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Ferran Adrià has revolutionized the world of gastronomy. His restaurant elBulli is recognized as the best restaurant in the world, awarded the honor 4 times by The Restaurant Magazine. So original and poetically sensible is his approach to cooking that his food becomes a new and otherworldly experience.

The artist Richard Hamilton, one of pop-art’s legendary fathers, and Vicente Todolí, Director of the Tate Modern London, explore the relationship between the cuisine of elBulli and the world of art, from the starting point of Adria’s role as the first chef ever to participate in documenta 12 and the debates this ignited on gastronomic creativity and artistic creation.

Food for Thought, Thought for Food examines the essence of elBulli’s creativity. The book compiles debates, texts and round tables between artists, chefs, critics, gallerists and curators, representing the most potent personalities of the art and gastronomic worlds including: Adrian Searle, Heston Blumenthal, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Höller, Massimiliano Gioni, Massimo de Carlo, Jerry Saltz, Bill Buford, Davide Paolini and Bice Curiger.

“Professionally, I can die after this book.” Ferran Adria

“Ferran Adrià feels like he has received the ultimate present from the artist Richard Hamilton and Tate Modern Director, Vicente Todolí; two friends and admirers who reflect on the work of the best cook in the world, in a book that is more artistic than gastronomic.” El Pais Weekly

“Todolí explains that the book rationally conveys the sensual experience of a meal at elBulli.” El Pais

“[Food for Thought], published by Actar, aims to decipher the creative codes behind Adrià’s cooking, perceived by many as an artistic discipline.” ABC