Tradition vs. Technology

A NYTimes article highlights a growing rift between the traditional chefs in Spain and the more avant-garde among them:

Santi Santamaría, one of the country’s most prominent chefs, has directed bruising public attacks at his avant-garde counterparts, accusing them of producing pretentious food they would not eat themselves — and potentially poisoning diners with chemicals that he says have no place in the kitchen.