Monday, September 10, 2007

An experiment in dining or language?

I'm not sure what's more interesting about this article: the fact that a chef in Washington DC has opened a place where the cuisine follows the pattern established by Ferran Adria and other chefs who spearheaded the trend of using food-grade chemicals and medical instruments to make haute cuisine, or the author's use of the term "molecular gastronomy" as in the following excerpt

"The technology used to create such marvels is called molecular gastronomy, the laboratory is minibar, and, if you can snag one of the restaurant's six seats, you can eat the experiments."

It is obvious to me that when she calls molecular gastronomy as a technology she is she is struggling against the same thing that everyone who has chosen to grapple with that term has to deal with: the fact that it has never been adequately defined for the public by the people who coined it or the chefs who have had it applied -in many cases without their consent- to their way of cooking. But that's really not what I find so interesting.

What I find intriguing is that this is the first time that I have seen the term referred to as a technology and I'm wondering it this usage is going to spread. Let's keep an eye out for other instances and see if it increases in frequency. Who knows? We may soon learn that molecualr gastronomy is commonly undestood to be a technology and that the earlier most common definition disappears into the ether, like so much smoke from one of those funky culinary bongs.

D.C.'s minibar: an experiment in dining --

1 comment:

Tags said...

If this is a technology, who will man the help desk? Leek Squad?