If you read the following brief passage, you might invent the question “What Is High-Throughput Word Generation (HTWG)?” The passage is from the paper “It׳s all Greek to me: Towards a broader view of food science and ‘creativity’ in gastronomy,” by Will Goldfarb, in the research journal International Journal of Gastronomy and Food Science (vol. 2, no. 1, June 2014, pp. 46-50).
The thoughts below concern the creative process in general, as well as the plated dessert in contemporary cooking in specific, with four recent examples. The idea is to contextualize “food science” in “gastronomy” through relationships in the arts and sciences, including, but not limited to: performance art; physics; chemistry; philosophy; and language. The first step in this journey involves an analysis of the creative process in the contemporary kitchen and its methodology.
Five “abstractions” of creativity in the kitchen
An early inspiration from physical science came from Chapter 25 of Einstein׳s general theory of relativity, specifically, the concept of Gaussian coordinates with flexible axes and “fixed” coordinates which reflect a “mathematical treatment of continua” (Einstein, 1961). It recalled the phenomenon of site-specific flavor, where food tastes differently depending on where (Sforza et al., 1994) it is consumed, in practical terms: across a dimension of distance. This so-called “relativity of taste” (Goldfarb, 2005) served as a springboard for the “five levels of creativity in the kitchen”.