Fisiología del gusto del siglo XXI. Luis y Alexis Racionero

Name: Fisiología del gusto del siglo XXI. Luis y Alexis Racionero
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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

Fisiología del gusto del siglo XXI. Luis y Alexis Racionero

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.

392 pages

125 x 205 mm

Hard cover

ISBN: 978-84-09-27633-2

About the authors

Luis Racionero

Luis Racionero was a French-speaking gourmet and wine lover. Engineer, town planner and writer. During his life, he wrote more than forty books with a multifaceted spirit related to the Renaissance humanism he loved so much.

He won several awards such as the Prudenci Bertrana Prize, the Anagrama Essay Prize and the Azorín Prize for Best Novel.

During his career, he held important cultural positions, including director of the Collège d’Espagne in Paris and of the National Library in Madrid. This allowed him to develop the good taste and knowledge of French cuisine to which many others did not have access to. He was a perfect cross between bon vivant, free-thinking liberal and multifaceted Renaissance man.

Bacchus and his muses in the art of good living would nod in agreement that his last words serve as a legacy to the great cuisine that gave him so much pleasure.

Alexis Racionero

Alexis Racionero, historian and Doctor in Art History, has taught film studies for more than twenty years at the ESCAC Film School and has written several books on oriental philosophy including El viaje del héroe. Therapist, generative coach, yoga and meditation teacher. He writes for publications such as La Vanguardia and National Geographic. An extensive traveller and documentarist, and a great lover of Asia.

Fortunate to enjoy fine wines and epicurean delicacies because, in the words of his late father, one only learns through the experiences of the palate and through comparison. A firm believer in good taste, art, the necessity to maintain an ability to contemplate and associate, and to open the doors of perception to the imagination.

A posthumous work, a homage and at the same time a contemporary replica of Brillat-Savarin’s Physiology of Taste, conceived and begun by Luís Racionero and then brought to completion by his son Alexis Racionero upon the author’s death.

La Vanguardia

La Vanguardia

A posthumous work by Luis Racionero, finished by his son Alexis. It is a singular creation, so out of its time that it has a captivating quality.

El Periódico

Fisiología del gusto del siglo XXI. Luis y Alexis Racionero

Fisiología del gusto del siglo XXI. Luis y Alexis Racionero

About the authors

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Fisiología del gusto del siglo XXI. Luis y Alexis Racionero

Fisiología del gusto del siglo XXI. Luis y Alexis Racionero

About the authors

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