What is Bullipedia?

What is Bullipedia?

Bul­li­pedia is a pro­fes­sional tool based on the cod­i­fi­ca­tion of a cre­ative discipline.

What are the goals of Bullipedia?

  1. To orga­nize in a clear, ordered and pre­cise way all culi­nary knowledge
  2. To cre­ate an Inter­net tool that could allow peo­ple to access, orga­nize, use and inter­change all this knowl­edge. This aim born from a reflec­tion on search engines such as Google and Yahoo and also on the ency­clo­pe­dias avail­able on the inter­net (with the clear­est exam­ple being Wikipedia).
  3. To put forth a model that could be extended to other disciplines.

What will be Bul­li­pedia use­ful for?

  • To be informed in a ordered, fast and depend­able way.
  • To accu­mu­late knowl­edge as one navigates.
  • To help cre­ation. Users will set for them­selves the level where they want to be.
  • To con­tribute to explain knowl­edge in edu­ca­tion. Bul­li­pedia may become a model of how to orga­nize knowl­edge and teach it in the edu­ca­tion world. Bul­li­pedia is intended to be a reflec­tion tool in areas such as MOOC courses.
  • To audit cre­ativ­ity, given that Bul­li­pedia is a cre­ative archive.
  • To keep a record of the evo­lu­tion of work and of what is being created.
  • To share knowl­edge and information.
  • To under­stand what is and what does cook­ing mean. Also to ana­lyze the culi­nary process by clas­si­fy­ing the dif­fer­ent ele­ments that made part of it: prod­ucts, tech­nolo­gies, tech­niques, etc.

Why did Bul­li­pedia come into being?

The ini­tial idea of Bul­li­pedia was to cre­ate a the­matic ency­clo­pe­dia from elBulli by using all the infor­ma­tion that we had in our Gen­eral Cat­a­logue. In fact, in a press release in Jan­u­ary 2010 where we announced the trans­for­ma­tion of elBulli, we already talked about cre­at­ing an ency­clo­pe­dia of tech­noe­mo­tional cuisine.

In order to turn this project into a real­ity we started doing the­matic works for the dif­fer­ent fam­i­lies of the evo­lu­tion­ary analy­sis. How­ever, already in Feb­ru­ary 2012, we real­ized that in order to do a cor­rect evo­lu­tion­ary analy­sis, we needed infor­ma­tion ear­lier than elBulli itself. At that moment we decided that Bul­li­pedia was not going to be just about elBulli. In fact we decided to extend the project to include all the west­ern culi­nary art.

Chronol­ogy of the Bul­li­pedia cre­ation process

Octo­ber 2011: We have the strong belief that every­thing cre­ated in elBul­li­foun­da­tion had to be dis­sem­i­nated through the inter­net. The first project is called “Cre­ativ­ity today”.

November/​December 2011: We start to work on the the­matic areas of the evo­lu­tion­ary analy­sis fam­i­lies of elBulli. The idea was to help make ref­er­ence to the evo­lu­tion­ary analy­sis of the 20052011 Gen­eral Cat­a­logue. In the press release of the, in which we announced the cre­ation of the Foun­da­tion, a clear men­tion was made of the cre­ation of a tech­noe­mo­tional cui­sine encyclopedia.

Jan­u­ary, 31st 2012: We have a first meet­ing at elBul­li­car­men and we decide to orga­nize all the culi­nary infor­ma­tion gen­er­ated at elBulli. We call the project (in a casual way) “Bul­li­pedia”.

From Feb­ru­ary 1st to Febu­rary 15th 2012: We make a joint reflec­tion on the clas­si­fi­ca­tion of the culi­nary projects and new prod­ucts fam­i­lies of the 20052011 book. Even­tu­ally, we decide that the rel­e­vant ques­tions are ‘what is cook­ing?’ and ‘why peo­ple cook?’.

A first pro­posal for a prod­uct sheet is made.

Feb­ru­ary 17th, 2012: David López and Fer­ran Adrià start to search for pro­fes­sional “wikis” online. We start to use con­sciously the term Bul­li­pedia.

Feb­ru­ary 2012: We real­ize that we need infor­ma­tion ear­lier than the cre­ation of elBulli, in order to per­form a cor­rect evo­lu­tion­ary analy­sis. We decide that Bul­li­pedia is not going to be just about elBulli, but about all the west­ern haute cuisine.

From Feb­ru­ary 20th to March 15th 2012: We cre­ate the white aspara­gus sheet and, from there, we cre­ate 10 more prod­uct sheets dur­ing the month of March.

We real­ize that nowa­days, in a sin­gle year, more dishes are pre­pared than in sev­eral cen­turies of cooking.

♦ First exam­ples with Power Point “clicks” to sim­u­late the nav­i­ga­tion of Bul­li­pedia and of its pos­si­ble struc­ture. Our main con­cern is that it should be easy to use.

March 2012: We are invited by Wired to present Bul­li­pedia. This invi­ta­tion moti­vates us to focus even more on the project and to fully involve Tele­fónica in it.

From 14th to 30th March 2012: We cre­ate an index of elab­o­ra­tions. We start won­der­ing whether the clas­si­fi­ca­tion that we had been using up to that moment at elBulli was cor­rectly devised.

From April 1st to April 15th 2012: Devel­op­ment of all the fam­ily indexes that we think Bul­li­pedia must con­tain. We fol­low the assump­tions of the evo­lu­tion­ary analy­sis fam­i­lies of elBulli.

First clas­si­fi­ca­tion of tech­nolo­gies by devices and utensils.

From April 16th to 18th 2012: Gen­eral meet­ing at elBulli, in Cala Mon­tjoi. We hang on sty­ro­foam boards all the infor­ma­tion we have cre­ated so far. We make a copy to be able to hang it at elTaller and work in parallel.

From April 19th to April 30th: We elab­o­rate the indexes of styles and fea­tures accord­ing to the cri­te­ria of the elBulli Gen­eral Catalogue.

