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tagged: The Taste Issue
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The Taste Issue: An Introduction

by Andrea Alessi
Table of Contents: The Matter of Molecular Practice: Sean Raspet | Joel Kuennen Ferran Adrià Unpacks the Tools of Creativity | Edo Dijksterhuis Taste With the Body and Without | Zachary Cahill Squeezing Social Commentary into a Luxury Beverage | Nadja Sayej   “Made hickory smoked salmon with rose and squid ink rice tonight... :)” This is an email sign off I received from my fellow editor, Joel Kuennen, the other day. Touching base about what we’ve been making and eating is not... [more]
Posted by Andrea Alessi on 6/22/16
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Taste With the Body and Without

by Zachary Cahill
People are stupid.  Don’t misunderstand me: People are stupid in the ways that I am stupid. We are stupid in common: over-worked, over-tired, over-extended—distracted by 21st century life's whizzing communications, the decentralized self, and efforts to keep the barricades from being completely overrun by life’s ghoulish troubles. This being so, we possess precious little attention left to really know what someone's talking about who is actually sitting across the table from us or who just... [more]
Posted by Zachary Cahill on 6/22/16
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From Kitchen to Gallery, Ferran Adrià Unpacks the Tools of Creativity

by Edo Dijksterhuis
In a culinary world populated by stars, Ferran Adrià is the uncontested sun, the center of the universe. The Catalan chef who started off as a dishwasher at Barcelona’s Hotel Playafels, joined the El Bulli kitchen staff at 22 and only eighteen months later became head chef. From 1994 onwards, the year the restaurant received a substantial investment, El Bulli’s reputation as a place for experimentation grew. It held three Michelin stars and ranked first in the World’s 50 Best Restaurants list... [more]
Posted by Edo Dijksterhuis on 6/22/16