I have been slowly transcribing notes from a number of food talks i’ve been to dating back about five months now. I have seen:
- Alex and Aki from Ideas In Food (Liquid Nitrogen)
- Wylie DuFresne and David Zuddas at the French Institute
- Ferran Adria at the NYPL
- Grant Achatz and Nathan Myhrvold also at the NYPL
- Thomas Keller and Michael Ruhlman promoting Under Pressure
Since I have already written about Liquid Nitrogen and Under Pressure, I suppose I only owe you Achatz, Myhrvold, Adria, DuFresne and Zuddas. I don’t know if this is intentional or by accident, but all of the remaining talks really focused on food as art and/or the future of food.
That is a ridiculous amount of knowledge and culinary perspective to absorb. While each one incrementally changed how I thought about food, getting such a high dose of foodthought in a short period of time has forever altered how I interact with food.
Did I mention that, in one trip to Chicago, I experienced Moto, Alinea, Blackbird (twice) and Avec.
To make it worse:
I also have in my possession: “Under Pressure“, “Alinea” and thanks to a co-worker who is clearly trying to kill any chance I have at being productive: “The Big Fat Duck Cookbook“. All combined that is over 1200 pages.