Bookshelf: What We’re Reading

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Martí Guixé unites his design background and devotion to food in his new book Transition Menu – Reviewing Creative Gastronomy. His most recent work delves into the development of food design incorporating his personal thoughts on pleasurable vs. functional cuisine, regional food culture, and plate choices. His transition menu consists of 23 elements that “define the borders of gastronomy and food design.” Disregarding taste, smell, and texture, Guixé’s focus is squarely on the ritual of consumption.

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