For two decades, she has been thinking about food, wondering about the sense of smells, and trying her hand at cooking clouds. We loved his “Nagori, the nostalgia for the season that has just left us”, like his meticulous stroll through Beirut or his essay on the power of smells. The little book that Ryoko Sekiguchi is publishing today is the text of a conference addressed to studious students which allows her to question, with them, the meaning of words and foods, tastes and things. The idea that taste is everywhere and everything, that if it is individual and even very private, its sensation is universal, this is what requires us. The poetic sense of the author and the precision of his responses, in finemake this beautiful miniature and precious object a sort of taste guide addressed to gourmands and the curious. If we had to take only one formula from this little book, so rich, so dense, it would be this: “ Chefs inspire me with great admiration: because they constantly have to work with these two contradictory requirements: creating a dish that can please everyone, while giving it a unique and recognizable taste, the taste of their flat “. What if Ryoko Sekiguchi was the Brillat-Savarin of our modern times?
The Earth is a pot, by Ryoko Sekiguchi (Bayard, 90 pages, €12.90)
