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9) A Dish Should Engage Every Sense

Yes, you smell, see, taste, touch, and hear the food, but the food must also provoke what Adrià calls the "sixth sense," or that of reflection. This "chocolate in textures," for instance, begs the question, "How did they make that?"

Read More Molecular GastronomyEl BulliFerran AdriaFood CultureFood NewsFerran Adriá
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