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We Are What We Eat: A Scientific Approach to Gastronomy. 4 Edition.

 
  • We Are What We Eat: A Scientific Approach to Gastronomy. 4 Edition.
  • 3 credits
  • From 19 November to 5 December 2007.

Coordinators:

  • Daniel Ramón (Universitat de València)
  • Fernando Sapiña (Universitat de València)

Lecturers:

  • Pere Castells (El Bulli Taller Alícia Foundation). Chemistry Professor of secondary education and Responsible of the Scientific Department of the ElBulli Taller Alícia Foundation, where he develops the application of science and technology to the innovation in gastronomy. His most recent investigation focuses on the food gelling agents that generate new textures.
  • Jaume Fábrega (Universitat Autònoma de Barcelona). Professor of gastronomy and Director of the Oenology Course of the UAB School for Tourism & Hotel Management- EUTDH. He is also an art critic, the author of more than 30 books and collaborator in La Vanguardia, El Punt and El Temps, among other media.
  • Daniel Ramón (Universitat de València).  Full University Professor of Food Technology in the Universitat de València and Researcher in the Food Agrochemistry and Technology of the CSIC. Member of the Advisory Committee on Ethics in Scientific and Technological Research of the FECYT. Awarded with the Juan de la Cierva National Investigation award in 2007. His research field is the biotechnological improvement in the wine production, the biotechnological production of agri-cultural concerned food additives and the study and impact of transgenic food.
  • Fernando Sapiña (Universitat de València). Professor of the Inorganic Chemistry and Researcher of the Institute of Material Science (ICMUV). He gives lessons in different courses related to environmental and culinary chemistry. He frequently collaborates with Mètode and Saò magazines with articles about scientific dissemination. His research field is focused on the preparation of materials with industrial applications.
  • Davide Cassi (University of Parma).  Professor of the Physics of the Matter Department of the University of Parma, Italy. His interest in the connexions between science and cuisine brought him to collaborate with the chef Ettore Bocchia, and the result of this collaboration, besides the menus of the Mistral restaurant, were captured in the book “Il gelato estemporaneo e otro invenzioni gastronomiche” (The science in the kitchen stoves and the history of molecular cuisine, ideas, techniques and recipes. TREA Publishing House).

Objectives:

We are what we eat. From this point of view, in the last decades we have made a major progress in the comprehension of this fundamental aspect of our nature.  The history of gastronomy has escalated as a respectable academic field which teaches us that the change is inevitable. The recent radical transformations in our eating habits are a consequence of the history acceleration. Science has entered into kitchens of homes and restaurants by the hand of molecular gastronomy. This discipline can be defined as the application of the scientific principles to the comprehension and improvement of food preparation. The technology of food, developed focusing on the industrial transformations of food, keeps providing kept food with new features, and promises new advances in the applications of genetic engineering. The final synthesis among tradition, science, technology and innovation carries out in the kitchens of some restaurants. The programme will develop through a journey to the history of gastronomy, the molecular gastronomy and food technology.

Programme:

  • 19 and 20 November, from 4 p.m to 7 p.m.
    • Tradition and Change: Historic Evolution of Gastronomy.
    • Jaume Fàbrega
  • 21 and 22 November, from 4 p.m. to 7 p.m
    • Science to the Table: an Introduction to Molecular Gastronomy.
    • Fernando Sapiña
  • 26 and 27 November, from 4 p.m. to 7 p.m.
    • New Techniques, New Products: Last Improvements in Food Technology.
    • Daniel Ramón
  • 3 December.
    • First INDAGA Seminar about Science and Cuisine.
  • 4 and 5 December, from 4 p.m. to 7 p.m.
    • The Culinary Laboratory: Science, Technology and Innovation in Haute Cuisine.
    • Pere Castells
  • To be confirmed: The Cuisine Alchemists documentary.

The course is open to any first, second and third cycle degree student, professionals or people interested in communication and science dissemination.

Places: 40

Location: Colegio Mayor Lluis Vives (Lluís Vives Hall of Residence). A. Blasco Ibáñez, 23 – Valencia.

Price: 50 €