- Lucky Peach collated their 30 iconic dishes of fine dining. It’s fascinating – particularly if you look at the influences and effects on other dishes/styles/restaurants around the world. From Fernand Point’s Poularde en Vessie (a foie-gras-and-truffle-stuffed-chickens in pig bladders and simmering them in a consommé of madeira and brandy) touted as a prototype of sous-vide cooking, to Bras’s Le Gargouillou, a dish that spawned “soils” and vegetable gardens on plates around the world. In contrasting impressions, there’s Ferran’s spherical olives (2005) and Waters with goats’ cheese and a well-dressed salad (1980). Tets makes it in there too. It's excellent. Do read it.
You may then also want to read their article on the similarities between fashion and food: - “But is trickle-down about spreading art, or about monetizing haute couture/cuisine through handbags and fast food? Once you start pimping bouillon cubes, is the game completely over?” Hmm.
- There's also this article on incorporating urban farming with urban development. Surely that's crucial?? And if it's not farms, shouldn't it be farmers' markets (or spaces for them)?
- I was also somewhat intrigued to read Pat (in his September review of The Dolphin, online now) refer to olive pits, not pips (yes, you have pitted olives, but I thought it was a pip in the middle, not a pit?) So I went on a bit of a mission to discover the difference. Turns out there is one. Also turns out olive factories can use them for fire … which can in turn heat water … which will treat wastewater … which can also generate steam … which can then create energy for the factory. You know what the say about the hip bone.