Has food gotten too meta?

[Anonymous No.17026278]

[Anonymous No.17026834]

>>17026278
the ground must be so dirty and sticky.

[Anonymous No.17027931]

>>17026278
Nuke whatever city this is in

[Anonymous No.17027942]

What was the point in doing all that gay shit for the guy at the end to cover it all. Bellends.

[Anonymous No.17028099]

>>17027942
symbolic of the transitory nature of phenomenon, like when tibetan monks sweep up their mandala immediately after completion

[Anonymous No.17028180]

>>17026278
But like what r they eating?

[Anonymous No.17028208]

>>17026278
No. This is like a 5 year old webm from the only 3 Michelin star restaurant in Chicago. For reference, Chicago is the capitol of flyover land. They have decent food, but they're surrounded by such shit that they have no frame of reference other than instagram garbage, so take everything too far. They're basically the culinary equivalent of Reddit. You can obviously cherry pick plenty of other stupid shit like this, but it was kind of a brief trend, and things are swinging in the other direction at this point.

[Anonymous No.17028218]

>>17026278
And if it has, where can it even go from here? Where is even left to go?

[Anonymous No.17028220]

>>17028208
>going back to things that have already been done before
nothing new under the sun, confirmed

[Anonymous No.17028227]

>>17028180
Looks like peepee poopoo.

[Anonymous No.17028234]

>>17028099
Wow. Food is actually too deep for me

[Anonymous No.17028260]

>>17028220
>nothing new under the sun, confirmed
How did you get that from my post? Alinea followed the El Bulli, molecular gastronomy trend. Turns out that it's not really marketable, and unless you're really, really good, it's kind of just a lame gimmick. There are plenty of new things happening all the time that don't rely on agar agar and spherification. I love Borneo to death, but will post this image until the end of time because irony (or something).

[Anonymous No.17028266]

>>17028260
>How did you get that from my post?
i didnt. them's just the facts, jack

[Anonymous No.17028283]

>>17028260
So what is this "new" thing? Foraging for small, underdeveloped, sickly-looking carrots and putting them on top of a pile of twigs, like what they do at Noma? How is that not doing something that our actual pre-agricultural foraging hunter gather ancestors already did before?

[Anonymous No.17028288]

>>17028266
>i make no distinction between achatz and jack
This is what it looks like when cynicism turns into nihilism.

[Anonymous No.17028297]

>>17026278
I love how both people at the table are filming with their phones as if they need two angles and redundant backups for this absolute mess prepared with contempt.

[Anonymous No.17028301]

>>17028297
You just don't get the irony.

[Anonymous No.17028320]

>>17028283
If you've been on /ck/ for more than a week you've probably seen someone post about how lobsters used to be served to prisoners because they're disgusting sea cockroaches and the prisoners revolted over the terrible treatment. That's a good analogy, because the lobsters were prepared terribly, and the guys at Noma are specifically making a point to use traditional ingredients in completely new, unique ways. Have you ever had a fresh lobster boiled alive in seasoned water with some drawn butter? It's nothing fancy, but it it's cooked right it's great, and obviously not what 19th century inmates were being fed.

[Anonymous No.17028321]

>I want my desert to look like my ex-girlfriend broke into my apartment in a xanax fueled rage and just destroyed everything I possess and I want you to look at me like I'm walking garbage while you do it!

[Anonymous No.17028336]

>>17026278
Not yet. In a play, even the audience is part of the performance.

[Anonymous No.17028344]

>>17028336
I'd hate to be the kid at this deconstructionist restaurant.

[Anonymous No.17028348]

>>17028336
subhumans

[Anonymous No.17028363]

>>17026278
It feels good to be Rich

[Anonymous No.17028475]

>>17028320
> boiled alive
Please don't bully lobster

[Anonymous No.17028600]

>>17026278
What's happening?

[Anonymous No.17028707]

>>17028336
What the actual fuck?

