As the terms progresses, I feel that my post quality is going to drop substantially as a consequence of compiling stress, but here’s goes nothing.
I’ve been doing some thinking regarding Hillary Chute’s thoughts on Marjane Satrapi’s approach towards life narratives in Persepolis, an article we’ve been studying in our ASTU 100 class. Chute Mentions that Satrapi’s choice of using comics as a medium of expanding on her graphic narrative is a feat in breaking typical conventions in portraying a life narrative.
When I was reading through the article, the restaurant El Bulli (http://www.elbulli.info/review.htm) was engrained in my thoughts. Led by head chef Ferran Adria, he encouraged the implementation of two elements that would typically not be seen together; chemistry and gastronomy. Although there has always been a fascination towards the components of food and their buildup, there has been very little mix between the two. By putting these two elements together, he is able to create new dishes never seen before, creating new textures, shapes and layering. One of the first successful experiments that were released to the public was the spherical olive (http://www.ashkeling.com/07spainmor/bulli1.htm) in which the taster would be given the taste of the olive, however altering the texture of the olive by using an olive puree, adding agar agar and submerging in sodium alginate. A process that sounds like it would kill in the blink of an eye, but the alteration in shape and form revolutionized the perceptions of how people could possibly perceive foods as they were.
Adria has influenced many people to follow in his footsteps; encouraging works that would otherwise be impossible in the home kitchen to be performed at a whole new level and created raising the standards for critics such as those of the Michelin guide. Not everyone has been able to revolutionize the world, but everyone will be able to provide an impact by breaking away from their natural conventions.
Expand your thoughts, embrace the new!
Works Cited:
Chute, Hillary. “The Texture of Retracing in Marjane Satrapi’s Persepolis.”Women’s Studies Quarterly 36.1&2 (Spring/Summer 2008): 92-110.
Hey Kacey, found it awesome how you related your article with your current culinary interests. I would have never guessed that complex science would be implemented to create a whole new level of creativity. With this in mind, it’s fascinating to see many chefs take that extra artistic step into their dishes. It also questions me whether or not people are starting to look at food from a taste or an artistic perspective. Recently, I also had the chance to read this article regarding a Montreal chef creating a menu based on a questionnaire answered by diners beforehand (http://www.cbc.ca/news/canada/montreal/montreal-artist-creates-with-food-and-taste-1.2788984). To see restaurants evolve with artistic perspective seems to me like a new cultural norm.