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Will Spanish avant-garde cuisine, as epitomized by the creations of legendary El Bulli chef Ferran Adrià, stand the test of time? Lisa Abend ponders spherified mango "caviar" and Parmesan "air" in Slate. Some critics criticize the reliance on form over substance, Abend writes, and feel that intellectually-driven, techno-heavy cuisine has gone as far as it's going to go.