May 2012: We start to talk with experts in order to get feed­back about the project: Car­los Domingo, Dídac Ramirez, Isarel Ruiz, Toni Segarra, Risto Mejide, Bonaven­tura Clotet, Jorge Wagens­berg, Pau Gar­cía Milà, Dídac Lee…

Tele­fónica I+D Barcelona is inter­ested in cre­at­ing the project. We start joint conversations.

June 2012: We define in coop­er­a­tion with Tele­fónica I+D a Bul­li­pedia pro­to­type and we start devel­op­ing it.

Tele­fónica I+D Barcelona hires AER­Stu­dio for the con­cep­tu­al­iza­tion of the design.

At elBul­li­Taller, we cre­ate con­cep­tual maps about inno­va­tion, cre­ativ­ity, his­tory of cui­sine, what is cook­ing… These maps help us to get a global view.

We reflect on the indexes of the haute cui­sine books ‚in order to have a ref­er­ence at the moment of cre­at­ing the Bul­li­pedia map.

From 9th to 11th July 2012: We col­lect the restaurant’s work­ing sheets. We think that they can be a very use­ful tool if any pro­fes­sional wants to open a restaurant.

20th July 2012: We make the indexes of cre­ativ­ity in orga­ni­za­tion and phi­los­o­phy, in order to see in which fam­i­lies they will be divided into.

July 2012: As a result of the joint work with Tele­fónica I+D Barcelona, a first sketch of the Bul­li­pedia design is com­pleted. It will be used in the pre­sen­ta­tion at Wired, London.

August 2012: We start the pro­duc­tion of a video for the Lon­don presentation.

We start to think about the Bul­li­pedia busi­ness model.

August 28th 2012: We col­lect all the the­matic indexes that are available.

From August 27th to Sep­tem­ber 30th 2012: We recon­sider all the fam­i­lies of elab­o­ra­tions and we develop them with exam­ples of how the nav­i­ga­tion on the web would be like.

Sep­tem­ber 2012: The fam­ily of the ele­ments in which the dishes are served comes into being. In it, we include table­ware, glass­ware and the cut­lery. We ini­tially had put them under Tech­nol­ogy, but it did not make sense to us.

Octo­ber 1st 2012: Wired mag­a­zine devotes the cover of this month’s issue to Fer­ran Adrià and Bul­li­pedia.

Octo­ber 2012: We under­stand that elab­o­ra­tions are the result of cook­ing tech­niques. It is the first step for a new map.

We decide that preser­va­tion is an inten­tion and not a culi­nary process. For this rea­son it must have a sep­a­rate place in Bul­li­pedia. We think that in order to pre­pare a pre­serve one needs tech­niques of the culi­nary process, but they are used with another will.

The term “Alab­o­ra­tion” (“Alab­o­ración”) appears. We are ‘stuck’ with the con­cept of elaborations.

Dif­fer­ent sub­fam­i­lies of culi­nary tech­niques (until this moment there were 4) are cre­ated and its con­tent is developed.

Octo­ber 10th 2012: We start to work on a gen­eral time­line of the Cui­sine History.

Octo­ber 15th, 2012: We start to cre­ate the vocab­u­lary of Bul­li­pedia, with definitions.

The Bul­li­pedia map under­goes impor­tant mod­i­fi­ca­tions. We real­ize that sauces and drinks do not fit. We also decide to sep­a­rate the manip­u­la­tion tech­niques cor­re­spond­ing to the “mise au point” of the prod­uct with respect to the other manip­u­la­tion techniques.

Octo­ber, 22nd 2012: We search the indexes of the 50 most impor­tant books in the his­tory of cui­sine and we start to print.

We cre­ate an index of the Bul­li­pedia clas­si­fi­ca­tions up to this date.

We write a gen­eral list­ing of “Alaborations”.

Octo­ber, 25th, 2012: Pre­sen­ta­tion of Bul­li­pedia at the Wired Con­fer­ence, Lon­don. Fer­ran Adrià explains “Cre­ativ­ity Today” and “Cre­ative Archive”.

From Octo­ber 25th to 28th 2012: Escoffier’s recipes are bro­ken down in order to see how they are com­posed and how they were struc­tured in Le guide culi­naire.

Octo­ber 30th to 31st 2012: We cre­ate the first index of the dish clas­si­fi­ca­tion, that is, of the final result of the culi­nary process. We real­ize that there are things that are not dishes: for exam­ple, when you serve tea as a side to a dessert.

Novem­ber 2nd, 2012: We ver­ify that the tech­niques applied to elab­o­ra­tions actu­ally fit with the tech­niques applied to prod­ucts. We real­ize that the manip­u­la­tion tech­niques applied to elab­o­ra­tions should vary with respect to the ones applied to products.

Novem­ber 1st to Novem­ber 5th, 2012: We per­form a sim­u­la­tion of the Bul­li­pedia for tra­di­tional Span­ish cuisines in order to see whether or not the map serves us for regional cuisines. We real­ize that, in effect, it does.

Novem­ber 7th, 2012: Col­lab­o­ra­tion between elBul­li­foun­da­tion and UB (Uni­ver­sity of Barcelona). Pere Castells will be the coor­di­na­tor. The UB-​Bullipedia Unit is created.

From Novem­ber 6th fo Novem­ber 8th 2012: A three-​day meet­ing at elBul­li­taller. We dis­cuss the clas­si­fi­ca­tion of elab­o­ra­tions and sig­nif­i­cant changes are intro­duced with the goal that the clas­si­fi­ca­tion should fol­low a com­mon standard.

The col­lab­o­ra­tion with CETT starts.

Cook­ing tech­niques: we rethink if there is cook­ing with­out heat and we mod­ify the exist­ing clas­si­fi­ca­tion of cook­ing techniques.

Novem­ber 12th, 2012: We start to cre­ate a list­ing of ref­er­ences (spe­cially web­sites and blogs) in order to know where we have obtained infor­ma­tion from and also to iden­tify the sites with the most com­plete and high­est qual­ity information.

Novem­ber 13th, 2012: We cre­ate doc­u­ments in which we ask our­selves the fol­low­ing ques­tion “What is cook­ing?”. Since lat sum­mer we had been mak­ing maps about this ques­tion. At this pre­cise moment, we real­ize its impor­tance and the ‘ADN’ con­cept is born. Oriol Cas­tro and David López cre­ate the graph­i­cal sketch of the Cui­sine ‘ADN’.

