Arthur Koestler, “The Act of Creation”, 1964 was the topic of an earlier blog blog.
Here I present: Bernard Radfar, “CHICKEN GENIUS: Art of Toshi Sakamaki’s Yakitori Cuisine”, 2019.
INTRODUCTION.
Arthur Koestler, “The Act of Creation“, 1964 book is a study in creativity in humor, art and science, It lays out creativity in (the diagram BELOW) as a moment of three “interjections” (defined as abrupt remarks). These three syntax elements’ are in humor, science, and art: “HA-HA’, “AHA” & “AHH” moments of time. Temporally, it is clearly when creativity occurs at the “interjection”.
COMMENT.
Bernard Radfar, “CHICKEN GENIUS: Art of Toshi Sakamaki’s Yakitori Cuisine”, 2019 is a cookbook of thirty-six (36) recipes. The seven (7) chapters of the book are: Equipment, Ingredients, Appetizers, Skewers, Skewering, Butchering & Recipes.
OPINION.
Culinary art is just that: ART. The act of swallowing, has nothing to with the art of tasting. Arthur Koestler, “The Act of Creation“, 1964 was a book on creativity. Culinary creativity is in this cookbook. The value of the cookbook is that you can develop yourself into a creative cook by studying the cookbook.
