Comments on: What’s in a name? http://www.kayahara.ca/2010/03/what%e2%80%99s-in-a-name/ Canadian Food Done Differently Thu, 02 Feb 2012 16:25:29 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Canada can learn a lot from Noma | Kayahara http://www.kayahara.ca/2010/03/what%e2%80%99s-in-a-name/comment-page-1/#comment-274 Canada can learn a lot from Noma | Kayahara Wed, 20 Oct 2010 18:00:04 +0000 http://www.kayahara.ca/?p=32#comment-274 [...] the 1990s and the first decade of the 2000s were the province of “technoemotional” cuisine (or whatever you want to call it), my prediction is that the next decade will be characterized by what could be called the “Danish [...] [...] the 1990s and the first decade of the 2000s were the province of “technoemotional” cuisine (or whatever you want to call it), my prediction is that the next decade will be characterized by what could be called the “Danish [...]

]]> By: Chael http://www.kayahara.ca/2010/03/what%e2%80%99s-in-a-name/comment-page-1/#comment-20 Chael Tue, 20 Apr 2010 18:37:11 +0000 http://www.kayahara.ca/?p=32#comment-20 I'm sure plenty of "molecular" techniques will make their way down into de rigueur cuisine, as you put it. But I think if the intention is to categorize the types of things that are going on right now in places like Alinea and El Bulli, the important commonality is the passion or need to keep pushing forward the creative use of techniques (old and new). Keeping this in mind, I think a fitting label would be "progressive". I’m sure plenty of “molecular” techniques will make their way down into de rigueur cuisine, as you put it. But I think if the intention is to categorize the types of things that are going on right now in places like Alinea and El Bulli, the important commonality is the passion or need to keep pushing forward the creative use of techniques (old and new). Keeping this in mind, I think a fitting label would be “progressive”.

]]> By: Matthew Kayahara http://www.kayahara.ca/2010/03/what%e2%80%99s-in-a-name/comment-page-1/#comment-18 Matthew Kayahara Mon, 19 Apr 2010 18:18:28 +0000 http://www.kayahara.ca/?p=32#comment-18 Chael: That's a good point, and there's clearly no cut-and-dried answer. I've heard it said - and I tend to agree - that the future of avant-garde techniques doesn't lie in restaurants like Alinea or El Bulli where they're used for theatrical effect, but in restaurants everywhere, where they're used without anyone ever realizing it, just to make good food. Chael: That’s a good point, and there’s clearly no cut-and-dried answer. I’ve heard it said – and I tend to agree – that the future of avant-garde techniques doesn’t lie in restaurants like Alinea or El Bulli where they’re used for theatrical effect, but in restaurants everywhere, where they’re used without anyone ever realizing it, just to make good food.

]]> By: Chael http://www.kayahara.ca/2010/03/what%e2%80%99s-in-a-name/comment-page-1/#comment-17 Chael Mon, 19 Apr 2010 16:50:38 +0000 http://www.kayahara.ca/?p=32#comment-17 I find that the problem with naming a set of techniques, id determining where to draw the boundary around what is included in the subset and what is not. For instance, I learned how to bake cookies when I was four. My mom taught me how to use chemical food additives as leavening agents to help the cookies rise. Is this then technoemotionalavantgardemolecularchildbaking, or just cooking? I find that the problem with naming a set of techniques, id determining where to draw the boundary around what is included in the subset and what is not. For instance, I learned how to bake cookies when I was four. My mom taught me how to use chemical food additives as leavening agents to help the cookies rise. Is this then technoemotionalavantgardemolecularchildbaking, or just cooking?

]]> By: TS Gordon http://www.kayahara.ca/2010/03/what%e2%80%99s-in-a-name/comment-page-1/#comment-8 TS Gordon Thu, 11 Mar 2010 07:04:14 +0000 http://www.kayahara.ca/?p=32#comment-8 My first reaction was to complain bitterly to the chef. What chef? Visually, it seems to come out of a biology lab, at a juncture in time when I am literally piloting my way back through the centuries to discover what, if any, lasting traits existed prior to the crowning of dudes like Escoffier. Now, can you please pass the Roquefort and that little ramekin of real french burre, pour favor, Msr. ? (w/Arkansas accent.) My first reaction was to complain bitterly to the chef. What chef? Visually, it seems to come out of a biology lab, at a juncture in time when I am literally piloting my way back through the centuries to discover what, if any, lasting traits existed prior to the crowning of dudes like Escoffier.

Now, can you please pass the Roquefort and that little ramekin of real french burre, pour favor, Msr. ? (w/Arkansas accent.)

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