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ART 717, Level 7 / 16.01.2023

my project which aims to explore the potential of food as an artistic tool to shift social habits in the context of food. I am drawing on the theories of pragmatism, Pierre Bordieu, and somaesthetics to understand how food can stimulate perceptual and cognitive curiosity and inspire personal and intimate transformations in the way we think about food. To achieve this, I have researched some of the most innovative and visionary chefs in the world, such as Heston Blumenthal, Herve This, Massimo Bottura, Natsuko Shoji, and Salvador Dali. These chefs have all used art as a source of inspiration in their...

ART 717, Level 7 / 16.01.2023

Prepare ingredients for dishes using simple recipes from molecular gastronomy mushroom caviar transparent blue chips transparent blue chips mushroom caviar baked herb leaves blue rice wings blue rice wings blue sushi blue sushi ...

ART 717 / 30.12.2022

I am a chef and a multidisciplinary artist, and one of my main inspirations when creating new dishes for the project is Jean Miro and his art. I am fascinated by Miro's unique style and original approach to color and form, and I try to transfer this visual expression to my kitchen by creating not only delicious but also beautiful and artistic dishes. Learning the techniques of molecular gastronomy, I use scientific methods and technologies to create new flavors and forms of dishes. Inspiration with the art of Miro will allow me to experiment with various forms and shapes of...

ART 717 / 28.12.2022

Natsuko Shoji is a Japanese chef who is deeply inspired by the traditional Japanese art form of maki-e, in which intricate designs are created using gold and silver powder. Shoji incorporates elements of maki-e into her dishes, often using handmade art boxes to present them. She believes that the beauty of the presentation can enhance the overall dining experience and that the art boxes add an extra layer of meaning and symbolism to the food. Shoji is known for her attention to detail and her passion for combining traditional techniques with modern flavors, creating unique and memorable dining experiences for...

ART 717 / 26.12.2022

Massimo Bottura, the renowned chef and owner of the Osteria Francescana restaurant in Modena, Italy, frequently draws inspiration from various forms of art in his work. He enjoys challenging his culinary team with tasks inspired by, for example, Carravagio paintings or Beatles albums. In this way, he aims to develop their creativity and encourage them to create new, unexpected dishes. Bottura believes that art can be a source of unlimited inspiration for chefs, and his own culinary creations often tell stories through the plates, narrating histories, cultures, and emotions. https://www.youtube.com/watch?v=uXrMN-AM8jw&t=867s ...

ART 717 / 22.12.2022

Salvador Dali claimed that as a child he dreamed of becoming a chef. As we know, those dreams did not come true. However, a certain attraction to cooking remained with him throughout his life. Together with his wife Gala Dali, he gave famous parties that had both a gastronomic and theatrical dimension. Invited guests dressed up in completely fantastic costumes, and wild animals roamed among surrealist tables (Dali especially loved black panthers). Although the ingredients and preparation methods of the dishes served during these events seemed extravagant, they were previously tested by famous chefs in the best Parisian restaurants, such...

ART 717 / 09.12.2022

Hervé This is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech in Paris, France. His main area of scientific research is molecular gastronomy, i.e. the science of culinary phenomena (more precisely, the search for the mechanisms of phenomena occurring during culinary transformations). He obtained a doctorate at the University of Paris VI under the title "La gastronomie moléculaire et physique". He is the author of many scientific publications, as well as several books on the subject, which can be understood even by those with little or no knowledge of chemistry. Although he...

ART 717 / 07.12.2022

The world has taken over the fashion of dishes in black. Our mothers or grandmothers always told us that people eat with their eyes. From an early age, we learn not only the taste, but our brain remembers the shape, color, and taste of the product we try. If we were blindfolded and given orange juice, our brain imagined a round fruit with an orange peel. Yes - because we are curious if it tastes different, although sometimes people are afraid to try new things. On the social networking site Facebook or Instagram, there are plenty of restaurants advertising dishes in...

ard 517 / 07.12.2022

Today I started my first attempts to create food in blue. It is a very non-edible color. When I ask about this color - what flavor it is associated with - most people talk about sweets. Conclusion - most accept this color in confectionery and beverages (drinks and isotonic drinks). So I should focus on using this color for savory dishes…. For coloring, I will use Butterfly Pea Tea flowers. My blue rice. cooking factory paste in a decoction of blue flowers factory-cooked pasta in blue flower stock pasta that I made myself, adding to the production of blue infusion some compositional inspiration with blue food that...