As we gain deeper and broader knowledge of culinary innovations, we open ourselves to new questions about culinary trends. Leaders of the “molecular gastronomy” trend are broadcasting their annual gathering from San Sebastián, Spain. Imagine what the gathering will produce.
What gains does science produce?
In Eavesdropping on the Cutting Edge Regina Schrambling notes the evolution not only of culinary technique, but also of the technology which enables viewers around the world to peek in on the proceedings. It’s not the same as being there, not even real-time collaboration or participation, but it’s a far cry from the original French Chef on PBS. Since the technology already exists, it is only a matter of time before more robust participation is realized by conference planners.
Imagine, I can find my way to a truly exclusive gathering of top chefs halfway across the world more easily than I can find the ticket booth to the Toronto Food and Wine show.
One of the top names in this field is Ferran Adrià. The acclaimed chef of El Bulli and one of the true visionaries has been the focus of a much-talked about Anthony Bourdain television feature which I found fascinating. The show revealed Adria’s passion for using new techniques to rekindle our taste memory . His mission is to help us experience a taste as if for the first time.
Dark Dining and Heirlooms - looking forward by looking back
Other trends such as dark dining also aim to help diners, foodies, gourmands or gourmets rediscover something our sophistication, or our sightedness, may be masking. It’s an intriguing way to get to the same or similar place as Adria shoots for.
I think the excitement over heritage breeds and heirloom fruits and vegetables is also driven by our rediscovery of taste memory. We are reminded of the joy to be had in food. We’re thrilled by tomatoes, pork or carrots which taste as nature intended.
Girls on the side?
Interesting questions are also percolating about the male-female split in the embrace of molecular gastronomy. Do women just not like science? Do men and women approach their role as chefs in different, gender-based ways? And why don't we call them "male chefs?"
