Cognitive Models for Gastronomic Creation and Innovation




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.


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Biografia de l'autor/a

David Casacuberta, Universitat Autònoma de Barcelona

He was awarded a PhD by the Autonomous University of Barcelona (UAB). He is currently a Lecturer at the same university. His research lines cover the social and cognitive impacts of digital technologies, especially in relation to ethical and epistemological issues that arise from the application of said technologies in the Biomedical Sciences.


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Com citar

Casacuberta, D. (2021) “Cognitive Models for Gastronomic Creation and Innovation”, Debats. Revista de cultura, poder i societat, pp. 163–173. doi: 10.28939/iam.debats-en.2021-11.