The Cooking of the future: Science and Cooking
- Posted by Gastrocultura
- On January 10, 2017
MONDAY, 20th FEBRUARY 2017
- History of the relationship between science and cooking.
- Molecular gastronomy.
- Chefs committed to the link between Science and Cooking, and their most recent contributions to gastronomy.
- “Science & Cooking”: experience in Harvard University, 2012.
- Awakening consciousness: new products, globalization, food waste and sustainability.
- New cooking methods, evolution of culinary tools: from the mortar to 3D printing.
- cross-cutting issues: Cooking 2.0 and the Net IT management. Cooking, science and health. Social responsibility and cooking. Cooking as an instrument against poverty and social reporting, and social integration. Science + Cooking and Health.
- Science and cooking bibliography.
- The cooking of the future: practical part.
Teacher: Pere Castells.
- Date: 20 February Monday.
- Time: 16:00-19:00 h.
- Price: 90,00€ + IVA.
- Where: Gastrocultura Mediterránea, in Príncep Jordi street, 1 – 5, Barcelona 08014.
- Course Manual & Attendance Diploma.
- Class Size: Max. 12 PAX.
If you are interested on this course, please contact us.
934.23.95.80 | info@gastroculturamediterranea.com