Thirteenth International Conference on Food Studies

Abstract

When you stand in front of the massive, bewildering metal doors that mysteriously open to Rasmus Munk’s Alchemist, you know that a very different gastronomic experience is about to start. The two Michelin-starred restaurant in Copenhagen serves an unrivaled combination of cuisine and space. In this paper, I analyze Chef Munk’s unique vision by concentrating on two aspects that are very much at play throughout the six-hour long meal: the Stendhal syndrome and the future of fine dining. First, the immersive setting creates a reaction akin to the Stendhal syndrome; a precursor to the current field of neuroaesthetics. When describing the cognitive and sensorial impressions Stendhal experienced while visiting Florence, the French author wrote that, “emotionally, he had reached that point where the heavenly sensations derived from the arts and the unbridled feelings meet.” Eating at Alchemist produces a similar co-mingling effect that needs to be further considered. Secondly, the interdisciplinary nature of the restaurant and the connection to a broader set of social and environment issues translated into a novel approach to challenge not only the diner but, more importantly, the preconceptions of what fine dining could achieve.