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Food, Dali, Ferran
and the traditions of Spanish art
1929
Still Lifesand Bodegones
The mineral and the organic –
“a strange and prodigious dialectic between the living and
the dead.”
Now, please consider Ferran’s production in the
light of this tradition. Look for the crystalline and the organic, the timeless and
the temporal.
September 25, 2016 – November 27, 2016
Exhibition showcases Adria’s culinary work
with breathtaking images of his creations
paired with their inspirations from the
natural world, creative notebooks elaborating
his innovative thinking, and tableware and
serve-ware he designed. Dali’s food-inspired
paintings and flatware he designed will also be
presented.
FERRAN ADRIA
Born May 14, 1962 in Barcelona, Spain
Head chef at elBulli in Roses on the Costa
BravaConsidered one of the
best chefs in the world
elBulli• A Michelin 3 star restaurant near the
town of Roses in Catalonia, Spain
• “The most imaginative generator of haute
cuisine on the planet.”• Number One
Restaurant in Restaurant Magazine’s
Top 50 – 2002, 2006, 2007, 2008, & 2009.
Richard Hamilton, Early Footage, Thawing
NATURA
NATURE’S VESSELS
Ferran Adria and Dali
Dali and elBulli Dali
Tableware made by Dali
Tableware by Ferran Adria
Projection of elBulli meal on tabletop
IN THE KITCHEN
Ferran Adria kept binders and
notebooks of catalogued
recipes organized chronologically by
date. Most of these recipes are
written by hand in the moments of
creation.
Complex recipes are written by
hand and documented by
photo and sketch.
In 2008, elBulli
employed 42 chefs.
elBulli completed its journey as a restaurant in July 2011 with plans
to reopen as a creativity center
focusing on gastronomy and creative cuisine.
Ferran Adria created many works
documenting his culinary experiences at
elBulli, including chronological detailed
catalogues of meticulous recipes and fine photography of the sculptural and beautiful
food that he created.