The archetype has no form of its own, but it acts as an "organizing principle" on the things we see or do. It works the way that instincts work in Freud's theory: At first, the baby just wants something to eat, without knowing what it wants. It has a rather indefinite yearning which, nevertheless, can be satisfied by some things and not by others. Later, with experience, the child begins to yearn for something more specific when it is hungry -- a bottle, a cookie, a broiled lobster, a slice of New York style pizza.
According to Erik Erikson 's "Stages of Psychosocial Development" , the human personality is developed in a series of eight stages that take place from the time of birth and continue on throughout an individual's complete life. He characterises old age as a period of "Integrity vs. Despair", during which a person focuses on reflecting back on his life. Those who are unsuccessful during this phase will feel that their life has been wasted and will experience many regrets. The individual will be left with feelings of bitterness and despair. Those who feel proud of their accomplishments will feel a sense of integrity. Successfully completing this phase means looking back with few regrets and a general feeling of satisfaction. These individuals will attain wisdom, even when confronting death.    Coping is a very important skill needed in the aging process to move forward with life and not be 'stuck' in the past. The way a person adapts and copes, reflects his aging process on a psycho-social level. 
In Adria’s kitchen-laboratory, using chemistry and art, a glass of wine becomes something deconstructed on a flat plate into solids. Adria would ask, “Why drink the wine and speak of what your palate can tell you about its terroir, when you can experience it visually in three-dimensions and consume it with your fork?” And while the world at large, attempting to make sense of his particular approach to food might choose either term when referring to this particular craft, Adria calls himself neither a molecular gastronomist nor a modernist. He sees himself as a deconstructivist, and has been famously quoted as saying that diners came to his famous restaurant, El Bulli, not to eat, but “to have an experience.”