Food & Design

The Food Design concept is a word resulting from the changes that gastronomy and its surroundings have undergone in recent years. Of these changes, the most significant has been the one undergone by avant-garde cuisine, which has innovated seeking the maximum creativity and the stimulation of diners. A culinary evolution that has resulted in a new way of understanding cuisine, creative cuisine.
The work system and the creative processes that this new cuisine uses are similar to other disciplines, a fact that blurs the profession of chef.
The work analyses this blurring through historical and journalistic research that seeks to define the perception and reality of this profession, and the disciplines with which it interacts, in order to determine the creative processes that it uses. These interactions are reflected on a comparative map that relates the disciplines studied: design, art, crafts, science and creative cuisine.