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

Name: Unelaborated products. Their description, classification and categorisation (Volume I)
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Unelaborated products. Their description, classification and categorisation is one of the most ambitious projects undertaken by Bullipedia, directed by Ferran Adrià and the elBullifoundation. Its main objective is to gain an understanding of the many products available for our use, especially those not requiring the application of processing techniques, and discern their characteristics from numerous classification criteria. It presents a detailed analysis based on diverse disciplines that help us to understand and contextualise unelaborated products, and to express them in a simple, understandable and practical way.

520 pages

230 x 330 mm

Hard cover

ISBN: 978-84-09-13711-4

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

520 pages

230 x 330 mm

Hard cover

ISBN: 978-84-09-13711-4

COMPLETE THE UNELABORATED PRODUCTS SERIES...

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

Productos no elaborados. Taxonomía (Volumen II)

Productos no elaborados. Su uso en el restaurante gastronómico (Volumen III)

Total price: EUR 184.00

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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.

In this section is a short summary of each chapter of the book

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INTRODUCTION

WHAT IS SAPIENS AND BULLIPEDIA

In this first part of the book, we set out the fundamental principles of Sapiens, the working methodology we employ to develop this volume and the forthcoming volumes in the series. Next, we present the Bullipedia gastronomic encyclopaedia, together with the various projects and formats that comprise it. Included among these is the object of […]

CHAPTER 1

QUESTIONS CONCERNING THE UNELABORATED PRODUCT

Why exactly do we eat the products that we eat? Human nutrition has been addressed as the subject of study and interest in numerous publications. The variation in the diet of the first hominids and its subsequent evolution – new ways of consuming food emerged following the incorporation of new energy sources – has been […]

CHAPTER 2

UNDERSTANDING PRODUCTS ACCORDING TO THEIR CLASSIFICATION

What is classification? First of all, as a preliminary task, we will carry out an analysis of the meaning of some of the basic terms used repeatedly in the following pages. In order to do so, we provide their definitions within the context of the gastronomic restaurant sector. Results of the classification: classes, categories […]

CHAPTER 3

PRODUCT CLASSIFICATIONS AND CATEGORIES

Once we make conclusions for our research study on product classifications, we propose a set of classifications related to unelaborated products, using various criteria grouped into two categories, one general and one more specific. This information is then subdivided into other groups according to common characteristics, such as biological, chemical, production-related criteria, etc. The purpose […]

CHAPTER 4

APPLYING CLASSIFICATIONS

The heterogeneity of products complicates their classification Some of the classifications proposed in the previous chapter are more relevant given that they allow an understanding of the product and an assessment of its possible culinary applications: some of these fundamental criteria are morphology, state of ripeness, size and variety. The culinary uses that a product […]

The Bullipedia is a titanic project brimming with detail and will be a valuable addition to the most comprehensive libraries. The texts of its books follow a pattern of questioning endeavour accompanied by the consequent exhaustive, meticulous and well-argued reply.

XL Semanal – Gourmet

In this volume of the collection the Sapiens methodology, established by Ferran Adrià, is employed to analyse the unelaborated products used in food preparation from a historical and holistic perspective, studying the whole as something greater than comprised by the sum of its parts. With the help of didactic illustrations, photos and conceptual maps it will surely become the guide of choice for every professional dedicated to the art of gastronomy.

Blog Hedonista

This project is ground-breaking and unique thanks to the pioneering way that knowledge related to food and gastronomy has been collected and classified in such an exhaustive and methodical way, incorporating a totally holistic approach. A gastronomic encyclopaedia specially designed for the sector.

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

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