The Cooking of the future: Science and Cooking

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