Edible "dirt" has recently appeared on the menus of several of the world's most renowned restaurants (e.g., the top-rated Noma in Copenhagen, Shakuf in Tel Aviv, Gilt in New York City). "People are really wowed to see dirt on their plates," said Gilt's head chef. Actually, the "dirt" only looks and feels like dirt. Each chef creates signature tastes from dried or charred powders with the appearance and consistency of sand, soil or ash " from a base of plants, vegetables or eggs, or even dried beer. Said a reviewer, "These chefs are reminding people where food actually comes from."