During the last years, we have read in newspapers that Ferran Adrià is one of the most international Spanish personalities of all times, even qualified as an artist at the same level than Picasso or Dalí. This makes impossible to deny the splendorous moment the new Catalan views of cooking are living now.
However, it is true that every day we see how the fast-food chains from multiple nationalities (Chinese, Turkish, Greek…) are conquering our cities in the American manner, and we all know they use to offer a poor quality product. But, in the other hand, we can also find lots of new restaurants where you can taste author cooking, and day by day, the number of people interested in them is increasing. We perfectly separate the use of fast food, which is very efficient in our thick timetables, and the properties of slow-food, which we usually see as a form of art. Innovative cooking is actually in fashion, and the cookers are treated, more than ever, as true stars.
Then, we must not be afraid of generalized fast food, because every kind of restaurant has different marketing objectives. In fact, they can co-live in our society, because there is time for everything.
