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Creativity and business studies: From liquid raviolis to illiquid businesses

(published in The Economist, Oct 2011) At its peak, Ferran Adria’s elBulli restaurant in Spain was fielding 2m requests for one of the 8,000 dining places it made available each season. It seemed an unstoppable success. Customers were clamoring to pay €250 for a 30-course meal of such delights as liquid raviolis, caviar made from … Continue reading

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