About

GASTROSCENTI, Haute Gastronomy Books Project (Work-in-Progress):

(The English text will follow)

Ce blogue/Cahier encore en mode work-in-progress est dans la digne lignée de la Série Best Emerging Chefs, c’est une sorte de petit frère. Il sera dédié à la découverte de beaux livres, d’essais ou de films consacrés à la cuisine, aux chefs, à la haute gastronomie et ses multiples facettes (histoire, économie, politique, technologie, science etc.).

Ces livres provenant de partout dans le monde vous seront présentés par le biais de revue (review), interview ou notes de lecture. Cependant il y aura un important focus (ou spécialisation) sur les livres/chefs issus des pays Scandinaves, de l’Australie et de l’Asie.

Le site sera principalement en anglais et en français avec du nouveau contenu publié chaque 15 jours environ.

Bonne lecture et beaucoup de plaisir à découvrir ces merveilleux livres!

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(English) This blog/Cahier is still a work-in-progress created in the line of its little brother ”Best Emerging Chef Series” . It  will be dedicated to the discovery of Beaux livres, essays or films fully devoted to cooking, chefs and the ”Haute Gastronomie” with all its different facets (history, economy, policy, technology, science etc.).

These books, from all around the world, will be presented to you through reviews, interviews or ”notes de lecture”. The focus (specialization) will be on chefs from the Scandinavian countries, Asia and Australia.

The site will be in English or in French and will be updated every 15 days so.

Enjoy and have fun discovering all those wonderful books!

THE HEADER IS A PHOTO SERIES (Summer 2011) TAKEN BY THE EXCELLENT PHOTOGRAPHER KRISTOF VRANCKEN AT THE FARM OF THE HERTOG JAN RESTAURANT (www.hertog-jan.com ).

Kristof Vrancken Bio (www.kristof-vrancken.com ):

Kristof Vrancken (1982) graduated from the Media and Design Academy in Genk (Belgium), where he has been teaching Photography and Multivision since 2008. He is also active as a freelance and art photographer. His work is characterised by ‘cleanliness with a broken-off corner’. In his commissioned work, the ‘clean’ part overrules, whilst ‘the broken-off corner’ does so in his artistic work. He realized the photographies of the book LE MARCHAND DU SEL.