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===Statement on the 'new cookery' | ===Statement on the 'new cookery' | ||
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by Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee. | by Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee. | ||
- | (as printed in The Observer, Sunday 10 December 2006. http:// | ||
The world of food has changed a great deal in modern times. Change has come especially fast over the last decade. Along with many other developments, | The world of food has changed a great deal in modern times. Change has come especially fast over the last decade. Along with many other developments, | ||
- | <b>1. Three basic principles guide our cooking: excellence, openness, and integrity.</b> | + | **1. Three basic principles guide our cooking: excellence, openness, and integrity.** |
We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu. | We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu. | ||
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Paramount in everything we do is integrity. Our beliefs and commitments are sincere and do not follow the latest trend. | Paramount in everything we do is integrity. Our beliefs and commitments are sincere and do not follow the latest trend. | ||
- | <b>2. Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.</b> | + | **2. Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.** |
The world' | The world' | ||
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As with everything in life, our craft evolves, and has done so from the moment when man first realized the powers of fire. We embrace this natural process of evolution and aspire to influence it. We respect our rich history and at the same time attempt to play a small part in the history of tomorrow. | As with everything in life, our craft evolves, and has done so from the moment when man first realized the powers of fire. We embrace this natural process of evolution and aspire to influence it. We respect our rich history and at the same time attempt to play a small part in the history of tomorrow. | ||
- | <b>3. We embrace innovation - new ingredients, | + | **3. We embrace innovation - new ingredients, |
We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, | We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, | ||
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Similarly, the disciplines of food chemistry and food technology are valuable sources of information and ideas for all cooks. Even the most straightforward traditional preparation can be strengthened by an understanding of its ingredients and methods, and chemists have been helping cooks for hundreds of years. The fashionable term " | Similarly, the disciplines of food chemistry and food technology are valuable sources of information and ideas for all cooks. Even the most straightforward traditional preparation can be strengthened by an understanding of its ingredients and methods, and chemists have been helping cooks for hundreds of years. The fashionable term " | ||
- | <b>4. We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.</b> | + | **4. We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.** |
The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, | The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, | ||
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+ | (as printed in The Observer, Sunday 10 December 2006. http:// | ||