Vicente Todolí

Entre el arte y la tierra, la memoria creativa de uno de los personajes de nuestro país más reconocidos a nivel internacional en el mundo del arte. Vicente Todolí es todo un referente del arte contemporaneo, un curator de prestigio que ha pasado de la direccion artistica de algunos de los mas grandes museos del mundo, como la Tate Modern Gallery, a cultivar mas de 500 variedades de citricos en Palmera, su pueblo natal. Un ?hombre de espiritu renacentista?, curioso vocacional, que investiga y se documenta sobre todo aquello que le provoca emociones, ya sea el arte o la tierra. Quisiera crear un jardin (y verlo crecer) es una reflexion muy personal sobre las circunstancias y asuntos que acaparan su atencion y dibujan tanto su trayectoria vital como profesional: de Valencia a Nueva York, Oporto, Londres o Milan, descubriendo artistas y organizando exposiciones, para volver a los campos junto al Mediterraneo y recuperar sus raices, literalmente, al descubrir el ?arte? de cultivar olivos y citricos.

La memoria creativa de uno de los personajes de nuestro país más reconocidos a nivel internacional en el mundo del arte. Vicente Todolí es todo un referente del arte contemporáneo , un curator de prestigio que ha pasado de la direccion artistica de algunos de los mas grandes museos del mundo, como la Tate Modern Gallery , a cultivar mas de 500 variedades de citricos en Palmera, su pueblo natal. Un "hombre de espiritu renacentista", curioso vocacional, que investiga y se documenta sobre todo aquello que le provoca emociones, ya sea el arte o la tierra. Quisiera crear un jardin (y verlo crecer) es una reflexion muy personal sobre las circunstancias y asuntos que acaparan su atencion y dibujan tanto su trayectoria vital como profesional: de Valencia a Nueva York, Oporto, Londres o Milan , descubriendo artistas y organizando exposiciones, para volver a los campos junto al Mediterraneo y recuperar sus raices, literalmente, al descubrir el "arte" de cultivar olivos y citricos .

"Food for Thought", edited by Vicente Todoli, director of the Tate Modern (London) and by Richard Hamilton, American contemporary pop-art legend, explores Adria's participation in Documenta 12 and the debates this has stimulated between the worlds of gastronomy and art. "Food For Thought" compiles the discussions of the artists, chefs, critics, gallerists, and curators who took part in two round tables at elBulli, presenting the voices of 12 potent personalities of the art and gastronomic worlds, opening the boundaries between kitchen and art. This work offers a fascinating look at artistic expression and gastronomic creativity, featuring breath-taking photos of Adria's creations with texts and discussions by internationally acclaimed creators and critics. Ferran Adria has revolutionized the world of gastronomy over the last 20 years. Adria has appeared on the cover of "The New York Times Magazine" as the leader of A New Nouvelle Cuisine. A Le Monde named him as the best chef in the world and "Time" magazine included him in the 100 most influential personalities on the planet. Adria's restaurant, elBulli, was awarded 3 Michelin stars and recognized 4 times as the world's best restaurant by "The Restaurant Magazine". So original and poetically sensible is his approach to cooking that he is considered to be the greatest 'artist of the kitchen' of his generation. In 2007, Adria was the first chef ever to be invited to participate in Documenta (Kassel, Germany), considered to be the most important international art exhibition.

Vicent Todoli Ferran Adria has revolutionized the world of gastronomy over the last 20 years. So original and poetically sensible is Adria's approach to cooking that he is considered to be the greatest "artist of the kitchen" today. He has appeared on the cover of The New York Times Magazine as the leader of A New Nouvelle Cuisine and Time magazine included him in the 100 most influential personalities on the planet. Adria's restaurant, elBulli, was awarded 3 Michelin stars and recognized 4 times as the world's best restaurant by "The Restaurant Magazine". Food for Thought explores the essence of elBulli's creativity with hundreds of color photographs of Adria's creations, including, for the first time ever, every single dish ever created by elBulli. Inspired by Adria's controversial participation in Documenta 12, this seductive volume features lively dialogue between the most potent critics and creators of the art and gastronomic worlds, including Heston Blumenthal, Bill Burford, Jerry Saltz, Massmiliano Gioni, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice Curiger, Adrian Searle, Davide Paolini.