Novem­ber 21st, 2012: Drinks: ini­tial clas­si­fi­ca­tions and index. We have not yet entered fully into its dis­cus­sion. The same thing hap­pens with decorations.

22 Novem­ber 2012: Gar­nishes: ini­tial fam­i­lies and index. We have not yet entered fully into its discussion.

Novem­ber 23th to Novem­ber 27h, 2012: After the 6th to 8th of Novem­ber meet­ing we rethink all the con­tent of the cook­ing techniques.

Novem­ber 2012: We start to work on the admin­is­tra­tion of the Bul­li­pedia web­site in order to start enter­ing con­tent. Later we dis­miss the idea when we real­ize that cre­at­ing con­tent demands much more time that we had pre­vi­ously thought.

Decem­ber 2012: We under­stand that elab­o­rated prod­ucts are elab­o­ra­tions done by oth­ers for us, since their com­plex­ity makes it very dif­fi­cult to cre­ate them in the kitchen (sugar, choco­late, hydrocolloids…).

On the first week of Decem­ber we real­ize that in the books elab­o­ra­tions are clas­si­fied by:

  • main prod­uct
  • uses
  • organolep­tic aspects

We reflect on the fact that there are infi­nite elab­o­ra­tions and that in a book there are only a part of the pos­si­ble elab­o­ra­tions iden­ti­fied as such. We under­stand that the ones that have been con­cep­tu­al­ized (chop­suey, stew, à la meu­nière…) are more firmly imprinted in mem­ory than the ones that are a sim­ple mix of ingredients.

We rethink and develop the clas­si­fi­ca­tion of products.

We decide to look for a venue to locate Bul­li­pedia.

Oriol Cas­tro cre­ates a visual clas­si­fi­ca­tion of prod­ucts. This ini­ti­ates a new reflec­tion about the culi­nary products.

In the clas­si­fi­ca­tion that is used in cui­sine dif­fer­ent approaches are actu­ally mixed:

  • Uses: herbs, spices, vegetables…
  • Botan­i­cal fam­i­lies: algae, fungi, …

This fact makes more dif­fi­cult a global understanding.

Decem­ber, 10th 2012: His­tory: we start to build spe­cific time­lines by subject.

Decem­ber 17th, 2012: Last mod­i­fi­ca­tion of the ‘ADN’ for 2012.

From Decem­ber 13th to 18th, 2012: Trans­formed elab­o­ra­tions. We rethink the clas­si­fi­ca­tion of the trans­formed pri­mary elaborations.

Decem­ber 20th, 2012: We re-​group all the def­i­n­i­tions related to the manip­u­la­tion tech­niques try­ing to cre­ate groups with famil­iar meanings.

Decem­ber, 21st, 2012: By adapt­ing the elBulli model, we do a “reset” to be able to start again.

Feb­ru­ary 2013: We rethink the whole clas­si­fi­ca­tion of prod­ucts since we have decided that it is going to be the most impor­tant task on which to focus our­selves in the upcom­ing months.

Fer­ran Adrià explains Bul­li­pedia and the clas­si­fi­ca­tion of prod­ucts to the stu­dents of CETT for the first time.

We work on the prod­uct sheets, their con­tent and struc­ture. We decide to sep­a­rate sci­en­tific infor­ma­tion from culi­nary information.

March 2013: We hang in elBul­li­Taller all the boards with the prod­uct classifications.

We pre­pare the tem­plates for the tech­nol­ogy and culi­nary tech­niques sheets.

We resume the work with the web prototype.

March 6th, 2013: We go to CETT and we explain the prod­uct sheet of aspara­gus as a ref­er­ence. We pro­vide 10 prod­ucts to the stu­dents so that they can cre­ate their sheets.

March 18th, 2013: Offi­cial pre­sen­ta­tion of Bul­li­pedia at the Aula Magna of the Uni­ver­sity of Barcelona for the press and chefs.

March 25th, 2013: A sin­gle joint event of Fer­ran Adrià with Andreu Bue­na­fuente to present the Bul­li­pedia project to the gen­eral public.

April 2013: As a result of the work nec­es­sary to fill in the aspara­gus prod­uct sheet, we rethink the fam­i­lies of culi­nary tech­niques and elaborations.

We pre­pare the vocab­u­lary and def­i­n­i­tions of culi­nary tech­niques and technology.

We intro­duce changes in the ‘ADN’ and we make a new step in its evolution.

Work meet­ings at CETT for the ini­tial prod­uct sheets. The first doubts arise and we start to mod­ify our sys­tem of work.

The first pic­tograms of prod­ucts are started with Marta Mén­dez. We talk about mak­ing them in 3D.

May 2013: Peri­od­i­cal vis­its to CETT for the prod­uct sheets. Mod­i­fi­ca­tion of the prod­uct sheet tem­plate from the con­clu­sions that emerge from the joint work with CETT.

We cre­ate the list­ing of all the set of prod­uct sheets that will have to be filled in.

We reach an agree­ment with ESCAC and the work on Bul­li­pedia begins to be filmed.

May 14th, 2013: Pre­sen­ta­tion of the prod­ucts clas­si­fi­ca­tion to the cooks, at Torreribera.

May 22nd, 2013: We start to look for the occur­rence of aspara­gus in the his­tor­i­cal haute cui­sine books. We write down the data for the aspara­gus evo­lu­tion­ary analysis .

May 23rd, 2013: Event at Fun­dació Miró with the cre­ative team of UAB by Jes­sica Jaques, who talks about the cre­ative process.

June 2013: We keep work­ing on the analy­sis of the aspara­gus recipes in the his­tor­i­cal books.

♦ On June 3rd, a ESCAC team films the meet­ing at el Taller between Fer­ran Adrià, the UB rep­re­sen­ta­tives and Pere Castells.

We keep work­ing with Marta Mén­dez on the pic­tograms of the prod­uct families.

