place in the Restaurant Top 50 in 2002. Then in 2005, it ranked second. It was again awarded the first place in 2006, and retained this title in 2007, 2008 and 2009, making a record 5 times in the top spot. In 2010, after elBulli announced it would close for good the next season, the title was awarded to Noma of Copenhagen, Denmark. Adrià is well known for creating "culinary foam." Adrià explored foams created without the addition of cream or egg white; foams are made of a flavoured liquid and an additive (such as lecithin), then aerated through a variety of methods, including whipping with an immersion blender or extrusion from a siphon bottle equipped with N2O cartridges. Further culinary processes (such as freeze-drying or freezing with liquid nitrogen) may be applied to foams as well. Using a single flavoured liquid allows the flavour of the final product to be less diluted and thus more intense. Adrià is the author of several cookbooks including A Day at El Bulli, El Bulli 2003–2004 and Cocinar en Casa (Cooking at Home). With his assistant Daniel Picard, Adrià has made almonds into cheese and asparagus into bread with the help of natural ingredients. In autumn 2010, Adrià and José Andrés taught a culinary physics course, "Science and Cooking" at Harvard University. In October 2010, Adrià announced an alliance with Telefónica. In March 2012 he announced a new project, LaBullipedia. In a later interview he described the project as "A Western haute cuisine Wikipedia at the service of information but also creativity". An art exhibition about Adrià and his restaurant, 'elBulli: Ferran Adrià and The Art of Food', was hosted at Somerset House in London in 2013. The exhibition will be included in a new permanent museum Adrià is set to open at the El Bulli Foundation in 2021. documenta 12 In 2007, Adrià was invited to participate in documenta, "a sort of art world Olympics." Adrià felt like an intruder at the event, saying "artists all over battle all their lives to receive an invitation to display their work at documenta and now I, a cook, am asked to go along!" Organizer Roger Buergel told Adrià that he believed "that to create a new cooking technique was as complicated and challenging as painting a great picture. He said that he sees the work [Adrià] does as a new artistic discipline, that [Adrià's]