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In avantgarde cuisine we currently witness the dawn of a new understanding for cooking that closely links science and craftsmanship. Millenniums-old traditions of cooking are used alongside of experimental science. It is the beginning of the third revolution in cuisine after the introduction of menu service and nouvelle cuisine. RAW is a study of culinary creations in this context. It refers to science while citing the aesthetics of herbariums known from the beginning of botany. The photography resembles both microscopic views and images from herbariums referring to the fusion of tradition and modern age.
University of Applied Sciences and Arts Dortmund
Thorsten kleine Holthaus
foodstyling: René Bastian Stein