Artsy Wednesday: Molecular Gastronomy & Modern Art

Occasionally I'll run across something that feels so familiar to me, just so right, that it's almost hard to believe that I didn't write it myself. That's certainly the case with this article, written by Morgan Meis and Stefany Anne Goldberg for The Smart Set.

The article is called "Palate or Palette?" and it's subtitled "the like problems behind molecular gastronomy and modern artmaking." Sounds like something I'd write, doesn't it? And check this out, from the second half of the piece:

A chef like Ferran Adrià is not unlike Andy Warhol. Warhol saw popular culture as fecund subject matter for aesthetic experimentation, not as something to be shunned in the name of "real art." He mashed traditional art forms like portraiture and painting with household commodities and industrial production techniques. Adrià sees the tools of modern food production — the same tools that give us freeze-dried vegetables and Top Ramen — in roughly the same way.

In fact, the article's thesis fits neatly with this post of mine.

I love reading articles like this because it validates my way of thinking. At the same time, I sort of find it hard to comment on. I mean, yes, I agree. But I don't actually have that much to add - it's possible that I just agree too much to even think critically about the topic.

But still, cool to read.