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Fine art of kaiseki creates buzz in food world

Posted by Nancy B.

Some of the world's most forward-looking chefs are obsessing over a 500-year-old Japanese cuisine called kaiseki. Like an art form, as much attention is paid to the presentation of food on each plate as it is to the texture of the fish or the aroma a tiny blossom that adorns it, says an article in the Los Angeles Times which explains the history of kaiseki. "The aesthetic drive, the attention to every detail, blows me away," says Chef David Myers.,1,2986070.story?ctrack=1&cset=true
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