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The Exploration of the Art of Creation and Preparation in a Culinary Workshop Open Access

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The Exploration of the Art of Creation and Preparation in a Culinary LaboratoryThesis Statement and Abstract Enticing the senses: Truss is an intimate culinary laboratory where interaction between the chefs and the participants stimulates a fully sensory experience of eating.Conceptual Framework This culinary laboratory consists of a "Exploration Workshop" and a "Tasting Room" where a combination of the idea of "molecular-gastronomy," a food movement rooted in Spain and the maintenance of traditional aspects of food use and practice will be the soul of the food experimentation and eventual expression. The food presented demands a more sensual reflection; bringing an overall sense of an experience. Exploration Workshop The laboratory is a combination of science and art where the practitioners are constantly reinventing, creating an overall sense of wonder to the laboratory. The workshop and tasting room where the chef's ideas are premiered and food becomes an otherworldly experience through the experience of being able to expand their reach as a chef. This creative space allows for boldness, where ingrained ideas are constantly being undermined and the outcome creates a sense of wonder and thrilling food. The culinary laboratory is a space that promotes innovative and experimental techniques and pairings in cooking that combine the use of art, design, and science while also providing a space to gain knowledge of sustainable food practices. The practice of experimentation is the foundation of the culinary experience, but practitioners should also maintain a respect for tradition, quality ingredients, and seasonality. The Tasting Room There is an intimate dining space where all five senses are integrated into experiencing the full primal and sensual aspects of eating; bringing a heightened sense of drama and sensuality to the eating experience. The viewable aspect of the kitchen allows the users to view the chefs that are preparing their meal; bridging the visual side of the food preparation bringing the theater/ritual aspect to the experience. All these aspects combined will bring about a meal where the senses are heightened by evoking not only the primal, but also the intellectual. The meal evokes the sensual aspect of eating and is enhanced by the interaction, taking it to a new level of experience. Though it is based in what is served, it is enhanced by the how and where it is set. It is about succumbing to the pleasure of eating, the fun, the primal, rather than simply a way of satisfying our appetites. Here, this idea is taken to the nth degree The visual kitchen and tasting area are integrated so they are wrapped within each other; visually connecting one that is dining and enjoying the food with the visual of those preparing the food. Seated as the stage of a "theater" and the dining area the "audience," they are visually connected but physically separated so that the actions can be performed without distraction. The senses are also provoked, executed not only with the food, but also the design. The design should not diminish the experience with the food, but should be as important.

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