
Believe it or not, I plucked this beautiful magazine from the overgrown forest of Britney displays and Celine Dion Christmas CD's at Sam Goody on a typical weekday-in-the-life. There amongst the expected magazine titles was an unexpected cover image that was not sculpture but food! The cover image is black sesame praline sauce and chocolate mousse sitting on a chocolate sponge (
Fillipo La Mantia, La Trattoria, Sicily) . No. 2 is a "Green Apple Feuillete" with puff pastry, green apple sorbet and carmelized apples (Christian Albin, Four Seasons, New York). No. 3 is a banana leaf filled with sweet rice, quail egg, barbecued pork and chinese sausage (
Michael Taus, Zealous Lounge, Chicago) . No. 4 is made out of cocoa powder, couscous, chocolate, strawberries and raisins. No. 5 is a pistachio sorbet with pistachio hoop-croquant, pistachio milk foam and peeled pistachios (Albert Adria Acosta, El Bulli, Barcelona).
Ok...I'll say it, this food looks very architectural. In these assemblages the ingredients have become raw materials re-shaped, even engineered (in the case of the pistachio hoop) into new forms but with the added dimension of taste and smell! This metaphor has its limits since food works up to a certain scale and one cannot live in their food (but they can live for it).