Cooking and design
Personal Notes and thoughts about cooking and design :
Chef Ferran Adrea
Cooking is a language.
To understand cooking, one must learn the language.
Language is a system. It is made up of alphabet/pictogram and sound associated with it.
To understand a particular language, one must understand the system in which the language is created.
To create is to conceptualise – to create a set of rules, boundaries to play with and to manipulate – Concept
Within the framework of the concept Ideas blossom.
Failures, experimentation, synergy between science and creativity.
Designed artefacts do follow the same logic?
‘This insight — that cuisine can be driven not by ingredients (or “products”, as Adrià calls them), but by chemistry, biology, physics, psychology ‘ - http://www.wired.co.uk/magazine/archive/2012/10/features/staying-creative-ferran-adri%C3%A0
Can be aptly applied to any innovation process.
Organisation and philosophy, products, technology, elaborations, and styles and characteristics – el Bulli’s culinary discoveries
What is good design? Product design is the total configuration of a product: its form, colour, material and construction. The product must serve its intended purpose efficiently. – Dieter Rams