Unelaborated products. Their description, classification and categorisation (Volume I)

This is the first volume of an ambitious Bullipedia project focusing on unelaborated products, and which aims to push the boundaries of understanding in gastronomy and in the products utilised in its practice. To help contextualise and develop this work we have been guided by the Sapiens methodology, created by Ferran Adrià and the elBullifoundation team, and implemented in the work undertaken by Bullipedia.

This volume, which is based on lexical-conceptual, comparative and classificatory perspectives, does not intend to present all knowledge about products, given that the breadth of information would be too great; its purpose is to synthesise the key concepts in order to provide essential knowledge about products and transmit this in an understandable, orderly and engaging way.

What is a product? What is an unelaborated product? What are the differences between different types of products? How can they be classified? These are just some of the many questions posed by this work. And, although at first sight it may seem obvious, the perspectives they offer on the differing types of products, their characteristics and their categorisation are both challenging and surprising.

Typically, as a way to understand a topic, Sapiens uses the establishment of a previous order. Viewed from that perspective, the work develops more than ninety classification criteria for unelaborated products, following different approaches and perspectives within a gastronomic context. These classifications are helpful for professionals in the fine dining restaurant sector, as well as for anyone wanting to improve their skill set. They are valuable not only when purchasing products, but also during preparation and consumption, fostering the development of culinary creativity and innovation.

This is a thought provoking work and, as stated previously, only the first volume in this series. Three further volumes are on the way, through which we can explore new concepts and ways of interpreting and conceiving gastronomy.