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Voted the world's best restaurant, Spain's elBulli near Barcelona offers an unusual culinary experience, from hot velvet-crab aspic with mini-corncob couscous to ice-cold liquorice nitro-dragon dessert. Innovative head chef Ferran Adrià explains how science and haute cuisine can work together.
Manufacturing in China and India has seen huge expansion, but California's Silicon Valley can breathe easy — the countries are still some way from becoming world innovation leaders, explains Ming-Wei Wang.
