Chefs to write book on history of modern gastronomy
An alliance of some of the top chefs in the world helmed by Spanish chef Ferran Adrià has announced plans to write a book on the history of modern gastronomy, beginning with Nouvelle Cuisine.
At a culinary summit in Tokyo over the weekend, a group of nine chefs who call themselves the G9 committed to publishing a book that will explore the evolution of modern cooking, reported US-based food blog Eater.com.
It’s a proposal that was first bandied about by chef Joan Roca of El Cellar de Can Roca in Spain at the beginning of the weekend. Towards the end of the summit chefs put flesh to the idea, giving their project a deadline: the publishing date has been set for 2015. El Cellar de Can Roca is ranked the second best restaurant in the world by Restaurant magazine.
The focus of this year’s summit, organized by the Basque Culinary Center, which offers degrees in gastronomy and culinary arts, explored the best ways to train the next generation of chefs.
Next year, the conference moves to New York, and in 2014 it will travel to Brazil. Chefs from host cities will also be able to invite three additional figures to participate, reports Eater.
Plans to pen a textbook on modern gastronomy recall another encyclopedic series which has been called one of the most important cookbooks of all time, Modernist Cuisine, written by former Microsoft chief technology officer Nathan Myhrvold.
Members of the international advisory board who attended this year’s conference in Japan included:
Alex Atala - Brazil
Dan Barber - US
Ferran Adrià - Spain
Massimo Bottura - Italy
Yukio Hattori - Japan
Gastón Acurio - Peru
Joan Roca - Spain
Sven Elverfeld - Germany
Harold McGee - US
