It didn’t seem so long ago that food was meant for nourishment or the pleasure of taste. Today, it has become a medium for entertainment, and for some, to make a personal statement. We know British culinary maverick Heston Blumenthal created edible wallpaper in Heston’s Fantastical Feasts and paired a fresh fish dish with the soundtrack of waves washing up on a beach to enhance the tasting experience at The Fat Duck. We heard about the feats of molecular gastronomy from Homaru Canto, a ‘mad scientist’ chef and leader in the field of postmodern cuisine, who has been known for offering inside-out s’mores, and a Cuban sandwich disguised as a cigar.
But even these feats are less controversial, when compared to a new breed of non professional chefs, more specifically, food artists and designers who are expressing a different style of extreme gastronomy. Ayako Suwa, Marti Guixé, and The Jellymongers: Sam Bompas and Harry Parr explain their work to epicure.
Excerpt from the October issue of epicure.
