Cognitive Models for Gastronomic Creation and Innovation

• David Casacuberta ^[1]
  1. [1] Universitat Autònoma de Barcelona

     Universitat Autònoma de Barcelona

     Barcelona, España

     
• Localización: Debats: Revista de cultura, poder i societat, ISSN-e 2530-3074, ISSN 0212-0585, Nº Extra 6, 2021, págs. 163-173
• Idioma: inglés
• Enlaces
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• Resumen

  • Based on the reflections of super-chef Ferran Adrià and his team at el Bulli restaurant, this paper explores how certain creative mechanisms, techniques and procedures surrounding avant-garde gastronomy can be analysed from an enactivist model of cognition in order to:

    (1) understand creativity in the kitchen; (2) characterise culinary innovation processes; (3) establish whether some of these processes are general enough to be re-used in other fields and so broaden our theoretical understanding of the processes and mechanisms involved in creation and innovation. We present those features that are specific to gastronomy as a creative process to distinguish them from others that are generic enough to form part of a larger family of creative processes. The paper seeks to present new perspectives on both subject-specific and generic creation processes in haute cuisine.