Physiology of Taste in the 21st Century. Luis & Alexis Racionero

Physiology of Taste by Jean-Anthelme Brillat-Savarin is one of the most iconic works written on the art of eating and drinking, and on gastronomy in general.

This homage project, taking the form of a contemporary replica, is the result of conversations between Ferran Adrià and Luis Racionero.

Following the death of Luis Racionero, the project was concluded by his son, Alexis Racionero. It reflects a historical moment of change within the restaurant business, a space and time between the renowned classical French cuisine and the emergence of the Spanish culinary new wave.


392 pages

125 x 205 mm

Hard cover

ISBN: 978-84-09-27633-2