Food philosophy
Dug this up the other day when researching something for one of the Kerry Foods' brands we work on: it's from uber foodie and culinary scientist Heston Blumenthal's philosophy for his Michelin starred Fat Duck...
"The whole process of flavour perception is multi-sensory. We all have our own perception of life. Not only do we see, hear and taste differently but we have our own, individual personal experiences, emotion and memory. As long as this continues, the world of eating will be a very exciting place."
Thought it made a nice pair with my previous post on Slow Food. And (given the kind of dishes Heston magics up in his 'lab') shows care, consideration and craft aren't at odds with experimentation, innovation and dynamism.
thats it, brother
Posted by: Margoma | March 24, 2008 at 11:16