Ferran Adria is a creator bout he also manages a creative organization.
He wrote a manifesto about the molecular gastronomy.
He codified all ingredients.
Creative method I
-Traditional and local cuisines
-Influences from other cuisines
-Techniques concept search
-Applied to food
Creative method II
-Changes of the structure
-Search for new ingredients
Creative method III
-The sense as a starting point
-The sixth sense
-Symbiosis of the sweet and savoury world
-Commercial food in high-end cuisine
-New ways to serve food
-Changing the structure of dishes
Bisociation and CK : the spark of creativity at El Bulli.
Ferran Adria uses his knowledge of cuisine and gives new attributes to food in order to create new gastronomy.
Ex: potatoe emulsion (looks like barbe-a-papa)
In Barcelona, we will visit The Alicia Foundation, a centre of research for molecular gastronomy.