During the many years now the Le Soste Guide, through the selfassertion of its restaurants has been trying to give credit to the signs of time, to the changes of the world after the certainly revolutionary epoch of nouvelle cuisine that it was with more or less emphasis proposing or sometimes suffering. In a life of increasing globalization, the influences on high quality cooking necessarily open to the world, might come from any source and arrive from Spain as well as Japan, from new raw materials as well as from innovative relation styles, from culture and science. And it is exactly from science that arrived and will continue arriving emerging opportunities or “ingredients” ending up in various forms on the tables of our houses and sometimes on those of the haute cuisine. Science as for its own constitutional rules never stops and does not tell us in advance the roads it will attempt. It involves food in very many ways and even became almost carrier of its own cooking rapidly defined and known as “molecular”, because in the very little it preserves the properties of the very big and thus allows for the rather simple use of various types of additives of different kind in the proposed dishes. In reality science comes into restaurants in various ways starting from those typical of new technologies to end with those intrinsic in the raw materials (think about genetics) but obviously it also interests and deals with the cooking and preservation techniques (think about the fridges and the blast chillers), not to mention the possibility to improve the food, making it more appetizing to the taste, the sight and the sense of touch.
Department of Sociology