The ideologies, prejudices, semantics, and misnomers of food and the myth of simplicity.
First image of the Modernist Cuisine set.
The Modernist Cuisine team consists of more than just the authors. For the past three years, the kitchen team has been developing and testing the information for the book. In this post, you will meet the kitchen team and learn a little about the paths that led them to the Modernist kitchen.
The link between humanitys development and the evolution of cooking techniques is well-documented and perhaps even obvious. Less apparent, however, is that along the way, many traditional chefs and cooks turned up their noses at new and emerging gastronomic tools and techniques of their time.
Nathan, Max and I recently had the pleasure of meeting chef René Redzepi from Noma while he was in Seattle promoting his wonderful new book Noma: Time and Place in Nordic Cuisine. I really admire what René set out to accomplish at Noma and I am impressed by his well-deserved success. Renés sincerity and passion are apparent when you talk to him. Andwhile he is perfectly fluent in Englishhis modesty and restraint constantly reminded me that he is very much a Dane.
Looking at Modernist Cuisine as a (nearly) complete body of work, the amount of information and level of detail can seem overwhelming. On the surface, it is tempting to think of the book as a food science research report or textbook but that is far from the full story. Wheres the love? you might ask if you stumbled upon Modernist Cuisine in a bookstores cookbook section. The short answer from the MC team would be, Its in there!
Dr. Nathan Myhrvold’s presentation at the International Food Bloggers Convention (IFBC) today appeared to be […]
Is food blogging its own unique art? The short answer is yes, as I discovered during Kathleen Flinns Writing With All Five Senses workshop today. This IFBC workshop was packed with professional food bloggers who seemed to have no problem with the seemingly simple exercise of describing a lemon.
Last night, the authors of Modernist Cuisine hosted a small demonstration and reception at The […]