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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