Feast of the Future

Panpan Gao, who never had a strong interest in cooking and only seasoned her food with oil, salt, soy sauce, and vinegar due to Chinese dietary habits, began drinking large quantities of fresh fruit juice twelve years ago for health reasons. A few months later, not only did her health improve, but she also experienced an unexpected delight: her taste buds became extraordinarily sensitive, allowing her to savor the authentic flavors of vegetables. This natural sweetness surprised her as if she had discovered a new continent.

At that time, the farm-to-table movement was in full swing, and modern cuisine was flourishing. Modern Western cuisine emphasized freshness and natural ingredients, advocating for fusion and innovation, with the kitchen becoming a hotbed for culinary artistic creation. Panpan Gao began actively seeking out and experiencing modern Western cuisine, learning the meaning of "the greatest joy in life is simplicity" from the cooking of master chefs. At the three-Michelin-starred restaurant Robuchon, she had an even more groundbreaking culinary experience: "I understood that what I was tasting was not merely food, but an artistic masterpiece composed of flavor, color, form, and temperature. I wasn't just there to eat; I was there to experience top-tier art."

From the West Coast to the East Coast, from San Francisco to Copenhagen, from Peru to Spain, this book chronicles this breathtaking culinary journey. With exquisite prose, Panpan records the intangible flavors concocted by the various culinary masters she experienced, as well as her strong spiritual feelings and insights. Let us follow her pen and experience this unique culinary journey together.

2022-12-01

1 Plus Books

154

9781949736533