FOOD FOR THOUGHT, THOUGHT FOR FOOD

A thought-provoking and visually compelling exploration of artistic expression and gastronomic creativity through the work of the worlds most revolutionary chef, Ferran Adri. A lively dialogue featuring internationally acclaimed artists and critics. Ferran Adri has revolutionized the world of gastronomy. His 3 Michelin star elBulli, is recognized as the world’s best restaurant. So original and poetically sensible is his approach to cooking that he is considered to be the greatest ]artist of the kitchen.] In 2007, he was the first chef to be invited to participate in Documenta (Kassel, Germany), the worlds most important art exhibition. Food for Thought, edited by Vicente Todoli, director of the Tate Modern (London) and by Richard Hamilton, contemporary pop-art legend, explores Adri’s participation in Documenta 12 and the debates this has stimulated between gastronomic creativity and artistic creation. With photos of Adri creations, Food For Thought compiles discussions, texts, and round tables between artists, chefs, critics, gallerists, and curators, representing thevoices of potent personalities of the art and gastronomic worlds.

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