[Anonymous No.17029027]

>>17027942
>>17027931
It's call Cocina d'futur, plebs. it's making fun of retarded faggot modern artists.

[Anonymous No.17029058]

i dont know about you but it feels enjoyable to think up some exploits for the bored rich people into paying a premium for cheap ingredients that you could just slap on their tables

[Anonymous No.17029068]

>>17026278
I’ve always wondered who and how did they come up with this shit.
I personally like to believe it was a complete accident, like the waiter bringing the food tripped and smashed all the food on the table, but instead of being mad the customers thought it was part of an act and paid more.

[Anonymous No.17029127]

>>17029027
> it's making fun of retarded faggot modern artists.
>by being retarded faggot modern performance artists
I think it's making fun of idiot willing to pay $300 for a cheeseburger with gold leaf...Or this ridicule worthy garbage.

[Anonymous No.17029137]

>>17029127
have you heard of I, Libertine? it's a made up novel by some radio host as a prank to intellectuals who will sniff dogshit if it gets them rich person street cred. He told all his listeners to go to their book shops to request a copy. But the book didn't exist. It exposes the elite as frauds when all the book reviewers make up a review to hit a trend.
This phenomenon is what made caviar and lobster so pricey. It used to be poor people's food but rich retards memed it so hard that now you're paying 80 dollars for salmon roe

[Anonymous No.17029254]

>>17029137
That's hilarious..
I can tell you how many times great chefs have repeated the sentiment, goood ingredients, prepared well, and SIMPLY, is the core of great gastronomy.
Even a simple bowl of rice, done expertly, can be an exalted thing. some of the best foods have less than 5 ingredients.
At that point it becomes similar to the Mr. Creosote sketch, or "The gourmand" from Monty Python's Flying Circus.

[Anonymous No.17029259]

>>17029254
dammit...*CAN'T tell you...

[Anonymous No.17029314]

>>17026278
Trying to sell food/meals as an experience is the meme.
Food itself isn't

Just go to medival knights and eats a fucking chicken while watching cosplayers beat the shit out of each other for an experience.

[Anonymous No.17029781]

>>17028336
WTF

[Anonymous No.17029791]

>>17026278
Why's that guy's halo so high?

[Anonymous No.17029815]

>Deconstructed burger that gives possibility of new construction by it's consumer

That will be $300 plus tip, sir.

[Anonymous No.17030032]

>>17026278
Behind any good art is a serious scam... by expressing serious disdain for people who are willing to overpay for a literal tableful of nonsense and negative space, you're more likely to get these people 'caught up in the experience'.

I used to sell glazed pressings of mixing bowls to the local college's art gallery, while I worked at a place that sold a weekly emotional special... rage always sold better than love - I don't get that one.

[Anonymous No.17030981]

>>17026278
I think the issue is that we have discovered every flavor combination we can think of. I'm sure there are new worlds of flavor to explore, but if you want to make something new it's almost guaranteed to not be via taste.
Grant Achatz explains that with Alinea he is trying to create an experience that changes how food is perceived.
Try to think of these meta experiences not as explorers trying to arrive at new lands, but rather as ship builders trying to develop new techniques that a competent captain can use to find those new lands.

It feels gimmicky because right now we haven't gone anywhere with it all. It's just a bunch of people trying new gadgets and techniques on these boats that have never even touched the water.

At least that's how i feel regarding the matter

[Anonymous No.17032041]

>>17029027
learn english

[Anonymous No.17032060]

>People defending this by saying "it's counter culture and making a statement about overpriced art!!!1"
While this probably cost $200 and they're banking on the experience being filmworthy and memorable.
This is the Andy Warhol of food. Claiming your counter culture while charging out the ass for it which conforms to what you supposedly "hate."

[Anonymous No.17032074]

>>17030981
Agreed. We're in an era of experimentation, when something good comes along, it'll stick, as it always had.