When the course at CETT ends, the first months of joint work are eval­u­ated. We see the changes that we have to intro­duce in the prod­uct sheet and also the need to cre­ate a guide to help com­plete the prod­uct sheets correctly.

The clas­si­fi­ca­tion of non-​elaborated prod­ucts under­goes sev­eral impor­tant changes. We pass it on to the sci­en­tific team so that they can give their opinion.

David Casacu­berta starts to work on a search engine for prod­ucts which will fol­low dif­fer­ent criteria.

We per­form a revi­sion of the vocabulary.

The doc­u­ments related to the ‘ADN’ are uni­fied and they are referred to as DNA.

We cre­ate con­cep­tual maps of prod­ucts, tech­niques and elab­o­ra­tions in order to incor­po­rate them into the vocab­u­lary so that it becomes more understandable.

We think about where did the culi­nary art start. Also about the role that Carême or Escoffier played.

We start to work on the devel­op­ment of the Bul­l­li­pedia web­site as a “work in progress”.

July 2013: Analy­sis of the book by Apicius.

We cre­ate a more up to date list­ing of the most impor­tant books in the His­tory of Cuisine.

We talk with Marco Bel­lonzi in order to see how we could per­form com­puter searches on book contents.

Meet­ing between Fer­ran Adrià, CETT and Irene Rigau, Cul­ture Min­is­ter of the Cata­lan Gov­ern­ment. We sug­gest that the col­lab­o­ra­tion with Bul­li­pedia could let stu­dents earn course credits.

We look for places in Barcelona to cre­ate the Bul­li­pedia Space (Badalona, Barcelona) but we rule them out for the time being. We con­sider the pos­si­bil­ity to move Bul­li­pedia to Alícia.

Meet­ing at UB about doc­u­men­ta­tion, so that they can help us clas­sify the doc­u­men­ta­tion that we are going to use in Bullipedia.

We col­lect at elBul­li­car­men all the infor­ma­tion gen­er­ated with ref­er­ence to Bul­li­pedia.

We stop to reor­ga­nize all the infor­ma­tion we have gen­er­ated up to this day.

We divide all the his­tory of the west­ern culi­nary art into three great peri­ods, depend­ing on the doc­u­men­ta­tion we have at our disposal:

  • The­ory of cook­ing: Pale­olithic and Neolithic for which we use the research of arche­ol­o­gists and anthropologists.
  • The­ory about cui­sine: the civ­i­liza­tions era up to 1370. For these times there are many stud­ies, but no direct culi­nary documentation.
  • Real­ity of cui­sine: since the pub­li­ca­tion of Le viandier (1370) cook­ing books appear reg­u­larly that allow us to know what was the culi­nary art like in each period.

We cre­ate a gen­eral doc­u­ment to explain what is Bul­li­pedia.

After reflect­ing and real­iz­ing that the graph­i­cal infor­ma­tion of the prod­ucts (pic­tograms and other infor­ma­tion ele­ments) are in fact, sheets, we start to call the exhaus­tive works on each sub­ject (prod­ucts, tech­niques, elab­o­ra­tions, …) “CuTe­sis” instead of “sheets”. A CuTe­sis is a “Culi­nary The­sis”, that is, a the­sis whose infor­ma­tion is ori­ented towards the culi­nary world.

July 31st, 2013: Meet­ing with Alí­cia Foun­da­tion to study the pos­si­bil­ity of cre­at­ing there a depart­ment of Bullipedia.

August 2013: Fer­ran Adrià and Josep Maria Pinto remain at elTaller the whole month work­ing on clas­si­fi­ca­tions and on the culi­nary process DNA . They want to give the most defin­i­tive pos­si­ble form to the clas­si­fi­ca­tions. The idea is to give a model of the prod­uct CuTe­sis to the Cata­lan cook­ing schools.

Sep­tem­ber, 9th 2013: The Hack­ing­Bul­li­pedia Global Chal­lenge starts. It is pro­moted by Tele­fónica I+D Barcelona and coor­di­nated by Ramon Sangüesa for La Man­da­rina de New­ton SL. In this chal­lenge the most pres­ti­gious uni­ver­si­ties of tech­nol­ogy and design are invited to par­tic­i­pate. The chal­lenge is about the tools that are avail­able now on the Inter­net or could be cre­ated anew that can help build Bullipedia.

Who is Bul­li­pedia for?

Bul­li­pedia is addressed to all the pro­fes­sion­als of food, cook­ing and gas­tron­omy. Also to the pro­fes­sion­als of other dis­ci­plines that are inter­ested in R+D and cre­ativ­ity. Given its char­ac­ter­is­tics, Bul­li­pedia could spe­cially be addressed to:

  • Stu­dents of cooking
  • Pro­fes­sional chefs inter­ested in improv­ing their cook­ing, their prac­tices and their busi­nesses. Also to peo­ple who want to extend their cook­ing knowledge
  • Haute cui­sine chefs inter­ested in R+D
  • Cook­ing and tourism companies
  • Food com­pa­nies
  • All peo­ple in the cook­ing world that have not enough time to create
  • Above all, Bul­li­pedia is for young peo­ple. It is a tool offered to the best gen­er­a­tion in History.

Bul­li­pedia within elBullifoundation

The trans­for­ma­tion of elBul­lirestau­rant into elBul­li­foun­da­tion is orga­nized around a mul­ti­ple vision and mis­sion: to main­tain the elBulli legacy (phys­i­cal space, doc­u­men­ta­tion, infra­struc­ture, and the gen­er­ated gas­tro­nomic knowhow) and also to con­tribute to study, reflect and pro­mote cre­ativ­ity and edu­ca­tion, using cook­ing as a language.

This live project, Bul­li­pedia (video­clip on Youtube), is one of the three projects that will make this mis­sion a real­ity, together with elBulli1846 (video­clip on Youtube) and elBul­liDNA (video­clip on Youtube).

What is the orga­ni­za­tional struc­ture of Bullipedia?

