Posts Tagged ‘Alicia’

Cooking science – condensed matter

Monday, August 22nd, 2011

The book Cooking science – Condensed matter by Adria Vicenc came out last year, but only recently did it appear on my radar. This 75 page preview suggests that it is part coffee table book and part documentation of modern Catalan cuisine combined with short essays on various topics such as food preservation and synaesthetic cooking. Add to that a dash of technology and large photos and descriptions of a sous vide water bath, a rotary evaporator, a freeze drier etc. It’s kind of like a light version of Modernist Cuisine. In his introduction Ferran Adria states that: (more…)

International Journal of Gastronomy and Food Science

Wednesday, March 25th, 2009

The International Journal of Gastronomy and Food Science (IJGFS) is planned for launch this year. Elsevir is mentioned as a publisher, but there is currently no further information on the Elsevir website. The journal is initiated by AZTI-tecnalia, a Spanish technology center specializing in marine and food research, in collaboration with ALICIA, a Catalan research centre focusing on technological innovation in kitchen science and the dissemination of agronourishment and gastronomic heritage. The restaurant Mugaritz and the websites aliment@tec and Ciencia y gastronomia also have their logos on the IJGFS website. The objective of the journal is to “fill the gap in the expanding fields of Gastronomy and Food Science, by adopting a scientific approach”.
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“Dialogos de Cocina” with molecular gastronomy webcasts

Tuesday, March 13th, 2007

Dialogos de Cocina took place in San Sebastian, Spain, on March 12 and 13. Monday’s program featured a session on Technology, Technique and Science which should be of great interest to the molecular gastronomy community. The sessions have been made available as webcasts available in English, French and Spanish. Look out for the following topics:

Monday, March 12

16.00-16.30
Other Ways of Thinking, Toni Massanes (Fundación Alicia).

16.40-17.10
Other Ways of Understanding, Antonio Duch (Fundación Azti).

17.20-17.50
Other Ways of Doing it, Harold McGee.

18.00-18.30
Other Ways of Seeing it, Davide Cassi.

18:40-19:40
What can Science Offer us in Addition to Techniques and Technology?,
Round table discussion with Toni Massanes (Fundación Alicia), Antonio Duch (Fundación Azti), Harold Macgee (writer), Davide Cassi (scientist), Heston Blumenthal (chef).

Update: Kate Hill at IACP (International Association of Culinary Professionals) has written an extensive report on the meeting.