Cooking today....Tradition or Innovation ?
written by LALLA - CHEF AND SOMMELIER AT HOME for ElbamyChef.com
A real dilemma that grips everyone today is about to talk about food: chefs, food critics, star chefs, food bloggers, food lovers .... the being or non-being, tradition or innovation? As if, even before expressing a thought whatever, anyone who wanted to do, was forced, or felt obliged, to recognize or to be recognized in these two models. For someone a real labyrinth in which it is easy to get lost in thoughts, words and behaviors. And it is the interpretation of these two concepts, classification so seemingly simple, that does not seem so easy.
But what really matters and becomes a fundamental element of this discussion?
I believe it is the multitude of ideas that contributes to creativity, this incessant thinking, discuss, represent, compare, all means that food has become culture, because the taste is a cultural and social product and is part of the cultural heritage of society human.
A way of cooking instead of another, as well as the food, is not absolute good or bad, only someone has taught us to recognize it as such. The organ of taste is the brain through which we learn and transmit the evaluation criteria. Precisely for this reason the criteria are variable in space and time and that at a given time can be judged positively, in another it may be valued differently.
Posterity will judge.
Laura Checchi
