Adrià coined "deconstructivist" as a culinary style in reference to the
semiotic theory of the same name proposed by
Jacques Derrida in order to distinguish his own cooking from the practice of molecular gastronomy, which he does not identify with, though his cooking has been similarly noted for extremely precise measurements in almost
laboratory-like conditions. Adrià instead cited
Salvador Dalí and
Antoni Gaudí, both native to Adrià's own Spain, as influences for the creative and visual aspects of deconstructed cooking. Deconstruction draws attention to the roles of the cook and the diner, necessitating the latter to "reconstruct" the dish from its original flavor profile. Writing for a Spanish culinary industry publication, Chef
Paco Roncero credited Adrià's deconstruction with innovations such as gelification and the use of
foam, emphasizing the style's focus on originality and flavor. Roncero noted that the small portions and visual flair of deconstructed dishes make for excellent
appetizers,
starters, and
desserts, encouraging other chefs to continue experimenting with the style and suggesting that even the name and description of a dish presented in a conventional
menu can also be reimagined to further the feelings of surprise and novelty inherent to a deconstructed dining experience. ==See also==