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TI IS MAD FOR: MODERNIST CUISINE : The Art And Science Of Cooking : In Six Volumes:

The mysteries behind this school of cooking should make this  tome a mega-buy come March 2011.The mysteries behind this school of cooking should make this tome a mega-buy come March 2011.

"The reason I call this cuisine modernist is that in the 19th century you had these seeds of modernism that revolutionized art, architecture, literature and philosophy. It was a reaction to the industrializing of the modern world. But it just didn't happen with food. Le Coubusier who was out there calling a house a machine that you live in, sat down to the same coq au vin as everybody else. The Bauhaus guys who said 'Architecture, let's change that! Typography, let's change that! Typography, let's change that!' did nothing to change schnitzel. This is finally the modernist revolution of food, just one hundred years late"

Nathan Myhrvold

When TI says he's an omnivore he truly means it. Which is why the whole proposition of "molecular gastronomy" feels more fascinating than such a clinical name might suggest. Under the onus of Microsoft's former chief technology officer, Nathan Myhrvold , the entire idea has been lifted to maximum visibility. Myhrvold's culinary lab in Bellvue, Washington has become a kind of mecca for foodies undaunted by such culinary proposals as freeze dried lobster tails and centrifuged carotene soup. Two of Myhrvold's co-authors on "Modernist Cuisine" are Chris Young and Maxime Bilet of London's "Fat Duck" infamy and the thought of exploring the mysteries behind this school of cooking such make this tome a mega-buzz come March 2011. The luscious photographic renditions of the dishes, as shot by Ryan Matthew Smith means "Modernist Cuisine" is bound to look really, really good in your Reference library. The imagery of Volume 2 (Techniques and Equipment) is very much a Nick Knight wet dream. Methinks.

Taste is a dictatorship.

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