Overview

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.

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Reviews

'So original and poetically sensible is Adria's approach to cooking that he is considered to be the greatest A artist of the kitchenA . Food for Thought explores the essence of elBulli's creativity with hundreds of color photographs of Adria's creations, including, for the first time ever, every single dish ever created by elBulli. Inspired by Adria'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...' Material 'With a cartoon on the cover of Adria by Matt Groening of The Simpsons fame, and heavily sexy photographs of Adria's lollipops and exploding taste bombs, the book is lightly, irrefutably spiced with a pinch of the comic.' Joanna Pitman in The Spectator. A A fascinating combination of food and art, a new volume edited by two prominent 20th century artists looks at artwork culinary and otherwise from one of the world's greatest chefs, Ferran Adria.A Publishers Weekly A A lavish new book... with essays by art experts and critics, as well as some more immediate responses to elBulli food collected directly from art-savvy dinersA Washington Post A Like an art exhibition about Ferran Adria of El Bulli in book form, this is a thick, beautifully produced product...A great gift, not just for a chef or aspiring chef, but anybody who cares about culture and art.A CHOW 'Food for Thought thoughtfully delivers the sensual experience of a meal at elBulli.' El Pais A What is extraordinary about Adria is his poetic sensibility, there is a lyrical quality in what he does.A Richard Hamilton 'Food For Thought is a real 'concept' book- ideal for people a little jaded with the recent raft of somewhat vacuous food- and cook-books. This book's a real stunner.' Foodtripper 'A trip down Sensory Lane. Adria's book itself seems to personify his commitment to exploring the sensory experience. The book includes stunning photographs of every dish served at elBulli.' Peep Insights

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