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Bibframe Work

Title
Ferran Adrià and elBulli
Type
Text
Monograph
Contribution
Jouary, Jean-Paul (Author)
Adrià, Ferran (Author)
Guillamet, Francesc, 1956- (Contributor)
Subject
Adrià, Ferran
elBulli (Restaurant)
Cooking--Philosophy (LCSH)
Gastronomy (LCSH)
Restaurants--Spain--Rosas (LCSH)
Cooking, Spanish (LCSH)
Language
English
Illustrative Content
Illustrations
Geographic Coverage
Spain
Classification
LCC: TX910.5.A25 J67 2014
DDC: 641.5092 full
DDC: 641.5946 full
Could not render: bf:status
Content
text
Summary
Combining the worlds of gastronomy, food science, philosophy, and fine art, a French philosopher and professor discusses whether or not cooking has become a high art, particularly based on the career of chef Ferran Adrià-- Source other than Library of Congress.
Table Of Contents
An artist in the kitchen?
Dinner at elBulli
A great history & small stories
From sustenance to pleasure
A culture of innovation
A critique on the faculty of tasting
One of the fine arts?
Order & disorder
Deconstruction to the very end
From commission to Creation.
Authorized Access Point
Jouary, Jean-Paul Ferran Adrià and elBulli
Admin Metadata
Generation Process: DLC marc2bibframe2 v2.5.0
Status: changed
Encoding Level: minimal
Identified By: bf:Local, 19420594
Change Date: 2017-01-26T13:03:15
Creation Date: 2016-12-28
Description Language: English
Description Modifier: United States, Library of Congress
Description Authentication:
Non-rendered Predicates: bf:assigner