A thought-provoking, inspiring look at artistic and gastronomiccreativity through the world's most revolutionary chef, Ferran Adrià (elBulli). Edited by legendary pop-artist Richard Hamilton and Tate Modern Director, Vicente Todoli.
Ferran Adrià has revolutionized the world of gastronomy and elBulli
is recognized as the world's best restaurant. So original and
poetically sensible is Adrià's approach to cooking that he is
considered to be the greatest ¨artist of the kitchen¨. Food for
Thought explores the essence of elBulli's creativity with hundreds
of color photographs of Adrià's creations, including, for the first
time ever, every single dish ever created by elBulli. Inspired by
Adrià's controversial participation in Documenta 12, this seductive
volume features lively dialogue between the most potent critics and
creators of the art and gastronomic worlds, including Heston
Blumenthal, Bill Buford, Jerry Saltz, Massmiliano Gioni, Anya
Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice
Curiger, Adrian Searle, Davide Paolini, Massimo de Carlo.
Visit: http://foodforthought.actar.com
is recognized as the world's best restaurant. So original and
poetically sensible is Adrià's approach to cooking that he is
considered to be the greatest ¨artist of the kitchen¨. Food for
Thought explores the essence of elBulli's creativity with hundreds
of color photographs of Adrià's creations, including, for the first
time ever, every single dish ever created by elBulli. Inspired by
Adrià's controversial participation in Documenta 12, this seductive
volume features lively dialogue between the most potent critics and
creators of the art and gastronomic worlds, including Heston
Blumenthal, Bill Buford, Jerry Saltz, Massmiliano Gioni, Anya
Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice
Curiger, Adrian Searle, Davide Paolini, Massimo de Carlo.
Visit: http://foodforthought.actar.com
great book!
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