“Artifice. Illusion. Food should be more than food; it should tease and provoke the mind. We have a lot of dishes..looking like one thing and turn out to be something else. The most obvious example would be a duck or fish that is actually vegetarian, created entirely from soy and gluten, but there are many other types.. We strive to fool the diner for a moment. It adds a layer of intellectual play to the meal. When it works, the gourmet is delighted.”
from The Last Chinese Chef by Nicole Mones (2007). Very Highly Recommended.
(Photo: Baked white onion with cod skin, at lunch in Nerua, Bilbao 2012)
(Photo: Baked white onion with cod skin, at lunch in Nerua, Bilbao 2012)
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