Just when you thought it was safe to go back into the pseudoplastic gelled water...
Aidan Brooks in Europe just posted about a dangerous rift in the 'molecular gastronomy' field that throws fuel on the fire of what we thought was a break from the boundaries of traditional cuisine. From the strict borders of confining repetitious cooking 'law' laid out by our predecessors, our resolve has led to the worst situation of pigeon-holing to affect cuisine as it has other art forms. How far removed from the original spirit of modern cooking is this latest occurrence? The perspective first upheld when the first foams were expressed from a nitrogen-charged siphon is long lost as pettiness and rivalry cloud the true friendship of science and food. Yes, those were the salad days and it appears they are almost over. The entire notion has turned this movement into a cartoon parody of itself. As if the pigeon-hole categorical name of Molecular Gastronomy had any less relevance to the gimmickery and hocus pocus of the more theatrical manifestations of modern cuisine, the term ORGASMIC has to be even more so. What originally brought cuisine and science together in a long-needed necessary marriage is about to end in divorce... with cuisine going way off the deep end, buying the corvette, getting hair implants, and chasing after twenty-somethings like some pot-bellied bald guy in a mid-life crisis... and all blamed on the global ecomony. Truly, this sounds completely ridiculous!
Is this where we're headed?
Are we about to take the leap to gadgets and gizmos, don super-hero chefwear and run around our restaurants like comic book dweebs? Do we need to pimp ourselves out anymore than we have? Will we need to offer our guests' cigarettes after their ORGASMIC experience?
Can't we all just cook and get along? After all, everyone's gotta eat.
