During the pandemic, people took the time to explore, experiment with, and understand the food they ate. Now, aspiring gastronomists are liquidating their knowledge, expanding on their understanding of wines and teas in nuanced, extraordinary ways.
Guests at the Genesis House Restaurant in Manhattan have an opportunity to learn from a Korean tea master. On Saturdays and Sundays at 1 pm, guests can learn the etiquette of darye, the Korean tea ceremony, paired with a sampling of teas and snacks. Ashley Lim, the tea master in residence, hosts the sessions at the restaurant’s new tea pavilion.
Former chef Ferran Adrià, who owned the restaurant El Bulli, will now publish more than 20 books covering in-depth analyses of various concepts in gastronomy. His organization, called the El Bulli Foundation, is publishing the series of encyclopedias as part of what it calls the Bullipedia project: volumes of essays and surveys conducted and written by culinary experts.
The first two books, now available in the US, cover wine: “Contextualization and Viticulture” and “Vinification and Classifications.” The volumes include the history, preservation, production, categorization, evolution, and serving of wine. The giant gastro-pedias provide offer professional-level knowledge for interested gastronomists from a western perspective.