Culinary handcraft immerses us into a choreographic and scenographic universe. It becomes a visual symphony of moves and senses, composed by machines and craftsmen. The dramatization is enacted not only in the shop windows but in the very heart of the kitchens as well. The magic operates in the background.
Nonetheless, what is left of the handicraft in this staged play? How does it offer itself to us? Is it natural or artificial, where does it stay between the production and the transformation of the product? Isn’t the product in itself sufficient enough ?
