Anyone who considers t

hemselves knowledgeable about restaurants and food knows about Ferran Adria and elBulli. If you’re a food person and you mention going to Spain, invariably you’ll be asked whether you ate at elBulli. But can Ferran Adria’s cuisine go so far that it is considered art? In 2007, the organizers of Documenta thought so, and included Ferran Adria as one of the exhibitors in the quadrennial art event.

Food For Thought, Thought For Food covers a number of bases in its analysis of the premise that Adria is an artist. It documents Adria’s participation in Documenta 12 by providing a full review of their dining experience, with attendees contributing descriptions of their experiences. Their waitress also provided her notes, having observed and documented the reactions of the Documenta diners.  But it goes beyond that to continue the analysis from two round table discussions, which were held in the summer of 2008 to reflect on creativity, language, and art. They included members of both the art (artists, critics, curators) and culinary (Heston Blumenthal, Bill Buford, Davide Paolini) worlds.

The book cl

oses with an elBulli Intrahistory which includes a map of Ferran Adria’s evolutionary analysis showing how the areas of organization, philosophy, products, technology, preparations, styles and features evolved from 1983 to 2008.

Is Ferran Adria’s cuisine art? The book provides an excellent context for answering the question. But beyond that, it’s book that is beautiful for the food porn included and fascinating for the alternative angles with which it approaches the subject. If you are a bit of a food geek, you won’t be disappointed.

GENERAL INFORMATION

Edited by pop-artist Richard Hamilton and Vicente Todolí, Director of the Tate Modern London

Website:

www.foodforthought.actar.com

PURCHASE:

Purchase from: Amazon

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