Deconstructed food is nothing new, but it's been hard to escape while dining about town lately.
Deconstructed food is nothing new, but it's been hard to escape while dining about town lately. When it comes to food, "deconstruction" — a riff on the term coined by French philosopher Jacques Derrida — refers to the idea of breaking apart elements traditionally combined together to make a dish, and serving the items separately in a unique way.
Case in point: a deconstructed black forest cake with chocolate cake, fudge pots, and cherry compote, or the above deconstructed beef stew where the beef, liquid, vegetables, and potato are isolated and served in an unconventional presentation. I love the idea, but it's hard to improve upon tried-and-true classics, and I've found the execution isn't always up to par. Do you agree?
Source: Flickr User JMRosenfeld