At a time when a growing number of chefs and innovative food industries are starting to set up their own research kitchens and work with renowned scientists, it is surprising to see that issues related to the visual presentation of food on the plate are being left out of these successful exchanges. The variety of presentations created by chefs, and the number of varieties of tableware now available to achieve them, represent a formidable opportunity for cognitive scientists to study the more complex effects of vision on food experiences, which certainly should not be missed. Chefs can also benefit from the new insights that a scientific approach can bring to these areas, which previously have often been left to intuition. In this manifesto, we claim that this transfer of knowledge represents much more than merely another addition to the art and science of cuisine: it is its essential completion, as gastronomy moves more and more toward the ideal of a total multisensory art, as captivating for the eye as it is for the palate. Before turning to the scientific recommendations and review in the second part of our manifesto, we want to promote a different approach to plating, which breaks with the more functional and decorative purposes of plate ware, and puts experiments in visual presentation at the heart of modernist culinary expression.
Essential Cuisine Michel Bras Pdf 27l
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