Recerca gastronomicocientífica : un món per descobrir

Authors

  • Pere Castells Esqué

Abstract

Since the last ten years of the 20th century, we realize a close relationship between science and cooking. Themost important chefs and the best restaurants have included the scientist investigation and the scientist methodology in their daily task.Definitely the Catalan cooking has a great role in thismovement; see how El Bulli, Celler de Can Roca, Sant Pau, andmany other restaurants work according to thatmethodology. In that context the Foundation Alicia was born.

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Published

2009-03-11

How to Cite

Castells Esqué, P. (2009). Recerca gastronomicocientífica : un món per descobrir. TECA: Tecnologia I Ciència Dels Aliments, 39–40. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/47509.001

Issue

Núm. 13 : desembre 2008

Section

Science and Gastronomy

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