I often find myself wondering when the seemingly insatiable desire for culinary reinterpretation and deconstruction will finally have reached its endgame, when food has been reinvented and disassembled to the point that it loses its appeal altogether. This is the modern gastronomic age in which diners marvel at a microscopic fleck of meat on a stark white plate contrasted with a ghastly smear of sauce, the "protein" having been wrought so deftly by the kitchen that it no longer bears any resemblance to the animal from which it originated. This is the era of tweezers as a kitchen tool and sous vide circulators maintaining a degree of thermal precision that seems best suited for a laboratory, not a... More >>>