Evolutionary Psychology as a Foundation for Cuisine
Anthony Berno says:
I have elected to base my cuisine on the principles of evolutionary psychology.... This evolutionary approach has yielded four basic principles of cuisine: naturalism, organic symmetry, novelty, and disequilibrium. These are all different facets of the same core concept: that the goal of haute cuisine should be to stimulate the instincts that evolved within our species, and to do so more strongly than ordinary cuisine. It is this supernormal stimulation of our basic survival urge that makes food into art....
The final principle, and one of the most important, is that food must be always off-balance and in a state of change. In nature, things that are at equilibrium are dead, and are often dangerous to eat. Fresh foods, on the other hand, are either still alive - such as a carrot in a refrigerator - or so recently deceased that the disequilibrium of life still animates their form.
posted Tue 15 Jun 2004 in /food | link
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