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October 21, 2012
A Taste of the Divine
The culinary arts, on the other hand, remind us that we are creatures of bone and guts, even as they delight us with creations no other animal could ever produce. Fine food is about the aesthetic of the immanent, not the transcendent. A mouthful of Frantzen's diver scallops, truffle puree and bouillons transports you to heaven while never letting you forget it is a perishable place on Earth. Through experiences like these you come to know the potential intensity of being alive, what it means, as Thoreau recommended, to suck out all the marrow of life. -- Julian Baggini -
Posted by gerardvanderleun at October 21, 2012 9:39 AM. This is an entry on the sideblog of American Digest: Check it out.
Your Say
Nouvelle cuisine just means many people touched your food before your service. On second thought, given today's mechanization, that plate may have just come out of a can.
Posted by: Peccable at October 22, 2012 5:29 AM