Bul­li­pedia is orga­nized around two units that will be in charge of coor­di­nat­ing the dif­fer­ent col­lab­o­ra­tors and con­tent creators:

  • The elBullifoundation-​Bullipedia Unit, a cen­ter that will coor­di­nate restau­rants around the world and other actors in the gas­tron­omy and restau­rant sectors.
  • The UB-​Bullipedia Unit. Other two cen­ters depend on this unit: CETT, which will coor­di­nate the infor­ma­tion com­ing from cook­ing schools, and UB-​Torribera, which will coor­di­nate all the con­tent com­ing from universities.

The infor­ma­tion com­ing from restau­rants, cook­ing schools and uni­ver­si­ties will be man­aged by the cura­tors of Bul­li­pedia–elBul­li­foun­da­tion.

The Bul­li­pedia project has an impor­tant par­tic­i­pa­tion of Tele­fónica in two aspects:

  1. With the Tele­fónica I+D Barcelona team, we will be work­ing on the Bul­li­pedia soft­ware and all the tech­nolo­gies that can be applied to make Bul­li­pedia work in an opti­mal way.
    1. We will also launch sev­eral chal­lenges for uni­ver­sity stu­dents about Bul­li­pedia. On the other hand, and in col­lab­o­ra­tion with IESE, a sin­gle chal­lenge about the eco­nomic sus­tain­abil­ity of Bul­li­pedia will be launched.
  2. We will cre­ate the Telefónica/​Bullipedia LATAM grants in sev­eral coun­tries so that young peo­ple could be able to work at the Bul­li­pedia space.

The Bul­li­pedia /​elBul­li­foun­da­tion Team

Fer­ran Adrià

David López

Oriol Cas­tro

Eduard Xatruch

Mateu Casañas

Marc Cus­pin­era

Josep Maria Pinto

Lluis Gar­cia

Albert Adrià

How will Bul­li­pedia con­tents be created?

In con­trast to Wikipedia, in Bul­li­pedia, we pro­vide the doc­u­men­ta­tion and the nec­es­sary direc­tions to cre­ate con­tent. For this, we will pro­vide to col­lab­o­ra­tors a ref­er­ence doc­u­men­ta­tion that will allow them to cre­ate con­tent. The final result of these con­tents will be the CuTe­sis (Culi­nary The­sis). Among this doc­u­men­ta­tion it is impor­tant to highlight:

  • Mod­els of CuTe­sis already completed
  • A Bul­li­pedia library: books, the­sis, doc­u­men­tary films, etc.
  • The nec­es­sary expla­na­tions to be able to work along the model of the evo­lu­tion­ary analy­sis, as this is the sys­tem to be used when work­ing on a CuTesis.

We are inter­ested in defin­ing who and how to cre­ate this content.

The cre­ation of con­tent comes from three dif­fer­ent sources:

1. Cook­ing schools

2. Restau­rants

3. The uni­ver­sity world

The afore­men­tioned the­sis will pro­vide cred­its to col­lab­o­ra­tors in the same way as the CuTe­sis will pro­vide cred­its to the stu­dents of cook­ing schools.

CuTe­sis will be cre­ated accord­ing to their content:

- The culi­nary part:

- Stu­dents of cook­ing schools

- Chefs as indi­cated by the per­son in charge of a restaurant.

- The sci­en­tific and his­tor­i­cal part

- Uni­ver­sity stu­dents men­tored by professors.

For CuTe­sis, the coor­di­na­tors will be CETT (for cook­ing schools). The elBullifoundation-​Bullipedia Unit will act as the coor­di­na­tor for restau­rants and other actors of the gas­tro­nomic world and, finally, the UB for universities.

The work for the aca­d­e­mic course 20132014 is:

  • To fin­ish the DNA of the cre­ative process and to clas­sify the culi­nary tech­niques, prod­ucts and tech­nolo­gies. So to speak, to fin­ish the cab­i­nets and draw­ers in which all the infor­ma­tion will be stored.
  • To cre­ate the CuTe­sis model with ref­er­ence to prod­ucts, tech­nol­ogy, culi­nary tech­niques, elab­o­ra­tions, etc.
  • With this CuTe­sis model, we will work with Cata­lan schools and uni­ver­si­ties to develop a way of work­ing that can be applied to all the cook­ing schools and uni­ver­si­ties in the world.

The Bul­li­pedia con­tent will be con­tin­u­ously updated and extended as it is produced.


What is the Bul­li­pedia map?

When we decided that we wanted to rethink com­pletely the culi­nary process, we saw the need of cre­at­ing a new cod­i­fi­ca­tion of cook­ing. In order to do that, we started with our Gen­eral Cat­a­logue, a series of books that record our tra­jec­tory. It is com­posed of books that col­lect our cat­a­logue of dishes and its evo­lu­tive analy­sis (see) for each year. Also, of CDs that include recipes and sketches for each year. All in all, is an exhaus­tive opus about our work that has thou­sands of pages.


The analy­sis of all our work was based on a tool that we ideated in 2011: the evo­lu­tion­ary map. It was cre­ated to iden­tify all the para­me­ters that take part in cuisine.


This map has allowed us to ana­lyze our cook­ing from 1983 to 2011 and it has been very effec­tive. How­ever, at the moment that we started the Bul­li­pedia project we saw how impor­tant it was to find more evolved tools that could rep­re­sent to the fullest all what cook­ing is about. The result has been the DNA of the culi­nary process, a tool that gath­ers all the processes, ele­ments, actions, con­cepts, etc. that take part in the act of cooking.

From this DNA we wanted to give to the map the nec­es­sary struc­ture. The idea is to sim­plify it so that it becomes as most oper­a­tive and effec­tive as pos­si­ble when it is used to con­sult the Inter­net. The result of all this is the Bul­li­pedia map.


In Bul­li­pedia you will be able to nav­i­gate in dif­fer­ent ways:

  • By using a search engine. Its results will appear in an ordered fash­ion accord­ing to the fam­i­lies of the Bul­li­pedia map. These results will be used to get infor­ma­tion or to look for ideas to help create.
  • In a lin­ear, suc­ces­sive man­ner, link­ing the nav­i­ga­tion through the struc­ture of fam­i­lies and, in this way, effec­tively gath­er­ing knowledge.

What tech­nol­ogy will be used?

