KITCHEN REVOLUTION

摘要

Seemingly bizarre combinations of avant-garde food and futuristic dishes are portrayed with still-life paintings in oil and acrylic spray. Like green risotto and papaya pearls in a lime caramel coat, or raspberry and bilberry spaghetti with dried fruits, aloe and fuchsia jelly drops. The cooking processes are also highly experimental, known as molecular gastronomy, involving drying processes, vacuum cooking and the use of liquid nitrogen, spherification and gelati-nisation. Although these dishes may appear bewildering to people who are used to a pseudo-Mediterranean diet, they are an invitation to abandon prejudices.