The Porcine Press Club

Food, when taken to the ether realms of performance, produces an altruistic glow that emanates from the beginnings of the roots of the gut of the soul.  It nourishes, not from the mouth down, but upwards, sideways, through, over and under.

For many recent years, Madrid has been the epicenter of La gastronomie moléculaire et physique. Sitting on top of the sugar hill is Ferran Adrià of El Bulli in Girona, who among his contemporaries such as Wylie Dufresne in New York and Heston Blumenthal in Bray-on-Thames, wonder and amaze beguiled diners-turn-actors who consume the heart of their memories, nightmares and desires with each dramatized piece of conception laid before them, with much thanks to French scientist, Hervé This.

A postmodern interpretation of food might, like a jack in a box, shock and surprise initially, but is there an anchor to the substance on this latest take on haute cuisine?

How does one promote without poisoning? While pioneers claim that “molecular gastronomy is dead”, are they simply expounding a postmodern cliché to ward off the copycat flies that swarm to replicate?

While nourishment shifts up Maslow’s pyramid in this movement, could it be possible that the juxtaposition presented by the dominance of concept create a vacuum too far removed from the reality of food?