BCULINARYLAB WILD PLANTS SYMPOSIUM 2017
The second BCulinary LAB was on wild plants. The work carried out in recent years by the LAB was shown and different world-renowned experts were gathered to address the highly relevant topic that is wild plants in gastronomy.
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GASTRONOMY & TECH 2050
In June 2017, at the BCC premises, experts from the world of academia, business and ‘gastronomists’ from different fields debated about the ways to create a new gastronomy and food system by 2050. At the event, there was a particular focus on the possibilities offered by technology,
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