Ferran Adrià

long as the museum stays open. MOCA likes to include collections from more recent years, usually the last 40 or so. Its collections are temporary, only being on display in the museum for a few months before being sent back to where they came from, or sometimes being destroyed. The museum focuses more on just an artist’s painting or sculpture, they want to provide their visitors with background on the artist, the museum put initial sketches, and journals from the artist on display, and they often even include videos on some floors that serve as a sort of documentary on the artist and/or their work. The museum’s decision to feature the work of Ferran Adria and his elBulli restaurant was one that I could not bring myself to fully appreciate. It could possibly be because I am a person who likes to see art in a more traditional way. The food Adria served at elBulli is very different looking than what most of us are used to seeing at restaurants, and in that sense I can see how someone could consider it artistic. I would be fascinated to have visited elBulli while it was still open and be able to experience the creative food for myself, but I just do not see it as something I would pay money to see in a glass case in a museum. Notebook sketches are something else I would not be too interested in coming to see in a museum. Kirk Mangus’ work however I believe belonged in the museum, although I am not too pottery enthused, I do believe that Mangus’ work is considered artistic and it…

Jiro Ono Jiro Ono is a Japanese legend. Regarded by his peers, contemporaries as well as the general public as the greatest of all Sushi Chef in the world. His contribution to the creation of innovative methods for preparing Sushi is unparalleled. He owns the Sukiyabashi Jiro restaurant in Japan, which is a three-Michelin-starred restaurant. 9. Massimo Bottura Massimo Bottura is an Italian chef, who is the head chef of the restaurant Osteria Francescana which he started in the year 1995.…

1990, Kurti and This co-founded the ‘International Molecular and Physical Gastronomy workshop’ held annually in Sicily, Italy, and caught the attention of leading scientists and experimental chefs such as Ferran Adria from Spain and Heston Blumenthal from England.” (Iomaire, 2009, p. 175 – 176) Some of the philosophies behind Molecular Gastronomy was to serve smaller portions and more dishes. The idea of serving smaller portions was to not let the palate tire, and also to be able to taste more…

I find an interesting article on the internet which also talks about the hot debate whether the food should be viewed as art or not. The author Susan Smillie begins her article with a brief introduction of a piece of news which involves a wonder chef, Ferran Adria. The chef was invited to Documenta, the five-yearly German art show by the festivals director Roger Buergel as one of only two Spaniards. Then the debate was raised that whether Ferran Adria should be invited or not and even whether…