Our resident food maven (and associate editor), Sara Arnold, directed me to Sean Brock's über-fascinating food blog. Brock is the creative force behind McCrady's and in reading his blog, I realized that the experimentation I love in literature (Joyce, Woolf, Faulkner) is much like Brock's investigations into the essence of food. On Saturday, we'll be hosting a luncheon at McCrady's and touring the kitchen with Chef Brock, some of whose culinary inventions appear below. On his blog, you'll find many more of his futuristic escapades—aerated buttermilk, mastic tears, foie gras poofs, Nabokovian efforts to create "the taste of the color black"—all of which are coupled with a wholesome devotion to fresh, organic, and local ingredients.

Yogurt-beet noodles.

Tuna with grapefruit and soy sauce cotton candy.

Crispy carrots.