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Nagrant, M. (2006, October 3). Reflections in the Pond Back to "basics" with Bruce Sherman . Newcity Chicago. Retrieved from http://www.newcitychicago.com/chicago/5773.html A writer for Newcity Chicago discussed how postmodernity has changed the way food is made and presented in up-scale restaurants. He does not see the change as good by any means. He writes, "some of today's restaurant food feels a lot closer to industrial chewing gum than the farm." His belief is that the combination of postmodernism and culinary technique is threatening the association between food and comfort. The author makes his point in a sort of roundabout and slightly confusing way. However, what he is trying to say is that postmodernism and all of its fragmentation, conflicting identities and loss of order and control is destroying food. He explains that chefs are going the postmodern route and pairing things together that don't belong. This loss of control and rampant experimentation, where function (or taste) is not so much a concern, makes food lose its comfort factor. The wild and crazy experiments inherent in postmodern architecture and art do not create very good results in the kitchen.