Conferences
History, anthropology, philosophy, psychology, music, painting, scenic arts, physics, chemistry, agronomy … Because art and the social and natural sciences are intimately related to gastronomy.
Formative and informative lectures
Some of our proposals:
FOOD
AUTUMN: MUSHROOM SEASON
TRUFFLE : BLACK COOKING DIAMOND
CRAZY ABOUT CHERRIIES
SUGAR AND SWEETENERS
DAIRY PRODUCTS
BEANS, PEAS AND OTHER LEGUMES
APHRODISIAC FOOD?
DRY FRUITS
ICE CREAM
TRENDS
What do we eat?
Food additives
Energy drinks
Light soft drinks
Science and cooking
The new food lexic
Food labelling
Snacks
Eating and aging
Globalized cooking
Functional food
Transgenic food
New ingredients from abroad into our kitchen
TRADITIONS
CHRISTMAS COOKING AND TRADITIONS AROUND THE WORLD
MARZIPAN
MEDITERRANEAN DIET
HISTORY OF GASTRONOMY
Celebrity Chefs
Food & TV
Important cookbooks through history
Banquets, hosts and Ancient Greek culinary arts
Curious stories in gastronomy
Ancient Egypt food and cooking
Catalan cuisine: history and new trends
Al-Andalus cooking
Middle Age cooking
Prehispanic cooking
Lucullus and Rome cooking
> BackAUTUMN: MUSHROOM SEASON
TRUFFLE : BLACK COOKING DIAMOND
CRAZY ABOUT CHERRIIES
SUGAR AND SWEETENERS
DAIRY PRODUCTS
BEANS, PEAS AND OTHER LEGUMES
APHRODISIAC FOOD?
DRY FRUITS
ICE CREAM
TRENDS
What do we eat?
Food additives
Energy drinks
Light soft drinks
Science and cooking
The new food lexic
Food labelling
Snacks
Eating and aging
Globalized cooking
Functional food
Transgenic food
New ingredients from abroad into our kitchen
TRADITIONS
CHRISTMAS COOKING AND TRADITIONS AROUND THE WORLD
MARZIPAN
MEDITERRANEAN DIET
HISTORY OF GASTRONOMY
Celebrity Chefs
Food & TV
Important cookbooks through history
Banquets, hosts and Ancient Greek culinary arts
Curious stories in gastronomy
Ancient Egypt food and cooking
Catalan cuisine: history and new trends
Al-Andalus cooking
Middle Age cooking
Prehispanic cooking
Lucullus and Rome cooking