Establishing New Codes for Creativity through Haute Cuisine: The Case of Ferran Adrià and elBulli.
- Published in:
- Technology Innovation Management Review, 2015, v. 5, n. 7, p. 25, doi. 10.22215/timreview911
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- Publication type:
- Article
Works matching Ferran Adrià
Results: 19
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Ferran Adrià, a criatividade como discurso (entre gastronomia, arte e design).
- Published in:
- Estúdio (1647-6158), 2016, v. 7, n. 15, p. 50
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- Publication type:
- Article
3
Stovetop Philosophy: An interview with Ferran Adrià.
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- Monist, 2018, v. 101, n. 3, p. 237, doi. 10.1093/monist/ony002
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- Publication type:
- Article
4
EL ARTE DEL COMER: DE LA NATURALEZA MUERTA A FERRAN ADRIA/THE ART OF EATING: FROM "STILL LIFE" TO FERRAN ADRIÀ.
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- 2011
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- Publication type:
- Arts/Entertainment Review
5
Cooking up change in haute cuisine: Ferran Adrià as an institutional entrepreneur.
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- Journal of Organizational Behavior, 2007, v. 28, n. 5, p. 539, doi. 10.1002/job.461
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- Publication type:
- Article
6
Molecular Gastronomy: Overview of a Controversial Food Science Discipline.
- Published in:
- Journal of Agricultural & Food Information, 2007, v. 8, n. 3, p. 77, doi. 10.1300/J108v08n03_07
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- Publication type:
- Article
7
Crystalline Tectonics: An Architect's Guide to 3D-Printing Sugar or Anything Else.
- Published in:
- Architectural Design, 2017, v. 87, n. 6, p. 98, doi. 10.1002/ad.2244
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- Publication type:
- Article
8
Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face.
- Published in:
- Food, Culture & Society, 2017, v. 20, n. 3, p. 525, doi. 10.1080/15528014.2017.1288790
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- Publication type:
- Article
9
Translational Cookery. FERRAN ADRIÀ'S REGIONAL COSMOPOLITANISM.
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- Food, Culture & Society, 2012, v. 15, n. 4, p. 599, doi. 10.2752/175174412X13414122382845
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- Publication type:
- Article
10
Cosmopolitan Taste.
- Published in:
- Food, Culture & Society, 2009, v. 12, n. 4, p. 437, doi. 10.2752/175174409X456737
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- Publication type:
- Article
11
Edible Insect Consumption for Human and Planetary Health: A Systematic Review.
- Published in:
- International Journal of Environmental Research & Public Health, 2022, v. 19, n. 18, p. N.PAG, doi. 10.3390/ijerph191811653
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- Publication type:
- Article
12
The rise of humour in creative cuisines.
- Published in:
- European Journal of Humour Research, 2024, v. 12, n. 4, p. 235, doi. 10.7592/ejhr.2024.12.4.967
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- Publication type:
- Article
13
Mise en Plate : The scenographic imagination and the contemporary restaurant.
- Published in:
- Performance Research, 2013, v. 18, n. 3, p. 7, doi. 10.1080/13528165.2013.816464
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- Publication type:
- Article
14
Q&A: Chemistry in the kitchen.
- Published in:
- 2009
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- Publication type:
- Interview
15
Parasitierende Ordnungen: Zur naheliegenden, schwierigen Beziehung von Essen und darstellender Kunst.
- Published in:
- Paragrana, 2017, v. 26, n. 2, p. 157
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- Publication type:
- Article
16
Liquid nitrogen pistachios: Molecular gastronomy, elBulli and foodies.
- Published in:
- European Journal of Cultural Studies, 2010, v. 13, n. 2, p. 155, doi. 10.1177/1367549409352275
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- Publication type:
- Article
17
The Sensory Archive.
- Published in:
- 2016
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- Publication type:
- Exhibition Review
18
A Time and a Place for a Peach: Taste Trends in Contemporary Cooking.
- Published in:
- Senses & Society, 2012, v. 7, n. 2, p. 135, doi. 10.2752/174589312X13276628771442
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- Publication type:
- Article
19
From a local community to a global influence. How elBulli restaurant created a new epistemic movement in the world of haute cuisine.
- Published in:
- Industry & Innovation, 2018, v. 25, n. 5, p. 526, doi. 10.1080/13662716.2017.1327844
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- Publication type:
- Article