Ressenya Science & Cooking World Congress (Barcelona 2019)

Authors

  • Pere Castells Esqué Institut d'Estudis Catalans

Abstract

Els dies 4, 5 i 6 de març va tenir lloc el Science & Cooking World Congress (Barcelona 2019). Aquest congrés és un projecte del Tercer Congrés Català de la Cuina emmarcat en l’eix de debat 4. El coneixement culinari a Catalunya ofereix una cobertura excel·lent per establir la marca Science and Cooking Barcelona, que té l’objectiu de perdurar més enllà del Congrés i anar-se consolidant any rere any. El congrés compta amb la presència de grans cuiners i gent rellevant en el camp de la ciència i la cuina. 

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Author Biography

Pere Castells Esqué, Institut d'Estudis Catalans

President del Comité Organitzador del Science and Cooking World Congress (Barcelona, 2019). Col·laborador a El Bulli Taller. Responsable del Departament de Recerca Cientifi cogastronòmica de la Fundació Alícia (2004-2012). Membre de la Junta de l’ACCA. Col·laborador de la revista Investigación y Ciencia i del curs Science and cooking de la Universitat Harvard. Impulsor de les empreses Gastrocultura Mediterránea, dedicada al desenvolupament de projectes socials de gastronomia, i Gastroventures, dedicada a la recerca gastronòmica.

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How to Cite

Castells Esqué, P. (2019). Ressenya Science & Cooking World Congress (Barcelona 2019). TECA: Tecnologia I Ciència Dels Aliments, 18, 67–69. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/146046

Issue

Vol. 18 (2019)

Section

Articles

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