| Gastronomy
It has always been my opinion that the key for sex is the
desire and not in its satisfaction, the hunting and not the capture; in the
aesthetic component a winding buttock is not sufficient, is also required to
have class. In the myriad of existing restaurants, only some have the
conditions to satisfy hunger with stimulating examples
of how the individual can overcome the weakness of the atmosphere that
surrounds it when felt conferring to him to a set of connected and
non homogenous elements, caused by the stimulus of the feeding. Now we know
that all our cognitive activities are, therefore, intimately related to this
nervous influence of the human brain in which our fantasies and our
deliriums are born, sometimes brilliant. It has been said that the soul and the
human conscience have 4 million years and only 10% of us use the enormous
possibilities of the brain; the remaining 90% by ignorance, laxity or lack
of interest, are satisfied by surviving since living in the most extent sense
of the term implies a tension towards the improvement and the constant
development of our potentialities. The irreverent approach to these
scientific concepts, when speaking of restaurants is obligatory. I consider
some restaurants part of that thinking10% that uses their brain
capacities to the maximum; they are true companies that through their chef
do not let themselves win by laxity and by the predictable, boring and little attractive
plate repetition. These creators of the culinary pleasure make constantly
work enzymes and that enormous laboratory that the brain is, producing
continuous innovations that allow, to this or that restaurant, more and more
to be different by the originality from the menu showing stimulating plates.
Until years ago, in effect, the average client was an individual of high
level, a little snobbish and vaguely fanatical of diets. Currently, he has
improved his culture and the clarity with respect to his exigencies; there
is a different way and more rational to evaluate the feeding; it is a root
of the consumption in the middle level of income. The restaurant, as
mentioned previously, is a company; this is an incontrovertible fact and it
is necessary to manage it as such. The direction of it is left in charge to
the owner, whereas the decisions related to the gastronomy to the chef who determines the success of the
premises, reasons how the brand and the product are identified and to this
point the administration of the image is necessary. How? Through
communication and by trusting the advertising experts who must know how to
place the value of the premises and its product, because the important thing
for a company is to make things affluent and to make itself known.
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The best wine of the world ?
The magazine The Wine Advocate: The best wine of the world?
It's the wine “Made in Italy”. It's affirmed by Robert Parker Jr; the owner
of the authorized magazine and also the wine “gurú”. That's Robert Parker Jr.,
the greater wine expert of the world; who in an interview granted to a North
American newspaper declared that he prefers
thirteen wine classes and all of them are Italian. It is easy to anticipate
that the American market and soon the international will respond positively to the supply of Italian wines in the world,
published by the magazine The Wine Advocate that has 40,000
subscribers anywhere in the world. Definitely, the oenological world is
Italian. |
