Thanks to South Florida Daily Blog and its readers for voting the three part series documenting my experience in the kitchen for a "Paradigm" dinner at Neomi's in Sunny Isles as the June "Post of the Month."The original links are here:
In the Test Kitchen at Paradigm (Part I) - Sunny Isles
In the Test Kitchen at Paradigm (Part II) - Sunny Isles
Lessons Learned in the Test Kitchen
Good job, congrats
ReplyDeleteSuch a cool post! And great food event! for around $85 bucks, amazing value!
ReplyDeleteBravo my friend. And I hope that Dan Miami fella has the good graces to send in some good feelings.
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Congratulations!
ReplyDeleteCongrats, Frod. That was a great series of posts.
ReplyDeleteNice work. I noticed you tagged your posts with "molecular gastronomy". I guess you know it when you see it, too, my friend.
ReplyDeleteThanks all for the kind words. The tag is "modern gastronomy," not "molecular" and I explained this feeble compromise earlier here. I don't really love it either. But I do think it's somewhat more appropriate, definitionally at least, to refer to the analysis of cooking (which in my own stumbling fashion I try to do here) - as distinguished from the actual cooking - as "gastronomy."
ReplyDeleteGastronomy - from the Greek words for stomach and laws/customs (gaster + nomoi). First used as a common title for a 4th century BC poem by Archestratus (originally called the Hedypatheia). The contents were basically a manual on the best foods of the ancient Mediterranean, with focus on local specialization of ingredients as well as cooking techniques. In that sense it was much more an analysis of cooking than the actual cooking itself. But if you really aspire to the title of "gastronomy", you will have to learn to blog in hexameters.
ReplyDelete"The tag is "modern gastronomy," not "molecular" and I explained this feeble compromise earlier here. I don't really love it either. But I do think it's somewhat more appropriate, definitionally at least, to refer to the analysis of cooking (which in my own stumbling fashion I try to do here) - as distinguished from the actual cooking - as "gastronomy."
ReplyDeleteIn that case I withdraw my compliment, counselor.
Congratulations fully, Mr. F. You truly deserved to have your writing style recognized and applauded. You took what has become routine for us and made it entertaining.
ReplyDeleteTo bad that the comment section, even on this post, had to turn into another debate. I feel compelled to add to the 'new' meaning of the word gastronomy. Not sure where or when the word became associated with any sort of modern cuisine exclusively, but I guess I'll have to recheck my ancient copies of LaRousse Gastronomie and Escoffier's Ma Gastronomie to find out. We'll ask Curnonsky as well.
But seriously, great work and many more rewards to you in the future.