Edited by pop-artist Richard Hamilton and Vicente Todolí, Director of the Tate Modern London, "Food For Thought, Thought For Food" explores the relationship between the cuisine of Ferran Adrià's elBulli and the world of art, from the starting point of Adrià's participation in documenta 12 and the debates this ignited on gastronomic creativity and artistic creation.

The book examines the essence of elBulli's creativity and 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 Heller, Massimiliano Gioni, Massimo de Carlo, Jerry Saltz, Bill Buford, Davide Paolini and Bice Curiger.

350 pages.

    

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