To the average, uninitiated American, creations like “apple caviar” and “liquid ravioli” may sound like theyme ought to be on the menu in NASA’s cafeteria, but if you know a thing or two about haute cuisine or, more appropriately, alta cocina, you’ll recognize these foods as two of the myriad culinary inventions of Ferrán Adrià, the world-renowned chef from the Catalan region in Spain. His restaurant El Bulli is only open six months out of the year. And during the remaining months, Ferrán and his team, like the scientists at NASA, work not in a kitchen, but in a corporately sponsored laboratory, devising new recipes for the season ahead. What do you think about Spain’s chefs? Are they the leading innovators of the 21st Century? What impact on American cuisine do Adria and his colleages have?