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Modernist Cuisine The Art And Science Of Cooking In Six Volumes

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

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