Food as art.

[wolven7]

mech_angel and I are watching "No Reservations," and she notes that she can understand, more, Tiny Food as Art. Small portions, intricate presentations, elaborate prepatations, are about the smell, the sight, the sound of it cooking, perhaps, and, of course, the taste. It is a full-sensory experience, and i appreciate and understand that.

But I want more.

If I am to be charged, let's say, $25 for a single plate containing a quarterr-inch thick sliver of Sea Urchin Roe, a chunk of butter-poached lobster the size of a stack of four quarters, and a piece of seared squid about the shape and volume of a plastic lighter, I want more. I don't just want to see it, feel it, taste it, smell, and hear it. I want to know it; i want to see as much of its preparation as possible.

Now, this already exists, after a fashion, in the form of Hibachi Grill, wherein we are exposed to Food As Vaudvillian Spectacle, and Sushi, where we have Food As Perfecting Meditation. But I want to watch my chef slice and prepare a fish, I want to see the kitchen crew dance and weave around each other, work together like a kitchen Neils Bohr and Robert Brown would design. I want to watch the process, as art, as science, as Surgery, as ballet and Jazz.

If I'm going pay $100+, a person, for a meal to Engage Me, I want to see the whole thing.

I think this headache means the universe is listening, violently.

Comments

[drgnsyr.livejournal.com]

Have you been to Two Urban Licks? It's a converted warehouse, so the kitchen is just sort of set up in the middle, like a circle bar if you've ever been to a restaurant with one of those. While it isn't necessarily designed for what you're talking about, if you're at a table near the the kitchen it is perfectly accomplishable. Plus, the food is very tasty (at least according to my dinner partners - there isn't much that's vegetarian). Honestly, if you can afford it, it's worth going just for the ambiance. The place looks epic.

[wolven.livejournal.com]

Good to know. When I have some real money and extra cash I'll check it out.

[sammhain.livejournal.com]

I dunno..I don't want towatch a writer write their book, or a painter paint, any time I've gone to a place where you watch them cook it's a spectacle not an actual example of how a normal kitchen works. It's great for what it is, but with the food you're talking about I feel like to food has to say it all, no show required, or in my case, desired.

[wolven.livejournal.com]

Whereas I love to know the process. That's why I follow authors, here, comic artists. I like to read about their process, about their thoughts, as they think them. I'm not saying it'd be a BIG market, but it would be a loyal one.

[sammhain.livejournal.com]

I like to know the process too, but I'd rather hear/read the artist talk abut it than be all jane goodall in the corner of their room.

To m the internal process is what's interesting.

[l-the-fangirl.livejournal.com]

That's a very good idea, and a lot of fine restaurants (and not so fine diners) do have bar seats with a window into the kitchen.