The know-how and experiments of Ferran Adrià at CosmoCaixa
'Sapiens. Comprendre per crear' can be seen until May 2017.
Taking an apparently simple dish, such as the quintessentially Catalan ‘pa amb tomaquet’ - bread smeared with tomato and oil - one can attempt to reach a global understanding of the whole complex and multifaceted process that lies behind it. That is the idea behind the exhibition Sapiens. Comprendre per crear at CosmoCaixa Barcelona, which is overseen by Ferran Adrià, considered by many to be the greatest chef in the world, and his team at elBulliLab.
The exhibition aims to gain an understanding of the processes that take place in the elaboration of a dish and in the way that the ingredients making up a dish are arranged. Visitors to the exhibition will find answers to questions about what an ingredient really is and the difference between technique and technology. But the organisers of Sapiens claim that they aim to go beyond mere gastronomy to analyse, arrange and obtain an understanding of a creative process that us applicable to any field.
This exhibition is suitable to visitors of all ages and, in fact, Ferran Adrià has said that he hopes it will be seen by everyone from children to business people working in the sector. It is open until 31 May 2017.