tag:blogger.com,1999:blog-1195036990155736213.post8948380905737978603..comments2023-10-16T00:02:06.656+11:00Comments on Fare Dinkum : Roquette ScienceGeorge Biron http://www.blogger.com/profile/03592491708632830206noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1195036990155736213.post-38115897742863574052008-04-02T12:40:00.000+11:002008-04-02T12:40:00.000+11:00Thanks for the comment.If you wish to analyse or d...Thanks for the comment.<BR/>If you wish to analyse or deconstruct Dada theory then perhaps you may have missed the point? Restaurant cuisine in my opinion does indeed have a rich and marvelous historical oeverlay and intellectual rigour that young chefs are by-passing for the shiny cool stuff? Some of the MG's understand that they need tags to get attention and then return to what they know their real diners want. I am not a luddite but am amused by ipods served with dishes, food taken apart and put back together in very contemporary photogenic ways, splurts of flavour and texture to gain attention...<BR/>I am sure we will be amused to look back on these days in the same way that 1950's food magazines look now. I have a copy of a book with photos of Fernand Point's food it looks so plain and simple but the flavour jumps out at you...<BR/>We seem to be getting our nickers in a twist... never mind the quality, feel the twist.George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-7906474480370601362008-04-02T01:13:00.000+11:002008-04-02T01:13:00.000+11:00surely this is where art and science should meet! ...surely this is where art and science should meet! Art theory ie dadaism etc has structure, theoretical construct, purpose etc (whether you agree with it or not). Restaurant cusine does not historically have this overlay or this level of intellectual rigour (and it's crying out for it! Even if only to avoid the excesses) Molecular Gastronomy is a catch-phrase applied by a journalist not a chef to a result, not necessarily a movement.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-68079647351505603972008-02-25T02:37:00.000+11:002008-02-25T02:37:00.000+11:00Picking up the Da Da theme from Sticyfingers at le...Picking up the Da Da theme from Sticyfingers at least the DaDaists were taking the piss, and not just laughing at the rest of the art world but at themselves. I fear that molecular gastronomists feel that they are doing great things for food. I tend to follow Georges line that they are macular econimists contributing more to their own bottom line than anything else. But we see that it is really a line from their own bottom. Cooking real food simply is probably the hardest thing to do, try cooking a piece of fish using nothing more than a fire and a little salt. If you can do that you have skill no major technology involved. Now if you cant do that you have take a mirror and use it to reflect the essence of the smoke onto the plate, but do make sure that you get a good image of yourself in the mirror.<BR/>I AM NOT ANONYMOUS I AM DFL CLANCYAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-22195759813598312532008-02-22T10:21:00.000+11:002008-02-22T10:21:00.000+11:00...I like it, I like it, yes I do...I was looking ......I like it, I like it, yes I do...<BR/><BR/>I was looking at photos of meals at Alinea in the US on Flickr and realised that this particular form of Gastronomy is very much in the vein of the DaDa Art Movement. <BR/><BR/>It's radical, makes you uncomfortable is unfeasible, but perhaps opens our minds to things that we could not have perceived possible prior to it? Will it also open doors in related fields?<BR/><BR/>What saddens me about Alinea is the names of the dishes are mere descriptions of flavours laid side by side. Then they are presented in a manner with no reference to their original physical form, on the end of crazy futuristic industrial implements. <BR/><BR/>I wonder if the long curving vertical metal spikes and glassware - which looks like it may have arrived in a time machine from the future - is opening doors of creativity for Designers?<BR/><BR/>I know that it is bringing new gadgets into the kitchen and now it would seem things may head that way in terms of beverages. So in the future, will we look back at it with nostalgia, acknowledge it as being a necessary oddity that leads to changed perceptions or will we regard it as a silly fad like Cuisine Minceur?stickyfingershttps://www.blogger.com/profile/14861830835308131738noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-38485763965872648482008-02-19T23:17:00.000+11:002008-02-19T23:17:00.000+11:00I know its only Sausage Rolls but I like it ?....I know its only Sausage Rolls but I like it ?....George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-90966258019995863812008-02-19T21:35:00.000+11:002008-02-19T21:35:00.000+11:00XLNT argument George. I'm firmly in the Emperors n...XLNT argument George. I'm firmly in the Emperors new clothes camp when it comes to Molecular Chicanery. Having said this, if you really wanted to impress my generation next time, you'd cannily sidestep the tempatation to use the Billy Joel lyrics! May I suggest Echo & the Bunnymen next time?Anonymousnoreply@blogger.com