If the ideal gastronomy existed, perhaps you are the closest to taking it to newer heights. The paradigm shifting that is your trademark is certainly the closest to a next evolution that is making many others think (for years to come) about the boundaries that we already knew.
If I was sitting in front of you, I would ask "Is this a rethorical or philosophical question"? Well, you have already generated a lot of rethoric, judging by the posts here. But philosophically speaking- and I suspect that this where you get a lot of your intellectual creativity- gastronomy is part art, part fashion so it will thrive and die on innovation, no matter what personal opinions might be.
But to think of gastronomy as whatever each one of us thinks it is, although is a humbling statement- somehow lessens the sublime that can be achieved when the synergy of taste, technique, presentation and smell converge magically.
If great food awakens pleasant emotions; in my view- the ideal gastronomy is when an orgasm of emotions has been reached.
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