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Hutton Honors College

 — Indiana University

Food as Art?
Including Film Decoding Ferran Adria

November 27, 2012

The film Decoding Ferran Adria, on the rise of molecular gastronomy and food as an art form, prompted the discussion of good and bad behavior related to food. In the documentary, chef and food author Anthony Bourdain traveled 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 Magazine. "A culinary superstar," Adria has been called the "father of molecular gastronomy." Local chef David Tallent provided relevant cuisine for the event and students debated the Themester questions of what is good and bad behavior related to molecular gastronomy.

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At watched the documentary Decoding Ferran Adria at the beginning of the program after being prompted to think about the question, "how much would you spend on a good meal?"

Food samples from chef David Tallent of Restaurant Tallent in Bloomington.

Students Ryan Myers and Berea Antakli look at what David Tallent referred to as "crack popcorn".

A sample of everything.

Peter Todd, IU Professor of Cognitive Science, Informatics, and Psychological and Brain Sciences, organized the event.

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