08 August 2011

Vegetables, powders, and drugs

I confess: I sometimes go to KaDeWe just for the pleasure of walking through its gourmet floor and browsing among all those delicacies exposed along the alleys... mmmmmmh! I certainly enjoy looking at fine food nearly as much as eating it.

A couple of days ago I was examining the spice section when I found this:


Beetroot and spinach powder. They are not really spices, since don't have any specific taste. Instead, they are used as dyes, to add colour to pasta and other dishes.

Following a chain of thoughts, this reminded me of another vegetable powder - the asparagus powder presented a couple of weeks ago by Bubble Food, a London company which offers molecular food caterings for events. The particularity of this powder is that the client is not supposed to eat it, but rather to sniff it. Apparently, the powder is served as if it was cocaine, including a card, a mirror, and a (fake) 100$ note.



Dominique Persoone, in Belgium, has invented a chocolate shooter to sniff cacao, which supposedly enhances the experience of its taste and smell.



Leaving aside the controversy and the discussion whether these are examples of innocent food design, or a glamorisation of drugs, I wonder, where does all this obsession with snorting come from? I can surely understand the importance of aroma but, when did we start eating through our noses?

1 comment:

  1. When did we NOT eat through our nose? Isn't that where it all starts? "mmmm, this smells good!" sounds familiar, yes? This is just pushing it to its "logical" conclusion. >:)

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