The tech­nol­ogy we finally use will depend on the moment, since the evo­lu­tion of tech­nol­ogy is very rapid. We need to cre­ate a flex­i­ble model in order to always take advan­tage of the lat­est tech­no­log­i­cal advances. In this regard, the par­tic­i­pa­tion of Tele­fónica as a tech­nol­ogy part­ner is essen­tial. More­over, through the Hack­ing­Bul­li­pedia project, which is a col­lab­o­ra­tion between Bul­li­pedia and Tele­fónica I + D Barcelona,​led by Pablo Rodriguez along with Oriol Lloret, and coor­di­nated by María José Tomé and Oriol Rib­era, we will launch a num­ber of chal­lenges addressed to the lead­ing tech­no­log­i­cal and design uni­ver­si­ties in the world.

How will it be eco­nom­i­cally sustainable?

We could begin to deal with pay­ment mod­els, spon­sor­ship, brand adver­tis­ing… but now we are not work­ing on the eco­nomic sus­tain­abil­ity issue, since the rapid evo­lu­tion of the Inter­net model makes us think that it seems not pos­si­ble to estab­lish a con­crete and defin­i­tive model. With no doubt, when Bul­li­pedia becomes open to the pub­lic, the Inter­net will have already changed again.

The only clear thing for us is that, given this project is inte­grated in a foun­da­tion, its objec­tive is not eco­nomic profit. If Bul­li­pedia makes a profit, it will be rein­vested back into the project. In Sep­tem­ber 2013, we will launch together with IESE a chal­lenge to reflect on sus­tain­abil­ity, which will be the start­ing point for this issue.

When will it be in operation?

Bul­li­pedia is a medium to long term project. So far, we have not set any spe­cific date for it to be oper­a­tional. For now, our pri­or­ity is to cre­ate the cab­i­nets and the orga­ni­za­tion to cre­ate con­tent. The idea is to start devel­op­ing appli­ca­tions, such as the his­tory of cook­ing, the cre­ative process DNA or a the­culi­nary vocab­u­lary. Such appli­ca­tions will be sub­se­quently incor­po­rated into the gen­eral project. Per­haps, at first, the CuTe­sis will be uploaded to the web­site, although not con­nected fully with the system.

What is the DNA of the culi­nary process?

One of the main moti­va­tions to start the Bul­li­pedia project was to under­stand what cook­ing is about. To do this, we first reviewed all def­i­n­i­tions of cook­ing, such as the fol­low­ing ones:

Cook­ing means per­form­ing any inter­ven­tion or trans­for­ma­tion that is applied to one or more food prod­ucts in order to facil­i­tate their con­sump­tion or con­ser­va­tion, or make them attrac­tive for consumption.

Cook­ing is phys­i­cal and /​or men­tal action of man, that con­sists in per­form­ing dif­fer­ent cook­ing processes called culi­nary processes

Along with these ques­tions there is another which helps to define what cook­ing is and what it is not: When did cook­ing start?

The limit of when cook­ing started is not clear, because there are very ele­men­tary manip­u­la­tions that can­not be con­sid­ered as cook­ing (and in fact that can be made also by ani­mals). The first action that could be con­sid­ered cook­ing, could be adding one prod­uct to another with the inten­tion to pre­serve it or make it bet­ter (mixed her­ring with salt to pre­serve it, or to sea­son a fruit with lemon).

So, we decided to do a sci­en­tific and evo­lu­tion­ary analy­sis of cook­ing, from which we got the name of “culi­nary process” to the act of cook­ing when it is adapted to Bul­li­pedia. We defined it as any inter­ven­tion or pro­cess­ing, phys­i­cal and /​or men­tal, that is applied to one or more foods in order to obtain a final result.

In order to make a thor­ough and com­pre­hen­sive analy­sis of the cook­ing process, we have coded its DNA to ana­lyze in detail each one of its parts.

The DNA of the culi­nary process is the sys­tem with which col­lect the prod­ucts, ele­ments, mate­ri­als, actions, con­cepts and results involved in the culi­nary process. Its first ver­sion will be pre­sented at the New Museum of Con­tem­po­rary Art in New York, in Jan­u­ary 2014.

What is the evo­lu­tion­ary analysis?

Cook­ing is a dis­ci­pline that has cre­ated an abun­dant lit­er­a­ture. How­ever, it basi­cally con­sists of recipe books, books about dif­fer­ent types of cuisines, books with recipes from dif­fer­ent authors, or tech­ni­cal man­u­als for the ama­teur user. While in art, lit­er­a­ture or music, among other mat­ters, there exist pro­found essays ded­i­cated to ana­lyze the char­ac­ter­is­tics of each period and each author, as well as the his­tor­i­cal evo­lu­tion of the dis­ci­pline in ques­tion. In cook­ing there were no stud­ies of this type, not the least because until not so long ago, it was not con­sid­ered that this cul­tural man­i­fes­ta­tion could be the object of analy­sis or that it was sub­ject to a cer­tain evolution.

In elBulli we have struc­tured and con­ducted an analy­sis of our own expe­ri­ence, a prac­tice that in other cre­ative dis­ci­plines, for exam­ple, in the art world, seems at least, strange. Indeed, it was not never nec­es­sary for a painter to artic­u­late or even pub­lish an analy­sis of his or her own work. One could access an essay about his or her char­ac­ter­is­tics and evo­lu­tion as a painter. Many schol­ars had to do this task (which does not mean that the artist him­self could do so if he wished, of course). For cook­ing, in the absence of ana­lysts, at elBulli we have rebuilt on paper our men­tal frame and our way of working.

