Science in the kitchen. Scientific and culinary condiments in the art of food

The International Center for Scientific Debate, the Technology Museum of l'Empordà and the Girona Regional Government Casa de Cultura present a cicle of lectures to reflect on the past and future of human food and its relationships with pleasure, creativity, health and scientific and technological breakthroughs

13/10/2011

 

Humanity has used both science and culture as tools to build civilizations and to progress in all areas, including the field of food. The International Center for Scientific Debate —an initiative of Biocat with support from the “la Caixa” Welfare Projects—, the Technology Museum of l'Empordà and the Girona Regional Government Casa de Cultura propose a menu to reflect and debate on the past and future of human food and its relationships with pleasure, creativity, health and scientific and technological breakthroughs. This series of multidisciplinary chats runs from 14 October through 18 November 2011. 

As a condiment to this knowledge, we’ve invited, on one hand, scientists, and, on the other, figures from the arts and other experts with roots in enology, gastronomy and other complementary fields:

  • Jaume Subirós (Hotel Empordà in Figueres)
  • Miquel Berga (Pompeu Fabra University)
  • Enric Canela (University of Barcelona)
  • Gemma Salvador (Department of the Directorate General for Public Health)
  • Pere Puigdomènech (Center for Research in Agricultural Genomics)
  • Pere Planagumà (restaurant Les Cols in Olot)
  • Mònica Mateu (Gallina Blanca Star)
  • Toni Massanés (Alícia Foundation)

The inaugural session in this series of chats, held on 14 October at 8 pm, will be given by Biocat CEO Montserrat Vendrell, Grup Padrosa President Pere Padrosa, and Director of the Girona Casa de Cultura Natàlia Molero.

More information

Time: 8:00 pm
Place: Casa de Cultura • Plaça de l'Hospital, 6 • Girona (map)

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