“I never copy myself“, Ferran Adria
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
-Association
-Inspiration
-Adaptation
-Deconstruction
-Minimalism
-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.
2 opinions
the sentence: “I never copy myself“, Ferran Adria
made me think about another interesting fact about gastronomy. There is no copyright exactly like the fashion industry, which makes it a very creative environment for these economic areas. Without copyrights, everyone can copy each other, and everyone is entitled to create. They can also just benefit from a good idea of someone else and it’s fine.
Another good example of open creativity is the “Techno Brega”, a kind of music invented in Belém, Brazil, and based on the remix of popular songs of the eighties. I saw an interesting presentation by Marlei Pozzebon who said “Sharing is the nature of creation”.