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ESSAY QUESTION In the 21st century, many chefs and restaurateurs espouse their aesthetic and ethical values through a personal gastronomic philosophy. This often manifests itself rhetorically on the menu and associated media. In your essay consider ‘how aesthetic and ethical values, as part of gastronomic philosophy, impact modern restaurants in a global context’. To inform your essay you must research the following chefs/restaurants from the Worlds 50 Best Restaurants List for 2016:- • Massimo Bottura from Osteria Francescana • Ben Shewry From Attica • Rene Rezepi from Noma • Heston Blumenthal from the Fat Duck • Alain Passard from Arpège • Juan Mari Arzak and Elena Arzak Espina from Arzak Your essay must include a brief discussion on explaining gastronomic philosophy and then focus on the various ideas, values and beliefs (espoused by the restaurants listed above) that inform current gastronomic practice. Do Note write a biography on each! Rather synthesise their ideas and values into your general discussion. FURTHER INSTRUCTIONS • Your essay must be written as an academic essay in the third person, and contain an Introduction, Body, Conclusion and a Reference list • You must use at least [4] in-text references to support your discussion, including your prescribed text and journal articles • You must reference using the UniSA Harvard Referencing style
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