Culinary Sagacity

~Thought for Food~

The Cathayans believed that the soul or mind is located not in the head but in the stomach.

Doubtless this explains why they fret so much about the preparation and serving of food.

It may also explain why their memories are so much better than ours.

Information is stored not in the finite head, but in the expandable stomach.

--Cyrus Spitama in Gore Vidal's Creation

Wednesday, October 20, 2010

Snorting Cocoa on Day 1 of the International Chefs Congress in NYC

The first big event on the main stage was the highly anticipated panel discussion on Art vs. Craft. Sitting in directors chairs at the center of the stage were David Kinch of the two Michelin starred Manresa in California, uber chef Thomas Keller of The French Laundry and Per Se, and farm-to-table chef Dan Barber of Blue Hill at Stone Barns. The discussion was moderated by food writer Michael Ruhlman.

 To me, the best part of Day One at the StarChefs ICC were Bernard Lahousse and Dominique Persoone of The Chocolate Line in Brugge, Belgium--the guys who invented the Chocolate Shooter for snorting chocolate. On the main stage, this chocolatier/scientist duo discussed food pairings with chocolate, and demonstrated to the audience how the experience of tasting chocolate, or any food for that matter, is greatly affected by our physical surroundings--the sights, sounds, and smells in our environment at the time we're eating any product. They used the example of eating seafood on the beach versus eating seafood in a restaurant, arguing that the fish will always taste better when it's consumed sitting on the sand in front of the ocean, smelling salt water and hearing waves crash on the shore. In their presentation, the audience sampled their chocolate-Tequila bonbon while they played Mariachi music and filled the main stage with the scent of lime.

Read the full article on The Huffington Post!

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