The menu, like most movies lately, is a hybrid of genres. On the one hand, it is a parody of culinary programs, where the preparation of dishes and their presentation resembles a show of the latest Victoria's Secret products - you simply cannot take your eyes off the sense of the spectacle, as well as the form or (as the charismatic psychopath chef mentions in the film) the consistency of what what we see. On the other hand, it is a comedy with a strong accent of satire, because it is a mockery of the catering industry and its side...

Knowledge is a collection of information and facts that you accept as true. However, if you accept some things as true, it means that you believe other things to be false. So epistemology focuses on the criteria that prove knowledge. The first question is how can you find that truth. If you believe you can reach it through your senses, you are an empiricist. On the other hand, if you believe you can arrive at the truth by reason, you are a rationalist. The second question relates to the object of truth. If you believe that the object of this truth...

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Brazilian food photographer Sergio Coimbra has become one of the most popular professionals among chefs around the world with his signature work and stunning food photography. His career began more than 10 years ago with advertising photos, food catalogs and food campaigns.“Of course chefs are artists,” states Coimbra. “Food is an art in the hands of these professionals who push the boundaries to the next level by creating great recipes with rich aesthetics,” he adds. The Brazilian photographer argues that since we painted the first still lifes, we have learned to see the artistic value of food, which chefs have...

The inspiration for the creation of the cards is the philosophy of Satoyama a uniquely Japanese brand of environmentalism Japanese chef Yoshihiro Narisawa and his passion for “bringing nature to the plate.” And the book "Wild Kitchen" by Łukasz Łuczaj. Composition materials grew up around my house. Photo plants include hairy bittercress and dandelion. As a background, there was moss, stones from the garden, and bark from a tree found on a walk. I am satisfied with the first attempts. ...

Yoshihiro Narisawa, the owner-chef of restaurant NARISAWA in Minami-Aoyama, Tokyo, is one of Japan’s world-class chefs and an artist dedicated to crafting a variety of innovative food creations.For more than 20 years, Narisawa has been focused on the culture found in rural foothill villages of Japan, called satoyama culture, where people coexist closely with nature. He explores the rich food culture and the ancestral wisdom passed down there, and expresses it through his uniquely creative cooking style—establishing a new genre he calls “innovative satoyama cuisine.” His work demonstrates his philosophy of “beneficial and sustainable gastronomy,” environmentally-conscious gourmet dining that shows...

https://agro.icm.edu.pl/agro/element/bwmeta1.element.agro-0fff04e4-9f58-498d-b0a8-e475bc7ee43a https://jms.ump.edu.pl/uploads/2008/4/290_4_77_2008.pdf?fbclid=IwAR3yjUSHGwMyaqWIDP_As_4IC7o_nAwq_9L0yWV3mo1r189fzdRrJwh4sVc http://bazekon.icm.edu.pl/bazekon/element/bwmeta1.element.ekon-element-000168616900 https://www.food.gov.uk/sites/default/files/media/document/food-and-you-2010-development-final-report_1.pdf https://www.exeter.ac.uk/media/universityofexeter/collegeofsocialsciencesandinternationalstudies/politics/research/crpr/2018_SSIS_028_-_Changing_Food_Cultures_Report.pdf ...

Łukasz Łuczaj - Polish botanist, Ph.D. in biological sciences, academic lecturer, head of the Department of Botany at the University of Rzeszów, popularizer of science, video blogger and nature conservation activist, author of publications on wild edible plants.His research interests include primarily plant ecology and ethnobotany, which is also related to folk taxonomy and wild edible plants. He is a member of the editorial board of the scientific journals "Journal of Ethnobiology and Ethnomedicine" and "Acta Societatis Botanicorum Poloniae" and the creator of the new Polish journal "Etnobiologia Polska". Scientifically, he organizes archival ethnobotanical data from Poland, Slovakia, Ukraine, and...

Food research is the critical study of food and its contexts in science, art, history, society, and other fields. It differs from other fields of study related to food, such as nutrition, agriculture, gastronomy, and culinary arts, because it goes beyond the consumption, production, and aesthetic appreciation of food and seeks to illuminate food as it relates to a huge number of academic majors. It is therefore a field that engages and attracts philosophers, historians, scientists, literary scholars, sociologists, art historians, anthropologists, and others.It is an interdisciplinary and growing field, and as such, there is a significant intersection of academic...

Michael Kevin Pollan is an American writer and journalist who is currently a Professor of Non-Fiction Practice and the first Lewis K. Chan Art Lecturer at Harvard University. At the same time, he is the Knight Professor of Science and Environmental Journalism and the director of the Knight Program in Science and Environmental Journalism at the UC Berkeley Graduate School of Journalism, where in 2020 he co-founded the UC Berkeley Center for the Science of Psychedelics, where he runs the public education program. Pollan is best known for his books that explore the sociocultural impact of food, such as The...