Interesting article from NYTimes this week about avant cuisine. Which lemme just say I do not get. Okay, that's a slight overstatement. I mean, I understand what chefs like Ferran Adria are trying to do (at least I think I do). It's interesting, certainly, in the sense that it's a good read. I just have no desire to eat any of it. Bruni tosses around a lot of adjectives in his article (and can't seem to decide whether he's burying or praising the chefs he's writing about) without ever hitting on the description I'd use: stunt cooking. To put it another way, just because you can make passion fruit foam inside wheels of dehyrdated proscuitto on a bed of microsprouts doesn't mean I'm going to eat it.
the La Gondola Restaurant (just two minutes from this performance)
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This page contains a single entry by Georg published on May 14, 2005 10:09 PM.
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Dude, what you said. Did you see the recent NYTimes article about Mark Bittman's new cooking show? Bittman strongly the espouses the "a few things done well with little fuss" approach to cooking.
Didn't see that. While I'm generally more a fan of the "little fuss" approach to cooking, I do appreciate some elaborate and intricate creations. I guess everyone has their own personal line between stunningly intricate and annoyingly fussy. Of course, if it's all sizzle and no steak (so to speak) it doesn't really matter...
PoMo food! I always thought that food would be the last art form to be shattered into jagged bits and reassembled in aggressively ironic forms because you have to *eat* it. I guess I was wrong.
The little multimedia show in the sidebar of the NYT article is worth a click.
PoMo is very apt. And when I think about it, I'm hard pressed to think of an art form that hasn't already been shattered and ironicized. So maybe food is the last one to take the PoMo drop.