Food as Art?
With Chef David Tallent of Restaurant Tallent and
Peter Todd, IU Professor of Cognitive Science, Informatics,
and Psychological and Brain Sciences
Decoding Ferran Adria,
on the rise of molecular gastronomy and food as an art
Tuesday, Nov. 27, 2012, 4:30-6:30 p.m.
Hutton Honors College Great
Room (811 E. Seventh St.)
SIGN-UP REQUIRED: See details below
What is good behavior and bad behavior with respect to
the obviouseating healthy versus unhealthy dietsbut
right or wrong ways to interact with food are made on other grounds,
For instance, is a $500, 37-course meal a good use of our food (or
financial) resources? Is using food as sport in competitive eating just
good fun or is it sending the wrong messages about overeating? To
explore some of these issues, we will bring together students with
expertsand food!to talk about the good, the bad, and the
tasty. A short film will frame each discussion.
As part of the College of Arts and Sciences themester on Good
Behavior, Bad Behavior: Molecules to Morality, the HHC will host two
evenings, each featuring a film and food that illustrates the topic of
On Tuesday, Nov. 27, the film will be Decoding
Ferran Adria, on the rise of
molecular gastronomy and food as an art form. Chef and food author
Anthony Bourdain will take us to the ultra-modern "research lab" at El
Bulli, a restaurant in Spain run by the celebrated and controversial
chef Ferran Adria and voted the "World's Best" by Restaurant
"A culinary superstar," Adria has been called the "father of molecular
gastronomy." A CNN report notes, "He's credited with inventing over
1,800 recipes for his restaurant. . . and elevating cooking to a new
level, fusing gastronomy with art and science."
Chef David Tallent will join IU Professor Peter Todd, who teaches an HHC
course called Food for Thought: Cognitive Science of Eating, to discuss
good vs. bad artistry in developing and presenting food and chef Tallent
will provide samples of artistic creations from the kitchen of his
Bloomington restaurant, Restaurant Tallent. David Tallent and his wife,
Kristen, bring their training at New York's Culinary Institute of
America to Bloomington's local-food scene.
For more information about Adria and molecular gastronomy,
more information about David Tallent, click here.
For more information about Professor Peter Todd, click here.
SIGN-UP INFO: If you are interested in attending this
undergraduate event, please check your schedule to make sure you are
available for the entire event. Then, e-mail Anna Duquaine
(email@example.com), indicating you wish to sign up for the "Adria"
program and include your name, e-mail address, year in school,
field(s) of study. Space is limited so we will let you know by e-mail
if a space was available when you replied.