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new_cookery [2010-04-15 06:30]
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 ===Statement on the 'new cookery'=== ===Statement on the 'new cookery'===
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 by Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee. by Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee.
  
-(as printed in The Observer, Sunday 10 December 2006. http://www.guardian.co.uk/uk/2006/dec/10/foodanddrink.obsfoodmonthly an edited version appears in "The Fat Duck Cookbook", Bloomsbury, 2008.) 
  
 The world of food has changed a great deal in modern times. Change has come especially fast over the last decade. Along with many other developments, a new approach to cooking has emerged in restaurants around the globe, including our own. We feel that this approach has been widely misunderstood, both outside and inside our profession. Certain aspects of it are overemphasized and sensationalized, while others are ignored. We believe that this is an important time in the history of cooking, and wish to clarify the principles and thoughts that actually guide us. We hope that this statement will be useful to all people with an interest in food, but especially to our younger colleagues, the new generations of food professionals. The world of food has changed a great deal in modern times. Change has come especially fast over the last decade. Along with many other developments, a new approach to cooking has emerged in restaurants around the globe, including our own. We feel that this approach has been widely misunderstood, both outside and inside our profession. Certain aspects of it are overemphasized and sensationalized, while others are ignored. We believe that this is an important time in the history of cooking, and wish to clarify the principles and thoughts that actually guide us. We hope that this statement will be useful to all people with an interest in food, but especially to our younger colleagues, the new generations of food professionals.
  
-<b>1. Three basic principles guide our cooking: excellence, openness, and integrity.</b>+**1. Three basic principles guide our cooking: excellence, openness, and integrity.**
  
 We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu. We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu.
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 Paramount in everything we do is integrity. Our beliefs and commitments are sincere and do not follow the latest trend. Paramount in everything we do is integrity. Our beliefs and commitments are sincere and do not follow the latest trend.
  
-<b>2. Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.</b>+**2. Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.**
  
 The world's culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer. The world's culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer.
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 As with everything in life, our craft evolves, and has done so from the moment when man first realized the powers of fire. We embrace this natural process of evolution and aspire to influence it. We respect our rich history and at the same time attempt to play a small part in the history of tomorrow. As with everything in life, our craft evolves, and has done so from the moment when man first realized the powers of fire. We embrace this natural process of evolution and aspire to influence it. We respect our rich history and at the same time attempt to play a small part in the history of tomorrow.
  
-<b>3. We embrace innovation - new ingredients, techniques, appliances, information, and ideas - whenever it can make a real contribution to our cooking.</b>+**3. We embrace innovation - new ingredients, techniques, appliances, information, and ideas - whenever it can make a real contribution to our cooking.**
  
 We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes. We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.
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 Similarly, the disciplines of food chemistry and food technology are valuable sources of information and ideas for all cooks. Even the most straightforward traditional preparation can be strengthened by an understanding of its ingredients and methods, and chemists have been helping cooks for hundreds of years. The fashionable term "molecular gastronomy" was introduced relatively recently, in 1992, to name a particular academic workshop for scientists and chefs on the basic food chemistry of traditional dishes. That workshop did not influence our approach, and the term "molecular gastronomy" does not describe our cooking, or indeed any style of cooking. Similarly, the disciplines of food chemistry and food technology are valuable sources of information and ideas for all cooks. Even the most straightforward traditional preparation can be strengthened by an understanding of its ingredients and methods, and chemists have been helping cooks for hundreds of years. The fashionable term "molecular gastronomy" was introduced relatively recently, in 1992, to name a particular academic workshop for scientists and chefs on the basic food chemistry of traditional dishes. That workshop did not influence our approach, and the term "molecular gastronomy" does not describe our cooking, or indeed any style of cooking.
  
-<b>4. We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.</b>+**4. We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.**
  
 The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes. The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes.
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 +(as printed in The Observer, Sunday 10 December 2006. http://www.guardian.co.uk/uk/2006/dec/10/foodanddrink.obsfoodmonthly an edited version appears in "The Fat Duck Cookbook", Bloomsbury, 2008.)
  
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