Chef Ferran Adrià's Bullipedia Has All You Need To Know About Food

Digest

February 23, 2018 | BY AFP

The Spanish chef has released the first of 35 books in his Bullipedia, Adrià's gastronomic equivalent of Wikipedia.

As the visionary behind the fabled El Bulli restaurant in Spain, which shuttered at the peak of its fame after having been crowned the world's best restaurant five times, there is perhaps no more qualified or ambitious food personality to helm such a project. 

Originally set to exist as an online database much like Wikipedia, Adrià's Bullipedia.net has been transmuted into a good old-fashioned encyclopedia set, reports influential food blog Eater.com in a progress report.

(Related: The Last Supper: Why Do Chefs At The Top Of Their Game Close Shop?)

The first volume in the series, Drinks: Definition, history, types and composition is a 564-page tome written in Spanish that starts with the basics: the "definition of drink"; the different ways humans drink; why we drink; its gastronomic value; how our ancestors drank, and even explanations of how straws were used as far back as 5,000 years ago. 

(Related: 5 Minutes With... Ferran Adrià)

So far, a dozen titles are slated for publication in 2018 and 2019, including books on Paleolithic and Neolithic gastronomy; wine in gastronomy; processed and unprocessed foods. Overall, a total of 35 books, each around 500 pages in length, tracing the history and evolution of gastronomy, will be published over the next four years, he tells Eater. The first edition retails for €80 (US $99).

It's not the first time Adrià has published a culinary opus. elBulli 2005-2011 is an encyclopedic set that catalogues every dish served in the restaurant's seven-year history which was published in 2014.

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