Theory of Culinary Evolution, 2013
Edition 1


Print made with archival pigments on fine art rag paper

This work comes with a Certificate of Authenticity signed by the artist.

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    About The Work

    At what point can we say that cooking exists? Perhaps since fire was discovered and harnessed? Or since the time man was capable of combining different flavors? Hypotheses regarding the different phases of human development during the Paleolithic era are, in many cases, always evolving. Even so, paleontologists and archaeologists, in addition to aiding progress at a technological level, contribute to finding and explaining new discoveries. This selection of prints aims to advance a theory of culinary evolution. Symbolically, beginning with the Big Bang, the formation of the solar system and the earth, and the appearance of life, these works sketch a theory of how and what early humans fed themselves: the gathering of vegetal species and the consumption of meat, first from dead animals and then from hunting. This act brought about an increase in cerebral mass and, as a consequence, the evolution of intelligence. After the discovery and control of fire, man took ownership of his surroundings until, by the Neolithic period, he established himself in stable settlements and, with the appearance of agriculture and the husbandry of livestock, “domesticated” nature. The point of departure for cooking as we know it today is the Neolithic period.

    About Ferran Adrià

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