Lecture
This lecture delves into the historical evolution of culinary art, exploring the intricate details of food presentation and dining experiences from different time periods. From the extravagant dessert pyramids of the 17th century to the delicate sugar sculptures and architectural pastries of the 19th century, the lecture showcases the creativity and craftsmanship of culinary artists. It also discusses the collaboration between pastry chefs and sculptors, highlighting the fusion of art and gastronomy. The presentation of edible art pieces, such as elaborate cakes and sugar decorations, is examined in detail, shedding light on the meticulous techniques used to create these culinary masterpieces.