Improving World Fashion And Trends
“The Devil Wears Prada,” the famous movie based on the novel by Lauren Weinberger, raises the world of fashion and trends are under the exclusive control of a tyrannical and one person who decides what is in and trendy. His word makes the rules and we all follow, unless they want to be just out of the game. Of course it is a fiction and cannot believe all that she tells us, but some say it is based on real life. This leads me to wonder, and the restaurant industry, who imposes the market trends?
There are many factors involved, but believe it or not, one of the determinants of recent decades has been the advancement of scientific knowledge. Positivism is a school of thought that favors natural sciences (or empirical, such as physics or chemistry) as the only reliable source of information we can get. With the emergence of this way of thinking about science won the most prestigious in the knowledge of mankind.
Some say that the kingdom of positivism is over, but in the Western culinary world seemingly ruled by traditions and knowledge “ancient” science has proved a huge influence on the choice of consumers and food producers, even in our days is so much talk of “returning to the roots” and “natural.” But oddly enough is the progress in scientific knowledge (in human nutrition, in particular) which is imposing this new direction apparently anti-scientific. Ironies of life!
Nutrition is not the only case in which science has positioned himself as the protagonist of the gastronomic world. Particularly in the middle restaurateur, technological advancement has proven to be always ahead of the trendy.
If we stop to think a bit, not surprising that scientific knowledge plays an important role in the gastronomic world. After all, agriculture and cooking techniques are not art. Since time immemorial they have been seen as applied sciences and have been treated as such. The same Brillat-Savarin, in his famous Physiology of Taste, attempted to use a completely scientific to define the cuisine.
Many chefs today are called artists, but this is just a sign of ignorance. Decades ago that humanity no longer considered as an artist who has great technical ability. A possible exception may be Ferranti Adrian, the culinary innovator and thinker, now even lectured on science in such prestigious universities as Harvard, but was not content to improve the technique and results. Unfortunately, as well as Alonso Ruvalcaba said recently, his proposal to bring the world of culinary art was not successful.
The new kitchen by chefs such as René Redzepi stills boost scientific evidence, with very natural ingredients, but using technology to achieve results that would otherwise be impossible. The same official site restaurant Nomad, speaks of the “health benefits” of the Nordic diet. Good nutrition, equipment “space age” and the elaborate cooking technique are now a must to be trendy.