I would love to eat at the Fat Duck and im sorry I never got to El Bulli, these and many other fine restaurants like Noma (which I also haven't eaten at) push the boundaries of what we think of as food. I don't have the level of skill or palate to produce food at this level of technical perfection.
What if I could use a machine to produce food at a level of technical perfection equal to these fine restaurants. Well it happened over and over again. First the food processor allowed home cooks to equal the efforts of the finest kitchens, the thermochef likewise and now the capsule coffee machine has done the same. I'm sure sous-vide at home will be next.
All this is true and yet not so, as each piece of technology broadens what can be done with food so too does the creativity of the best chefs. Rather than look on technology as the enemy of good cooking which need to examine what is at the heart of the very best food in the world.
All this is triggered from reading this wonderful and thought provoking article on coffee by Julian Baggini.
http://www.aeonmagazine.com/being-human/julian-baggini-coffee-artisans/
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