SCRAPS IN CUISINE INSPIRE GASTRONOMIC INNOVATION
The book Revalorización gastronómica de descartes (Gastronomic revalorisation of scraps) has just been published by BCC Innovation, the research centre of the Basque Culinary Center of San Sebastian, which has published a few copies on paper for internal use and offers its free download in digital format (www.bculinarylab.com).
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SUSTAINABILITY & GASTRONOMY CONFERENCE 2018
The 7th Sustainability conference was organised at the Basque Culinary Center with funding from the Provincial Government of Gipuzkoa, as one of the activities promoted during Sustainability Week. During this edition, we gathered
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CULINARY ACTION! LA RIOJA 2018
Culinary Action! La Rioja 2018 is an event for gastronomy entrepreneurs in La Rioja, organised by the Basque Culinary Center in Logroño for 26 November 2018 with 20 participants from the regional gastronomy sector.
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TOWARDS PERSONALISED GASTRONOMY 2050
Project Gastronomía: Towards personalised gastronomy 2050 An event where researchers, chefs, experts from different fields and business leaders gathered at the Basque Culinary Center to explore and discuss the future of
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BCC INNOVATION AT CHEFSACHE 2018
The tenth edition of the Chefsache culinary conference was held on 16 and 17 September 2018 in Düsseldorf, considered Germany’s most important culinary event for the past decade. During its ten years of life, Chefsache has introduced central European audiences to the most prominent figures of international cuisine, including an important
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PROJECT GASTRONOMÍA AT THE COPENHAGEN TECHFESTIVAL
Interfaces -physical and abstract- shape our relationship with food. Whether it is the impulsive urge to “purchase” triggered by a sandwich wrapper or your favourite place to eat lunch, design is the invisible hand that dictates the access and attitudes towards what we eat and how we eat. As new ingredients make their way into
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CULINARY ACTION! CANTABRIA
Last Monday 25 June 2018 the Basque Culinary Center organised a Culinary Action! Workshop in Santander, gathering 14 gastronomy entrepreneurs. This is a summary of their interventions, with the key ideas expressed at this event.
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CULINARY ACTION ALICANTE
Last Monday 28 May 2018 the Basque Culinary Center and Alicante City Council organised a Culinary Action! Workshop in this city, gathering 10 entrepreneurs from the field of cuisine and 3 management experts from the restaurant sector. These were the key messages expressed at this event.
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PROJECT GASTRONOMÍA LONDON
With certain inquisitiveness, some 50 participants including chefs, philosophers, designers, ecologists, technologists, food scientists and gastronomy journalists gathered in Shoreditch for Project Gastronomía, seeking to respond how Londoners will eat in 2050 through the lens of multi-sensory design in the broad sense of the word.
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SECTORAL TECHNOLOGY CENTRE IN GASTRONOMY
The Basque Culinary Center has created the world’s first technology centre specialised in gastronomy, BCC Innovation, which aspires to become a global reference. This centre will make it possible to create knowledge on the gastronomy sector and will meet several goals, such as “transforming knowledge into wealth,
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