Gastronomy and creativity

elBulli, the best restaurant in the world for the 5th time consecutive is not so because it does better what others do, but because it does totally new things: it investigates in pure creativity. In that sense we all can profit from the way Ferran Adria and his team work. They have a list of 23 principles in their Synthesis of elBulli Cuisine which could be subscribed by everyone involved in creative tasks. Harvard has seen the technical side of it. Maybe the creative stand, clear when one learns about the whole history of the restaurant and its research, is a much more coherent interest with an activity pleasure oriented as molecular gastronomy. True progress (because it articulates harmoniously contradictory aspects of the human being) has appeared when we all thought it was dead in a new form of art: gastronomy.