Aspergillus oryzae – Fermentation and Umami

I’m trying to slowly digest the work of Ferran Adrià, Dan Barber,Nathan Myhrvold and René Redzepi and see where they are in concert and where they are definitely not playing the same tune. Whether it’s molecular gastronomy, third plate or foraging–are these like-minded endeavors or radically different approaches to food and the world? Here’s a reblog from The Curious Kitchen as a way of beginning this discursive and gustatory process.

The Curious Kitchen

The recipe – Stir-fried beef with Black Bean Sauce

I was fortunate enough to spend last weekend out of town, in the bush, with a bit of luxury. Simply put, I was at a luxury lodge. Not my normal stomping ground, but very, very relaxing nevertheless.

For the past week or so, I’d been nose-deep in René Redzepi’s Work in Progress – Journal, a fascinating day-by-day account of a year at Noma Restaurant.

Food Lab. Photo sourced from nordicfoodlab.org Food Lab. Photo sourced from nordicfoodlab.org

For those of you who do not know: Noma Restaurant is located in Copenhagen, Denmark and was voted as the best restaurant in the world in 2010, 2011 and 2012.

In 2012, Redzepi was listed among Time Magazine’s 100 most influential people in the world. Not bad for a chef, and not bad for a chef not yet forty years old.

The chefs at Noma, (and there are many), are…

View original post 660 more words

Advertisements