Cat­a­logu­ing the work

When we speak of cook­ing we also encounter another prob­lem. Whereas in musi­cal scores the date of writ­ing and pub­lish­ing is very clear and in the case of paint­ing, works are also dated (and even there is suf­fi­cient doc­u­men­ta­tion in the press of the time or in the stud­ies on com­posers and painters), cooks never had dated their recipes. It was not until the late XXth and early XXIth cen­turies (specif­i­cally in 1999 at elBulli), that this prac­tice started. And if we now know when the most sig­nif­i­cant dishes of culi­nary van­guard were born, it is because in many cases the culi­nary press and crit­ics have reg­is­tered the birth of some par­tic­u­lar one. Indeed, the clas­sic or con­tem­po­rary cook­books are usu­ally struc­tured around fam­i­lies, tech­niques and prod­ucts that make up the world of cook­ing (e.g. starters, fish, meat, desserts), but very rarely take into account the chrono­log­i­cal order­ing of recipes. This makes it very dif­fi­cult to mon­i­tor the evo­lu­tion of a style and the iden­ti­fi­ca­tion of the dif­fer­ent stages that formed it. More­over more recent recipes can coex­ist within a few pages with recipes dat­ing back to eras, some­times very dis­tant in time.

There­fore, if you intend to ana­lyze all the aspects that define a cui­sine, and tak­ing into account that these aspects have been occurring,with the pas­sage of time, the first require­ment it is to cat­a­log the pro­duc­tion, i.e. order­ing recipes by year and within each year, num­ber­ing them one by one. Thus, at elBulli every dish has an assigned num­ber, pro­vided that it was really, finally and effec­tively served in a con­sol­i­dated form at the restau­rant. In the event that the cre­ative process was car­ried to its last state, but because of var­i­ous rea­sons the dish was not served, the dish in ques­tion appears in a list called “What could be and was not.” Until the 2011 sea­son, elBulli cat­a­logue con­sisted of 1,846 ref­er­ences. Within each year these ref­er­ences are clas­si­fied in order of appear­ance on the menu (cock­tails, dry snacks, fresh snacks, tapas, dishes, pre-​desserts, desserts, fol­lies and morphs), pro­vided that the fam­ily in ques­tion existed in that par­tic­u­lar year. From all this mate­r­ial, you can already have the nec­es­sary tools to con­duct a com­pre­hen­sive evo­lu­tion­ary analysis.


Why is it called evo­lu­tion­ary analysis?

When, in 2001, we wanted to ana­lyze our work as cooks, we thought for a moment to call this process “Cre­ative Analy­sis”. This is how it should have been called if the elBulli cre­ations were based solely on our work. But at elBulli there are also tech­niques, con­cepts and recipes that start from other chefs’ cre­ations. In these cases, the first com­mand­ment is to be hon­est and rec­og­nize where they come from. We saw, then, that the thread to explain our work should be focused on the evo­lu­tion in time, from the cui­sine we had found our­selves with and trace the lines of mod­i­fi­ca­tions and con­tri­bu­tions that were pro­duced over the years.

Iden­ti­fy­ing the parameters

An evo­lu­tion­ary analy­sis is, thus, a study that takes into account the para­me­ters that define the work of a cre­ator and fol­lows its trends over time (although there may be evo­lu­tion with­out the need of cre­at­ing any­thing new). This requires defin­ing these para­me­ters. What is it that defines a cui­sine? What is it that defines the cui­sine of elBulli? From there, in 2001 we arrived to the “evo­lu­tion­ary map”.

mapa evolutivo

How do you inter­pret this map? If you read it, you can see that the first thing you need to cre­ate and, there­fore, evolve, is to an orga­ni­za­tion and a phi­los­o­phy. Then you begin to look for ideas on the basis of prod­ucts, tech­nol­ogy, elab­o­ra­tions, styles and char­ac­ter­is­tics. Fam­i­lies that can be seen in the map are:

  • Orga­ni­za­tion: every­thing you need to carry out cre­ative tasks and the exer­cise of cook­ing at the restau­rant, i.e. infra­struc­ture, space, staff, the sys­tem of cal­en­dars, diaries, travel, courses, etc. On occa­sion we have referred to this aspect as “the body of creativity”.
  • Phi­los­o­phy: This sec­tion cov­ers the ways of under­stand­ing cook­ing, the cre­ative atti­tude, opin­ions and the­o­ret­i­cal reflec­tions (“the soul of creativity”).
  • Prod­ucts: this is the way to con­ceive the prod­uct, to con­front it. Reflec­tions on the prod­uct, on tech­niques and on con­cepts applied to the prod­uct, list­ings of new ingre­di­ents for each year, as well as “prod­ucts with soul” and “con­sis­tent prod­ucts”. This sec­tion also includes a list of all the fla­vor com­bi­na­tions of the dishes for each year.
  • Tech­nol­ogy: The tech­nol­ogy chap­ter cov­ers the appli­ances used in the kitchen, which allow the cre­ation of the nec­es­sary elab­o­ra­tions and, in turn, can help cre­ate new tech­niques. With­out the con­tri­bu­tion of tech­no­log­i­cal advances, many of the con­cepts and tech­niques would not be pos­si­ble. This sec­tion is divided into Uten­sils (with­out addi­tional energy sources) and appli­ances (which work with exter­nal power sources, usu­ally elec­tric­ity, whether they have a motor or not).
  • Elab­o­ra­tions: elab­o­ra­tions are con­sid­ered to define a dish and can mark its per­son­al­ity. Elab­o­ra­tions are the result of apply­ing one or more tech­niques to one or more prod­ucts, in order to get a con­cep­tu­ally closed result with a given name, of more or less old tra­di­tion in cook­ing, although there are also quite recent elab­o­ra­tions. There are “inter­me­di­ate” elab­o­ra­tions, which are used to cre­ate other elab­o­ra­tions (purees, creams), and oth­ers, which might be called “final”, which are used directly in the dish (soups, sal­ads, sauces, mousses, etc.). From the list that appears under these lines, it is also impor­tant to study what defines a cui­sine, where stands the cre­ator at the begin­ning, what has been con­tributed and where we have arrived so far. Or even where you think we will arrive at. It is impor­tant to remem­ber that the first step in order to be able to ana­lyze a cui­sine is to date all recipes. Only then, it is pos­si­ble to know when is the first time that, for exam­ple, a salty ice cream is made. The fol­low­ing are the fam­i­lies of elaborations:
  • Waters, milks, and juices, teas, broths and stocks
  • Liq­uid creams
  • Soups
  • Purée
  • Cold elab­o­ra­tions with gelling agents
  • Hot elab­o­ra­tions with gelling agents
  • Spher­i­fi­ca­tion
  • Airs
  • Cold foams, cold mousses, clouds and bavaroises
  • Hot foams, Hot mousses, souf­flés and quenelles
  • Other aer­ial textures
  • Cus­tards, royales, puddings
  • Thick Creams
  • Ice creams, sor­bets, granita, frappes, com­pacts, iced powder
  • Nitros
  • Other frozen elaborations
  • Candy, cro­cants and liq­uid crocants
  • Caramelized fruit and veg­etable layers
  • Other crunchies
  • Pra­lines
  • Jams, pre­serves, jel­lies, pre­serves in syrup and sim­i­lar elaborations
  • Cock­tails
  • Sal­ads
  • Carpac­cio, sashimi, tartare and mar­i­nated elaboration
  • Salted, cured and pickles
  • Pick­les and pre­serves in fat
  • Cakes, pies and sim­i­lar elaborations
  • Ter­rines, and chaud-​froids aspics
  • Elab­o­ra­tions served in a mold
  • Indi­vid­ual elab­o­ra­tions (spoons, skew­ers, etc..)
  • Fried elab­o­ra­tions
  • Work­ing with fresh and dry pasta
  • The masses and their elaborations
  • New pasta
  • New ravi­oli
  • Other works with new compounds
  • Elab­o­ra­tions with rice and other cereals
  • Elab­o­ra­tions with cheese and other dairy products
  • Elab­o­ra­tions with eggs as the main element
  • Long cook­ing elab­o­ra­tions with beef
  • Sauces
  • Toques (“Touches”)
  • Work­ing with chocolate
  • Fur­ther elaborations

