{"id":20610,"date":"2013-07-07T01:00:00","date_gmt":"2013-07-07T01:00:00","guid":{"rendered":"http:\/\/a-desk.org\/2013\/07\/07\/masterchef-ferran-adria-y-el-arte\/"},"modified":"2013-07-07T01:00:00","modified_gmt":"2013-07-07T01:00:00","slug":"masterchef-ferran-adria-y-el-arte","status":"publish","type":"post","link":"https:\/\/a-desk.org\/en\/magazine\/masterchef-ferran-adria-y-el-arte\/","title":{"rendered":"MasterChef, Ferran Adri\u00e0 y el arte conceptual"},"content":{"rendered":"

\"vieras.jpg\"<\/p>\n

“Jordi Cruz: creo que a este carpaccio de vieiras le falta sal para darle el punto salino de las vieiras.<\/p>\n

Ferran Adri\u00e0: depende, de si su intenci\u00f3n era que fuese salado o si quer\u00edas quitarle el sabor a mar.”<\/p>\n

La conversaci\u00f3n tiene lugar juzgando la \u00faltima prueba del reality de cocina MasterChef. El aspirante a ganador, Juan Manuel, no atisba a saber qu\u00e9 decir a Ferran Adri\u00e0, en su humildad simplemente ha intentado hacer un plato con vieiras. Pero le han preguntado por la intenci\u00f3n. S\u00ed, la cocina est\u00e1 de moda y es cargante el tema. Pero la observaci\u00f3n de Ferran Adri\u00e0 es la misma que cientos de profesores hacen a cientos de alumnos en escuelas y cursos sobre arte contempor\u00e1neo: no se trata de si est\u00e1 bien o mal hecho, se trata de si quer\u00edas que se entendiese tal o cual cosa. Si es dulce cuando quer\u00edas que fuese salado, cagada. Si es salado cuando quer\u00edas que fuese dulce, cagada. Si te quejas de que lo que te ofrecen dulce lo prefer\u00edas salado, es que no has entendido nada.<\/p>\n

Todas estas estrategias que hoy vemos en la cocina, tambi\u00e9n est\u00e1n en la publicidad y en tantos \u00e1mbitos, entre ellos en el arte contempor\u00e1neo, que hace ya mucho que invent\u00f3 la cuesti\u00f3n de la intenci\u00f3n. Entonces \u00bfpor qu\u00e9 cuesta tanto explicarlo y que se entienda en arte cuando es tan f\u00e1cil en cocina?<\/p>\n","protected":false},"excerpt":{"rendered":"

“Jordi Cruz: creo que a este carpaccio de vieiras le falta sal para darle el punto salino de las vieiras. Ferran Adri\u00e0: depende, de si su intenci\u00f3n era que fuese…<\/p>\n","protected":false},"author":1241,"featured_media":14955,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6783],"tags":[],"coauthors":[],"acf":[],"yoast_head":"\nMasterChef, Ferran Adri\u00e0 y el arte conceptual – A*Desk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/a-desk.org\/magazine\/masterchef-ferran-adria-y-el-arte\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MasterChef, Ferran Adri\u00e0 y el arte conceptual – A*Desk\" \/>\n<meta property=\"og:description\" content=\"“Jordi Cruz: creo que a este carpaccio de vieiras le falta sal para darle el punto salino de las vieiras. 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