds of slime squelching, kids are getting their kicks from the static-like skin tingle brought about by this heightened sensory overload. The eating strand of the trend, specifically the sound of it, is growing not just in momentum but also in status.
Massimo Bottura, the world¡¯s top chef, recently recorded in minute detail the making of a lasagne in a soundproof room. Now, taking it to new levels is Ukrainian architect-turned-pastry-chef Dinara Kasko who has traded concrete and steel for mousse and meringue. Her mesmerising designs are created using algorithmic models and 3D technology to build silicone moulds. Photographs of her luscious cakes ¨C bubbles that look as if they¡¯re covered in fluff and origami puzzles that glisten in the light ¨C appear to be nothing more than a robotic illusion. But more than nine million people have watched the making ¨C and eating ¨C of her dual-layer cherry cake. For those who want a real-time slice of the action, Kasko is gaining fans off screen too. She has just opened a shop in Moscow, with Boston and Oman to follow.
Website: dinarakasko.com
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