Chefs have been thinking about the presentation of a good meal for centuries, from the original bread bowl in the Middle Ages to Marie-Antoine Careme's dishes that he sculpted into the shapes of monuments and waterfalls, and how we view our food is almost important as how it tastes. Molecular gastronomy is today's technique of choice for a showstopping presentation, and it also helps enhance food's flavor. "They work on extracting the essence of the ingredient, and they play with the sense and textures. All the senses are involved. Now food is a show," said Sergio Remolina, a professor at the CIA and chef of the new Bocuse Restaurant.

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