I'm writing an article on the ultramodern cooking style that seeks to use aesthetic and sensory manipulation to increase the flavor of food itself, rather than to just increase its visual appeal.
As part of the literature review that I am doing I am searching for published pieces that talk about the style these two restaurants (among others I suppose such as Fat Duck and Noma) but I am not having much luck finding informative and serious discussions of the food style these restaurants are using. What are their influences, where did they learn their techniques...etc, and so on.
As part of my article I am making the argument that this style is new because unlike prior, the use of different mediums is meant to enhance flavor more than visual appeal (although visual appeal is obviously important as well).
If anyone knows of published articles or even well thought out blog entries I would be extremely appreciative.
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