6min chapter

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A rarefied air: a dispatch from Davos

Economist Podcasts

CHAPTER

The Evolution of Fine Dining

This chapter examines the shift from science to the intense environment of fine dining kitchens, highlighting culinary innovations and the influence of top restaurants like Noma. It discusses both the advancements in culinary techniques and the challenges faced by the industry, including toxic work cultures and the legacy of influential establishments.

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