While most are familiar with the characteristics of traditional cooking methods, molecular gastronomy is still making its way into restaurants and homes across the world. In 2005, Ferran Adrià and his team at El Bulli — the restaurant that spearheaded this movement — compiled 23 points called the Synthesis of El Bulli Cuisine. That synthesis can be seen at the museum exhibit El Bulli: Ferran Adrià and the Art of Food at the London Somerset House until Sept. 29. Without captivating imagery and examples, the commandments can make your head spin; that's why we've paraphrased the commandments for you. Read on to learn more: whether you're intrigued by his movement or know nothing about it, these tenets are shaping the food world as we know it.
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