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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Saturday
Sep202014

The height of good taste

DateSaturday, September 20, 2014 at 1:34PM

One word: surreal.

This time yesterday I was suspended from a crane quaffing white wine waiting for a Michelin-starred three-course meal cooked by this guy:

In the sky.

Yes, really. 

Daniel Hutchens (Speyside Glenlivet), Jacquie Bance de Vasquez and Leigh Farmer
(Sustainable Restaurant Association)

I was invited to attend London in the Sky by the good people at Speyside Glenlivet. They were also responsible for keeping me sober - important at this dizzying height. (I am a klutz and a dropped knife, fork or glass is a regular occurrence when I dine with wine; much more dramatic at 100 feet!)

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AuthorVix | Comment2 Comments |
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