Q&a: Chemistry In The Kitchen

摘要

Voted the world's best restaurant, Spain's elBulli near Barcelona offers an unusual culinary experience, from hot velvet-crab aspic with mini-corncob couscous to ice-cold liquorice nitro-dragon dessert. Innovative head chef Ferran Adria explains how science and haute cuisine can work together. It's not just about the food, it's an experience in itself. Cooking is a language. I'm expressing myself and everyone perceives it in a different way, like a piece of theatre. Each person takes away something new. In most human activities it would be normal to find humour, irony and deception. The one place this isn't expected is in the kitchen.