The new status allows him to devote much time to simple things, things that have no apparent value or not apparent, may for example, to list the differences between her, Fabiana, the hostess at a restaurant in the capital and it now as a bar hostess in the warm coast of the Pacific coast, you can list those differences in taste , in its smell, the smooth texture of her skin, the size and tone "Pantone" of their dark circles. In this kind of thing can focus your mind, you can, for example, provide a subtle difference between the aftertaste that remains after licking her breasts: the aftertaste was neutral when she lived in San Jose, the sea had more marine influences (-Y, could it be that you are leaving the salt solution? "They have saline, are silicone-blank answer.) In the mid-eighties, Paul Bocusse have created a whole new school of Gastronomy, based on subtle tastes: the subtle flavor of fried apples way of fries (pommes frites always be , language adds another dimension the spell of an artist who apparently do not use it for their creations). This new taste of apples replaced with less vehemence the resounding flavor of potato chips, and it was unanimously hailed as one of the great culinary innovations of his time. One innovation that emerged after many decades of stagnation, had to appear Olivia Newton-John's song "Physical" for the concern about healthy eating and exercise are spread globally, this trend made it possible for a kitchen light was seen as very necessary, Bocusse rode that wave to appear challenging the status-quo. Next came other proposals that would enter the fray with the crack that opened Bocusse and "Nouvelle cuisine". It has always been so in art: from a particular creative initiative a groundbreaking challenge to tradition - in this case with classic French cuisine, Escoffier and unchanged from before, with the canonical stiffness discard meat that requests and keep bacon-and then Detapa the Wrong Box, where they start on new spells to cast their new apprentice wizards who, dispossessed by the end of corsette Classic, think they see in their discipline a tabula rasa at its disposal to to do what they think their divine creative. A few smiles to success, many-most-are content to try, producing among all a revolution in the artistic discipline, who - like every revolution, and drew from his first appearance of seeds of the subsequent counter-and up - horror of horrors-the seminal latency of neoclassicism, the return to the seed almost atavistic. But no, the narrator does not want to overwhelm them with details of his past as a food critic. Well just a little more: Bocusse was the first great revolution in the classical canon stood still, then there were other initiatives, some-how not-isms, with mergers and with all those flows that have led to the current vanguard of "deconstruction "and liquid nitrogen and lecithin as an emulsifier and paste transglutaminase. Yes, all very similar to art. In the case of Fabian, stay in the heat over the coast will most vehement added new flavors and definitive body of a woman who never seemed to find peace nor tranquility diffuse lazy, that body containing new flavors, colors and even textures - a rash covering part of his neck and back. But who was he? A former food critic suffering in this sad and rainy coast? Or perhaps a simple "titiretero? o limited ventriloquist who could only make the mouth of the puppet came out a few sighs of inadequacies? Now he must rest, forget the theories, but no culinary expressionism: Fabiana in juice, served warm on a bed of polycotton of 100 threads.
Eye The Lighthouse Bitacora www.heribertorodriguez.blogspot.com 
