Throughout thousands of years of human history, eating has been tied closely to the need for survival. Yet, as we move further into the 21st century, it becomes increasingly clear that eating has exceeded its functional boundaries. Over time, it has evolved into a cultural behaviour, a statement, a form of storytelling. Contemporary cuisine is an essential part of experience and enjoyment in modern life.
Contemporary cuisine, also referred to as post-industrial modern cuisine, is transforming how we perceive food, how we consume it, and how we view the chef, not merely as a cook but as a creative force. It is no longer just about combining ingredients to produce flavour; it has become a refined conversation between tradition and innovation, between science and art, where each dish is a narrative infused with elegance and surprise.
In this article, Tatler explores the journey of eating from a biological need to a cultural act, with a special focus on the rise of global contemporary cuisine as a layered and nuanced embodiment of innovation.
See also: Personalisation, exclusive experiences and the new role of cuisine in the hospitality industry
As outlined in A Cultural History of Food (Bloomsbury Academic, 2012), edited by Peter Scholliers, human eating behaviour has progressed through various stages, reflecting differing levels of awareness and social context. From the instinct for survival in prehistoric times, to the ceremonial dining practices signifying power in the medieval era, and into the industrial age, where food became standardised products and eating turned into mass consumption.
A major shift began towards the close of the 20th century, as influences from postmodernism, contemporary art, and sensory science entered the kitchen. These movements laid the groundwork for what we now call contemporary cuisine. Innovations such as molecular gastronomy, slow cooking (sous vide), and the more recent emphasis on sustainability have all significantly shaped the current culinary landscape.
Above Since the late 20th century, postmodern movements, contemporary art, and sensory science have entered the kitchen (photo: Amsterdam University Press)