Looking forward to Ferran Adria's new documentary, El Bulli: Cooking in Progress (watch trailer and videos here) to give me a vicarious peek into the kitchens of El Bulli which closed its doors this year.
I have mixed feelings about food like this. On one had, the scientific aspect of it appeals to the academic in me. The segregation and classification of ingredients and tastes, as well as the distillation into its purest forms looks to me like it should provide the purest tastes and sensations.
However, there is the delightful messiness of eating that doesn't come through in Ferran's clean, almost antiseptic kitchen. Most of us don't cook in such exacting proportions. Ferran himself, when he takes others out to eat, when he cooks for his staff, "home-cooks" his food (see Mark Bittman's article in the New York Times). Bittman's words for the maestro would be what I consider the greatest compliment:
Not surprisingly, Adria can cook.
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