The Slightly Disgusting Origins of Haute Cuisine
Category: FOOD & DRINK
To appreciate the sublime, the philosopher-politician Edmund Burke said was to appreciate terror in captivity. While Burke was mostly talking about paintings of thunderstorms, the concept could also apply to food. Is that the secret sauce to the novelties now encountered on our plates.
By India Mandelkern, Contributor
Food historian, University of California, Berkeley, 2013-09-20