A CHEMIST COOKING, IMAGINATION BROUGHT TO THE KITCHEN INTRODUCING NOTE-BY-NOTE CUISINE: THE IMPORTANCE OF LANGUAGE FOR IMAGINATION

Hervé This

Chapter 35 in Creativity, Imagination and Innovation:Perspectives and Inspirational Stories, 2018, pp 281-289 from World Scientific Publishing Co. Pte. Ltd.

Abstract: Can a chemist invent a new type of food? Would it be tasty, useful or even acceptable? Let’s admit it, in the eyes of the general public, chemistry is often associated with unpleasant phenomena — pollution, explosions and other disasters — and seldom with the notion of pleasure, which is ultimately what cooking should be. I propose to demonstrate the contrary, that by reconciling chemistry, gastronomy, imagination, conviviality and love, one can achieve surprising and delicious creations, a chantilly of foie gras, for example. These are not so much the product of a vivid imagination but rather the result of hard work. For that reason, I do not define myself as a cook, but as a chemist. Chemistry is my backbone. It guides my research, everything I undertake and my discoveries. In other words, it is what guides my imagination.

Keywords: Creativity; Innovation; Imagination; Aesthetics; Transdisciplinarity; Lateral Thinking; Testimonials; Inspiration; Intelligence; Knowledge Economy; Disruption; Dreams; Future (search for similar items in EconPapers)
JEL-codes: L26 O31 (search for similar items in EconPapers)
Date: 2018
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