Charles Spence • Jozef Youssef • October 2016



As Pablo Picasso once memorably said: ‘Every act of creation is first an act of destruction.1 And nowhere is this truer than in the kitchen; after all, cooking very often involves first an act (or, more likely, acts) of destruction, the death of the animal, the dissection of the product2 etc. However, the deliberate acts of destruction that take place in the kitchen eventually lead to the next act of creation—that is, the dish placed before the expectant diners sitting there at the table.

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This paper was published on Flavour Journal on the 17th October 2016.  Click through to read the full paper

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