Compiled by the legendary chef Ferran Adrià’s elBullifoundation, this volume employs a comprehensive methodology known as ‘Sapiens’. This research-based approach draws from various fields such as biology, botany, zoology, and chemistry, making the complex classification of food accessible to culinary professionals and enthusiasts alike.

Through compelling infographics, diagrams, and illustrations, readers are guided on a journey that emphasizes the importance of identifying and categorizing food. This meticulous exploration serves not only as a resource for chefs but also as an enlightening read for anyone interested in the art of cooking.

As a continuation of the acclaimed works What is Cooking and The Origins of Cooking, this book is poised to redefine how we perceive and appreciate what we eat, enriching our culinary skills and knowledge.