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new_cookery [2010-04-15 06:31]
83.101.33.183
new_cookery [2010-04-15 06:32] (current)
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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.
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 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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