Into Deconstruction

I’m into this new craze that I have to try and my friends and office colleagues all know what it is (me as a nuisance of course). For the next couple of weeks, I would be show-casing (if I do get my camera this month), a couple of recipes that I created that would fall into this theme.

The Thesis: Deconstruction

According to foodnetwork.com, “Deconstruction,” a term coined by the French philosopher Jacques Derrida, refers to a style of literary analysis where text is analyzed closely and dismantled into independent parts that, though they work in the context of, say, a paragraph, may contradict each other in and of themselves. Essentially, it’s a way at looking at the individual parts of a commonly-accepted whole, and how they interact with each other outside that whole.

Deconstruction can also fall into food, by dissecting the sum of parts of a particular recipe, whether it is roast beef, a martini, or even gaspacho. This technique is a booming development in the chef world and I can’t say I blame them. Deconstruction emphasizes each ingredient making sure they are at their best and ripest and ensuring a symphony of all components when the diner feast on their creation.

Wish me luck! Any ideas would be much appreciated.