The Symbolic Forms... of Culinary Arts (and the Science of Food!)

As a quick note, it is interesting to consider the application of the philosophy of symbolic forms to the art (and science) of food preparation.  Just as all symbolic forms take shape based on the structure of human perception and thought, the culinary forms take shape from the structure of our perceptions of taste, appearance, odor and texture.  This intuitive, non-rational side is enhanced by a rational analysis of the food preparation itself.  The rational element of the culinary forms is scientific in terms of its consideration of chemistry, technique, and empirical/experimental evidence.  Indeed, there are schools in Paris where strictly rigorous scientific studies are being carried out for the sake of better understanding the possibilities various foods and techniques can offer the world of culinary arts.  There are studies which aim toward general principles, and there are still other approaches that concern themselves with the most particular event of the final dish, and all that leads up to it.  Rules and principles regarding technique (methodology) in the culinary arts/sciences are instances of a generalizing approach to knowledge, as are the principles of taste theory.  However, the essence of being a true artist in the kitchen is to have the confidence and trust in oneself to be spontaneous.  To create something entirely unique, to be enjoyed only once.  In the very impermanence of this art lays its true perfection of form.