“I have invited Ferran Adrià because he has managed to create his own language, something that has turned into a very influential issue on the international scene. This is what I am interested in, I don’t care if people consider it as an art or not. It is very important to mention that the artistic intelligence does not depend on the format; we should not relate art only with photography, sculpture, painting…, neither with cooking in its most strict sense. But under certain circumstances, cooking can also be considered as an art.”
- Roger Buergel, Artistic Director, Documenta 12, Kassel, Germany
Ferran Adrià is the influential chef - some say most influential in the world - from El Bulli restaurant in Cala Montjoi, Catalonia. I urge you to look through the general catalogue of dishes the restaurant has prepared from 1983 to 2005. Interestingly, the introduction to the catalogue begins with a classic information architecture dilemma: how do you categorize things? For El Bulli, food falls into "families" - follies, morphs, tapas/dishes - names almost as poetical as when and how they are served.
Visit the catalogue here
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