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Albert Hirsch

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Are we creating something new, or changing something old?

I have always been interested in molecular gastronomy and i am a big fan of Alinea, sorry guys. Chefs at molecular gastronomy restaurants always try to take a classical dish and take it into the new world. So did they create a new dish, or did they just change the way to present it? For example the restaurant sepia, located in Australlia, run by Chef Martin Benn has a dish based off rive rocks. They are essentially just ice cream frozen in liquid nitrogen in the shape of a river rock with various toppings. So did he create a completely new dish or a new method for an old one? My question is, are we actually creating something new, or changing something old?

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    Mar 18 2012: For me, NEW is just NEW, no matter what it is built on and how it is built. So, changing something old is also part of creating something new. Bottom line is.. if you want to make a new thing, never bother what others think about it.. just go and make it happen :-)

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