ABSTRACT
According to the wine and food magazine Wine Spectator, the Catalan chef Ferran Adria 'is changing the way the world thinks about d in ing '.1 Quite a claim! 'His exquisite and provocative dishes are technical marvels, visual works of art, as rich w ith hum our and cultural references as they are w ith exotic ingredients and shocking flavours. Adria invented ethereal foams and other "states of m atter" flavoured w ith fruits, vegetables, wood smoke. Liquids are hot on top, cold on the bottom. A cold powder dissolves in chicken broth and adds the earthy flavour of foie gras/ In his workshop El Taller ('not a restaurant, neither just a laboratory') Adria asserts: 'We take advantage of technology, but the most im portant tools are our imaginations and our palates/ This is not that far from health policy making . . .
