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Appetite for innovation : creativity and change at elBulli / M. Pilar Opazo.

By: Material type: TextTextPublisher: New York : Columbia University Press, [2016]Description: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9780231541633
  • 0231541635
Subject(s): Genre/Form: Additional physical formats: Print version:: No titleDDC classification:
  • 647.95068 23
LOC classification:
  • TX945.5.E44 O63 2016eb
Online resources:
Contents:
Table of Contents ; Acknowledgments ; Introduction; 1. Context and Vision; 2. From Chaos to Order: ElBulli's System of Continuous Innovation; 3. Diffusion and Institutionalization of Innovation; 4. The Bittersweet Taste of Relentless Innovation ; 5. Cooking Up a New Organization; Conclusion; Notes; References; Appendix; Index.
Summary: The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to #x93;molecular" or #x93;techno-emotional" cooking and made fantastic creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into a sensational reality. People traveled from all over the world#x97;if they could secure a coveted reservation during its six months of operation#x97;to experience the wonder that chef Ferran Adri�a and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's busin.
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Print version record.

Includes bibliographical references and index.

Table of Contents ; Acknowledgments ; Introduction; 1. Context and Vision; 2. From Chaos to Order: ElBulli's System of Continuous Innovation; 3. Diffusion and Institutionalization of Innovation; 4. The Bittersweet Taste of Relentless Innovation ; 5. Cooking Up a New Organization; Conclusion; Notes; References; Appendix; Index.

The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to #x93;molecular" or #x93;techno-emotional" cooking and made fantastic creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into a sensational reality. People traveled from all over the world#x97;if they could secure a coveted reservation during its six months of operation#x97;to experience the wonder that chef Ferran Adri�a and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's busin.

In English.

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