The Nobel Prize of Gastronomy

white guideThe spirit of the Nobel Prize is innovation, research and transformation. Taking an idea from academia to involvement to change. Physics, chemistry, medicine, literature, economics , peace.

Areas of achievement given honors in Stockholm this past December 10th at the 2013 Nobel Laureates award ceremony.

On March 3rd in Stockholm another honor will be bestowed, the White Guide Global Gastronomy Award 2014. Chef Massimo Bottura of Modena will receive recognition for his dedication to one of the world’s most beloved cuisines (Italian), “elevating it to new amplitudes for senses and minds to explore and enjoy”. The award is being called the Nobel prize of Gastronomy and rightly so. The science of gastronomy (the study of food and culture) lends itself to to the spirit of the Nobel Prize blending art, technology, innovation and expression to transform the way we think about and appreciate food.Massimo Bottura chef

At Osteria Francescana, Bottura’s 3 star Michelin restaurant in Modena, the memories of  traditional Italian food  are “brought out of the past into the future”. Bottura works under the assumption that “food is not only about the quality of the ingredients but the quality of the ideas”. Innovation, research, transformation  – a nobel and award winning way to think about food.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s