I was hoping for a detailed, fact-filled read that integrated science principals, nutrition facts, and serious cooking in an artsy, poetic way. Instead, this book is like an art installation featuring several contributors focused on their own "profound experience" who don't care about how the reader experiences the work.
The book is made up of eclectic, exploratory essays, each with different writing styles, and each only offering the occasional tantalizing tidbit of fact. I was disappointed. At the same time, if you want a hip coffee table book for browsing, you may really like it. It's a neat book, just not a coherent read.
Condensed matter. Cooking science invites us to look at cooking, gastronomy and nutrition through the scientists eyes and see them as a truly cultural activity which brings a wealth of knowledge into play. Challenging the predominance of visual culture, our eating habits and the pleasure of food privilege the senses of taste, touch, smell and even hearing. Perception and landscape define our cooking, but cooking also has a component of reflection and innovation based on scientific and technological research. Informed by this awareness, the new Catalan cuisine as exemplified by the Fundació Alícia is a major force for culinary innovation. This volume constitutes a unique document of this task. The book s QR codes link the paper media with the digital media, augmenting the reality and giving further information.
No comments:
Post a Comment