- Styles and Fea­tures: it lists the 14 “styles” of elBulli, which are also 14 of his 17 cre­ative meth­ods, since both cat­e­gories coin­cide, although their approach is dif­fer­ent. As an exam­ple, we can say that a dish is a decon­struc­tion after study­ing the fin­ished dish. In this analy­sis, it becomes clear that it is a decon­struc­tion and we will be talk­ing about the result, and there­fore of the dish style. But if, instead of study­ing the result, we asked our­selves what was its method of cre­ation, then we are not look­ing at the fin­ished dish, but at the process lead­ing up to it. By draw­ing a par­al­lel that per­haps can be enlight­en­ing, a cubist paint­ing is a cubist paint­ing because of what we can appre­ci­ate when we observe it as a result, and this will be its style. If we look at the process of its cre­ation, we can say that the painter has applied the Cubist method to paint a pic­ture. The styles may also be com­bined: a plate can con­tain a mix­ture of them. The 14 styles are:

  • Regional cui­sine as a style
  • Influ­ences from other cuisines
  • Techno-​conceptual search
  • The senses as a start­ing point to create
  • The Sixth Sense
  • World Sym­bio­sis sweet /​savory world
  • Prod­ucts and com­mer­cial elab­o­ra­tions of haute cuisine
  • A new way of serv­ing food
  • Changes in the struc­ture of the dishes
  • Asso­ci­a­tion
  • inspi­ra­tion
  • Adap­ta­tion and deconstruction
  • Min­i­mal­ism
  • Changes in the struc­ture of the menu

Thus, once these para­me­ters have been iden­ti­fied based on the dat­ing of each one of them, it is pos­si­ble to ana­lyze and cal­i­brate the sig­nif­i­cance of each new con­tri­bu­tion. Obvi­ously, and tak­ing into account the needs for which it was cre­ated, the evo­lu­tion­ary analy­sis is made “to the extent” of elBulli. If the inten­tion was to make an evo­lu­tion­ary map and its sub­se­quent devel­op­ment was intended to explore the cui­sine of another author, elab­o­ra­tion fam­i­lies, styles and char­ac­ter­is­tics (as the orga­ni­za­tion, phi­los­o­phy, prod­ucts and tech­nol­ogy items are generic enough to encom­pass the works of other authors), the evo­lu­tion­ary analy­sis should be changed more or less. Indeed, elab­o­ra­tion fam­i­lies include those cre­ated at elBulli and those who have had greater impor­tance over the years, while other fam­i­lies are obvi­ated that per­haps could be used to define the work of another cook. Thus, for exam­ple, to ana­lyze tra­di­tional cook­ing an evo­lu­tion­ary map should not include styles and fea­tures. A map to ana­lyze the work of a choco­latier should not include the sym­bio­sis between the sweet and salty worlds.

A reflec­tion on the evo­lu­tion­ary analy­sis from 2011 on

  1. The evo­lu­tion­ary map and its clas­si­fi­ca­tions was the tool used until 2011 to ana­lyze the kitchen of elBulli and to develop the evo­lu­tion­ary analysis.
  2. The evo­lu­tion­ary map is the source of the ta of the culi­nary process and of the Bul­li­pedia map.
  3. The map of Bul­li­pedia and its clas­si­fi­ca­tions will take the baton from now on, to make evo­lu­tion­ary analysis.

Short glos­sary

Evo­lu­tion­ary Map: It col­lects the para­me­ters that iden­tify the work of a cre­ator, to pro­ceed to its evo­lu­tion­ary analysis.

Evo­lu­tion­ary analy­sis: A method used to ana­lyze the evo­lu­tion of the work of a cre­ator, through the result obtained from the evo­lu­tion­ary map (until 2011) or the Bul­li­pedia map (from 2011).

DNA of the culi­nary process: It col­lects the para­me­ters that define the cook­ing process.

Bul­li­pedia Map: Adap­ta­tion of the DNA of the culi­nary process to the world of cook­ing and the Inter­net. It also reflects the change to the evo­lu­tion­ary map to ana­lyze a cuisine.

DNA of the cre­ative process: It col­lects the ele­ments that define the cre­ative process, and it is designed in order to improve efficiency.

How the entire process of cre­at­ing Bul­li­pedia is going to be documented?

All visual con­tent of the Bul­li­pedia CuTe­sis will be pro­duced by ESCAC.


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Email us : info@​hackingbullipedia.​org

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