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Bullipedia
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Bullipedia is one of elBullifoundation’s main projects. Its aim is to compile, create, arrange and connect all possible knowledge to create an encyclopedia for the fine-dining sector.
To do this, the Sapiens methodology has been applied, and essential knowledge has been selected and linked in order to understand and obtain more effective and efficient results.
This is because connecting knowledge leads to better understanding, and understanding is essential if we are to innovate or evolve.
The first step involves questioning the status quo, guided by the search for nuances of meaning, for any ‘grey areas’ that may be detectable between the black and white of absolute concepts. This is possible by using a multidisciplinary approach that creates synergies and offers a holistic vision of the fine-dining sector. Consequently, the subject is examined both as a whole and broken down into parts, the consideration of which will provide a better understanding of the whole. For this purpose, the research we conduct uses scientific precision and fundamentals, and avoids dogmatic discourse.
Since unrealistically vast resources and time would be needed to analyse gastronomy in its entirety, we have limited our subject of study to the fine-dining sector in Western society.
The primary goal of the project is to offer cross-disciplinary and practical knowledge to all professionals in the fine-dining sector, including front-of-house staff, kitchen staff and management and administrative staff, and also to food enthusiasts, historians and lovers of art and design.
Bullipedia also runs specialist projects in specific fields aimed at professionals (creatives, managers, sommeliers and bartenders) who require more technical information and for whom specific subjects has been created.
The collection aims to play an important role in the academic field and to consolidate the position of gastronomy as an academic discipline.
Comprising more than 30 volumes with 500 pages each, this is the world’s first encyclopedia on gastronomy, creativity and innovation.
To do this, the Sapiens methodology has been applied, and essential knowledge has been selected and linked in order to understand and obtain more effective and efficient results.
This is because connecting knowledge leads to better understanding, and understanding is essential if we are to innovate or evolve.
The first step involves questioning the status quo, guided by the search for nuances of meaning, for any ‘grey areas’ that may be detectable between the black and white of absolute concepts. This is possible by using a multidisciplinary approach that creates synergies and offers a holistic vision of the fine-dining sector. Consequently, the subject is examined both as a whole and broken down into parts, the consideration of which will provide a better understanding of the whole. For this purpose, the research we conduct uses scientific precision and fundamentals, and avoids dogmatic discourse.
Since unrealistically vast resources and time would be needed to analyse gastronomy in its entirety, we have limited our subject of study to the fine-dining sector in Western society.
The primary goal of the project is to offer cross-disciplinary and practical knowledge to all professionals in the fine-dining sector, including front-of-house staff, kitchen staff and management and administrative staff, and also to food enthusiasts, historians and lovers of art and design.
Bullipedia also runs specialist projects in specific fields aimed at professionals (creatives, managers, sommeliers and bartenders) who require more technical information and for whom specific subjects has been created.
The collection aims to play an important role in the academic field and to consolidate the position of gastronomy as an academic discipline.
Comprising more than 30 volumes with 500 pages each, this is the world’s first encyclopedia on gastronomy, creativity and innovation.
BULLIPEDIA FORMATS
Although the initial intention is to publish on paper, Bullipedia aspires to make its contents available via a multiformat platform.
BOOKS
Condensing the essential
The standard Bullipedia format is the book because it allows dissemination of knowledge. But it presents a great challenge in terms of condensing, compiling and validating content as well as in the conceptualisation effort required to create a work that encompasses the essential information for each discipline.
Each book forms part of a larger mosaic, each one of which provides an understanding of a part of the fine-dining sector. The printed format allows the content to be presented in a practical way, offering accessible discourse and presenting it with an artistic aesthetic.
The Bullipedia library comprises some standalone volumes with specific, specialist content, and others that make up a cross-disciplinary collection to provide a holistic understanding of the various subject areas.
The standard Bullipedia format is the book because it allows dissemination of knowledge. But it presents a great challenge in terms of condensing, compiling and validating content as well as in the conceptualisation effort required to create a work that encompasses the essential information for each discipline.
Each book forms part of a larger mosaic, each one of which provides an understanding of a part of the fine-dining sector. The printed format allows the content to be presented in a practical way, offering accessible discourse and presenting it with an artistic aesthetic.
The Bullipedia library comprises some standalone volumes with specific, specialist content, and others that make up a cross-disciplinary collection to provide a holistic understanding of the various subject areas.
MASTERS/MOOCs
Sharing through education
Bullipedia aspires to play an important role in the academic field and to consolidate the position of gastronomy as a discipline and a subject open to research.
It intends the knowledge it generates to be used in undergraduate courses and master’s and PhD programmes.
It also offers content as a source of knowledge and study for any university or school that aims to professionalise the discipline of gastronomy.
We are also developing specific Massive Open Online Courses (MOOCs), given their increasing relevance in the academic context.
Bullipedia aspires to play an important role in the academic field and to consolidate the position of gastronomy as a discipline and a subject open to research.
It intends the knowledge it generates to be used in undergraduate courses and master’s and PhD programmes.
It also offers content as a source of knowledge and study for any university or school that aims to professionalise the discipline of gastronomy.
We are also developing specific Massive Open Online Courses (MOOCs), given their increasing relevance in the academic context.
EXHIBITIONS
A different dimension
One of the Bullipedia formats with the most appeal is the exhibition. It allows visitors to engage and interact with the content at length, which facilitates understanding and stimulates dialogue and learning.
Exhibitions are also work tools that allow us to visualise the progress and content of any project in order to monitor and review it.
One of the Bullipedia formats with the most appeal is the exhibition. It allows visitors to engage and interact with the content at length, which facilitates understanding and stimulates dialogue and learning.
Exhibitions are also work tools that allow us to visualise the progress and content of any project in order to monitor and review it.
APPS
Specialisation
The digital format allows the dissemination and connection (via links) of a volume of information that it would be physically impossible to compile into a book.
New technology enables us to plan a whole series of applications to connect with the Bullipedia content.
These apps are being developed for multiple supports – for mobile devices such as smartphones and tablets and for computers – to offer easy access to Bullipedia information. They also offer different features that promote understanding of the field of study.
Often, Bullipedia generates content which, due to it characteristics, volume and conceptualisation, can be consulted only via the digital platform.
The digital format allows the dissemination and connection (via links) of a volume of information that it would be physically impossible to compile into a book.
New technology enables us to plan a whole series of applications to connect with the Bullipedia content.
These apps are being developed for multiple supports – for mobile devices such as smartphones and tablets and for computers – to offer easy access to Bullipedia information. They also offer different features that promote understanding of the field of study.
Often, Bullipedia generates content which, due to it characteristics, volume and conceptualisation, can be consulted only via the digital platform.
WEB
elBullistore
www.elbullistore.com
