This document discusses food as a form of art by comparing it to other artforms like painting and sculpture. It argues that food can constitute a unique artform because of its focus on taste in addition to sight and smell. Great chefs like Ferran Adrià of El Bulli are presented as creating innovative dishes that possess depth through their complex combinations of flavors, textures, and intellectual surprises, informed by science and international influences. The document examines how high-end restaurants like The Fat Duck and L'Atelier de Joel Robuchon in Tokyo produce artful culinary creations.