Heston is famous for his scientific approach and has been described as a culinary alchemist for his innovative style of cooking, although Heston himself describes his cooking as molecular gastronomy.
The reason I have chosen to discuss Heston and his cooking is because his themes and methods are similar to those I have chosen for my MA project. Heston's mantra is one of balance and contrast. All the dishes on the menu at The Fat Duck play with this balance of old and new, modern and historic. Heston is deeply interested in the history of British gastronomy and his menus reflects 2000years of culinary history though the exploration and reinterpretation of traditional British dishes.
During Edwardian times, with the presence of the British in India, curry became a well-loved English meal. An ice-cream pioneer Mrs. Marshall invented curried ice cream, which became a popular dessert at Edwardian dinners. In those days savory ice cream was rather common, however this is no longer the case.
Mrs. Marshall
At one of his dinner parties, Heston captured this historic recipe with his curried ice balls. A dish inspired by Mrs. Marshall’s original recipe but he presented and modified the flavors in order to delight the modern palate. This is just one example of how Heston has taken traditional recipes and flavors and modernized them to make them more relevant and appreciated by the modern foody.
No comments:
Post a Comment