When gastronomy finds in art a reference and in design a ally

Abstract

The passage highlights the relationship between the decline of traditional arts in the 19th century and the rise of design and gastronomy as artistic disciplines. It notes that there have been several key moments in this convergence, including the innovative proposals of the Futurists in the 1930s, the explosion of Nouvelle Cuisine in the 1970s, and the Tecnoemotional and Conceptual Cuisines of Ferrán Adrià and Andoni L. Aduriz. Adrià’s. The passage specifically points to Adrià's participation in the Documenta of Kassel in 2007 as a turning point in the elevation of cooking to the category of ephemeral art, which in his case translates into the hiring, in 2001, of Luki Huber as product designer of El Bulli. Its success will be such that the Roca brothers will seek a similar collaboration with another industrial designer (Andreu Carulla) while Aduriz, for his part, will opt to work with different design studios when conceiving his creations. In recent times, the passage notes, a group of experimental designers such as Food designer Martí Guixé and Eating designer Marije Vogelzang have sought to establish a solid relationship between gastronomy, design, and art with different purposes. Overall, the passage highlights the growing convergence of design, gastronomy, and art, and the ways in which this convergence has developed over time.