Rose Prince

A feast in every sense

When modernist chefs insist on appealing to all our senses, things can go horribly wrong

issue 22 April 2017

After reading Gastrophysics: The New Science of Eating, you might, as I did, sit for a bit wondering what a chef is, exactly. We think of chefs as cooks, people in charge of a kitchen, ingredients, pan and heat, who hopefully produce great dishes of food. But this is apparently an outdated concept.

GIF Image

Disagree with half of it, enjoy reading all of it

TRY 3 MONTHS FOR $5
Our magazine articles are for subscribers only. Start your 3-month trial today for just $5 and subscribe to more than one view

Comments

Join the debate for just £1 a month

Be part of the conversation with other Spectator readers by getting your first three months for £3.

Already a subscriber? Log in