Pere Castells, chemistry teacher of secondary education and responsible of the Scientific Department of the Fundación Alicia –el Bullitaller, where he develops the appliance of science and technology to innovation in gastronomy. His most recent research focuses in the characterization of food gelling agents which provide new textures.
Interview
What challenges does participating in this activity have to you?
This new initiative is one of those that creates illusion. One of the dreams of science is the affordable and casual transmission of information, if we add the kitchen in the cocktail shaker, we will get the perfect mixture.
What kind of citizen interest do you think that generate the topics that the Bar in which you participate will addresses?
At first, I believe that there is some kind of suspicion to talk about science, but, by the hand of cooking, it can be a centre of interest that might make possible that we all might learn with this interactive approach that the Science Bar proposes. I am very interested on this.
Pere Castells recommends :
Books
- Hervé This. Los secretos de los pucheros. Ed. Acribia. Zaragoza, 1996
- O. R. Fennema. Química de los alimentos. Ed. Acribia. Zaragoza, 2000
- J. A. Ordóñez Pereda. Tecnologia de los alimentos. Vol I i Vol II Ed. Síntesis. Madrid, 1998
- Maurice Hansen. E for additives. Thorson Publishers Limited
- W.P Edwards, i A. Vercet Tormo. La ciencia de las golosinas. Ed. Acribia. Zaragoza, 2002.
- N. Cubero, A. Monferrer, i J.v. Vilalta. Aditivos alimentarios Ed. Mundi-Prensa AMVditivos Alimentarios”.
- Taules de composició d'aliments Ed. Universitat de Barcelona. Barcelona, 2202
Articles
- Kurtí, N. I This-Benckhard, Hervé. Química y física de la cocina. Investigación y Ciencia, Juny 1994
- Smith D. I Margolskee R. El sentido del gusto. Investigación y Ciencia, Maig 2001
Links
