Food For Thought
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",Food for Thought",, edited by Vicente Todoli, director of the
Tate Modern (London) and by Richard Hamilton, American contemporary
pop-art legend, explores Adria's participation in Documenta 12 and
the debates this has stimulated between the worlds of gastronomy
and art. ",Food For Thought", compiles the discussions of the
artists, chefs, critics, gallerists, and curators who took part in
two round tables at elBulli, presenting the voices of 12 potent
personalities of the art and gastronomic worlds, opening the
boundaries between kitchen and art. This work offers a fascinating
look at artistic expression and gastronomic creativity, featuring
breath-taking photos of Adria's creations with texts and
discussions by internationally acclaimed creators and critics.
Ferran Adria has revolutionized the world of gastronomy over the
last 20 years. Adria has appeared on the cover of ",The New York
Times Magazine", as the leader of A New Nouvelle Cuisine. A Le
Monde named him as the best chef in the world and ",Time", magazine
included him in the 100 most influential personalities on the
planet. Adria's restaurant, elBulli, was awarded 3 Michelin stars
and recognized 4 times as the world's best restaurant by ",The
Restaurant Magazine",. So original and poetically sensible is his
approach to cooking that he is considered to be the greatest
'artist of the kitchen' of his generation. In 2007, Adria was the
first chef ever to be invited to participate in Documenta (Kassel,
Germany), considered to be the most important international art
exhibition. Adria himself said during the presentation of the
Spanish version of the book in his ironic and witty way that,
'after the publication of this book /he/ could rest in peace, as
far as /his/ professional life is concerned'.
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