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The bull is not dead
Although the elBulli restaurant has closed, Ferran Adrià is only just getting started. He talks to us about the future, broadening his audience and creativity.
Tradition, culture, cooking and gastronomy aside, Martí Guixé works with food simply as an object of mass production.
Blog: Day 2 of AGI Open Barcelona
Questions, answers and happiness were considered on the final day of the AGI Open in Barcelona. There was even a song and dance to end it off.
Blog: Day 1 of AGI Open Barcelona
Maps, books, processes and asking “how, what, why?” were some of the themes to emerge on day one of the AGI Open in Barcelona.
Since Javier Mariscal took up a pencil in the 1970s to earn his living, his life and career have been characterised by his creative incontinence.
Ferran Adrià is the famed head chef of elBulli in Spain, the 3-Michelin-star restaurant that was ranked the best in the world from 2006 to 2009.
Javier Mariscal has been dubbed the Peter Pan of Spanish design, but his work is often full of social commentary.
Javier Mariscal has come a long way since the days of General Franco's fascist regime in Spain, writes Lynda Relph-Knight.
Thought for food
Nicky Apostolis interviewed Marti Guixé after his lecture at Design Indaba. But after one question, they drew pictures instead.
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