Why food should be looked at as art - most expensive restaurant dishes in the world

The biggest news of this week's Indian restaurant is the British chef Heston Blumenthal's upcoming visit to Mumbai and Delhi.
While the Fat Duck chef may or may not cook, even be responsible for the two dinners he should host (
He was quoted as saying that he was "curating" the meal;
"Don't judge me by cooking ")
, There is a lot of excitement among the people who pursue luxury dining and are eager to lock the invitation in dos.
When we look for a luxury dining experience like this or pay £ 20 k
In the most expensive restaurants in the world, 40 000 people per person, one thing to note is that food is seen as a temptation for competitive sports.
Brag about eating with Blumenthal or how you tick
30 of the 50 best restaurants in the world have missed the meaning of food at the highest level of creation and consumption: food is art.
It is not the flash of a brand, but the depth of creativity, politics, and thought.
The food that must be valued is not only because of its taste or how unique it is, but also because it brings understanding through the creator's chef's worldviewartists.
If food is art, taste alone cannot determine its quality or value --
It's like art is more than technology.
Picasso's Cubism is seen as an opposition to the collapse of "reality" and conventions in the years leading up to the World War.
Elliott's poetry responds to the collapse of faith and purpose.
If you don't build it into the social reality of the time, you can't read Premchand, and so on.
Context is important.
Works of art, including food, need not be tested according to their taste, but according to what they tell us about the chef's view of the world.
It's easy to be satisfied by the well-
Make a snack or bathua ravioli, and the familiar taste will comfort you if the taste is clever.
However, it is an entertaining meal.
To be an artist, he must be more than just a good craftsman. cooked food.
He must be able to sit us up, challenge preconceived ideas, and even disappoint us.
At a dinner in Delhi, Mugaritz Chef Andoni Aduriz is widely regarded as the most creative chef in the world, one of which is the pungent red onion, even the bravest diners don't eat.
This is the entertainment of similar dishes launched by chefs in Spanish restaurants, cooking white onions with an enzyme and keeping them --ness.
Vegetables in Delhi
Stronger than its Mediterranean cousins.
Causing ridicule
Most diners privately complain, laugh, and share photos of their "real food" in BukharaAduriz’s.
Onions obviously do not meet the needs of hunger.
It does, however, fuel people's minds.
The chef's view of science as an interface between art and nature is correct.
Politics as a chef is not necessarily enjoyable.
Think of Damien Hearst, which may be objectionable.
But it's art because it can change the way we think.
At Noma, the idea turned to the local area and rejected the ingredients and techniques of southern Europe that kept "European cuisine" in cages.
The idea of Blumenthal's is to "question everything ";
Therefore, the focus is moresensory dining.
In the Indian accent of Manish Mehrotra, "how memories and nostalgia shape dining ".
Whether it's the daulat ki chaat or the spareribs that are traditionally made by the family, the taste evokes a pair of old India through detailed spray and nuances
If Mehrotra's food doesn't have the nuances of the culture of these areas, his dishes may still be "delicious", but they don't evoke the same emotion we feel.
Restaurant in Gargan Anandto-
Closed Bangkok restaurant, Gagen, food shows his rejection of Indian tradition.
In many ways, his work is reminiscent of the writer VS népaul, a talented writer, but his work is plagued by the feeling of "post-colonial shame.
Népaul made a scathing statement about his hometown of Trinidad, Islam and India
In this country, he was most surprised that people defecate in the open air without a pipe.
Of course, India is much more complicated than this cartoon.
Ghagan's view of Indian food is equally ironic.
Extensive strokes and some nuances
Despite his wonderful speech and taste.
For example, his panpuri is filled with "chili water ".
This is a typical way any westerner might think of complex spices-
Don't understand many flavors of cuminamchoor-
The panpuris is was added to the panpuris by the addition of the peppers.
Like népaul, Gagan seems to pass through the eyes of the West, through like dhokla-Institute of Development law, voting (
His version refers not to the Goan family, but to the British curry house.
Instead of more complex and elusive home and street dishes like ramassery idli, nihari, it's the idea that chownk, perfume, etc make up Indian dishes.
Make a "delicious" or interesting response to his dishes (
How they are plated)
Is an incomplete assessment.
In luxury restaurants, diners pay a high price for creativity, and they have to go beyond taste to judge what the chef finally says to himself and his world, how this will change the way we deal with personal and external realities.