Huitlacoche – the Aztec caviar
One of the problems with crops is diseases that destroy harvest and spread quickly. Farmers have many solutions, such as fertilizers or crop rotation. In Mexico, however, maize disease was treated in a very different way. Centuries ago, the Aztec tribes realized that they could make use of infected plants. Corn stalk is a plant […]
Is there an obesity gene?
Obesity is one of the most serious civilization diseases of the 21st century. It means excessive accumulation of adipose tissue in the body. What level of body fat are we discussing? In the case of women, this is a level above 25% of the total body weight, and in the case of men above 15%. […]
Slow Food and sustainable growth: the way to a better future
Slow food gained popularity as a response to the fast-paced, convenience-based culture that characterizes much of modern life. According to sources, the concept originated in 1986 in Italy. Food critic Carlo Petrini expressed his opposition to the well-known fast-food chain. With the values of local, seasonal and traditional production, slow food promotes a more sustainable […]
What is chocolate tempering?
Let’s talk about something sweet again! What comes to your mind first? Chocolate, of course! Today we come to you with an interesting topic. Do you know what chocolate tempering is? It’s not a very common term and we won’t be surprised if it’s your first time hearing about it. So let’s start from the […]
The gut – link to depression
Over the years and through research, experts and studies have increasingly highlighted the role of the intestines, the gut – link to depression in our body, often describing them as our “second brain.” But why? That is because the nervous system of the intestines is similar in structure to the nervous system. Both are based […]
My ice cream looks salty: the taste expectations
Surely you’ve heard that the taste buds on our tongue are responsible for whether we feel the sweet, bitter, salty, or sour taste of a dish. You may even know that the tongue is not as rigidly divided into taste zones as the illustrations of a biology textbook suggested. However, this still does not fully […]
The most important ingredient in cooking – time
Soups, stews, or other spicy dishes – uneaten in the depths of the fridge, or standing alone on the turned-off burner. When do they get a patch – leftovers, and when should they not? What processes take place in them? Someone will say that they ferment, as with leftovers. And others will say: lie. However, […]
A Culinary Odyssey with Chef Albert Adrià
At the core of Chef Albert's culinary ethos lies a profound connection with the product and a deep appreciation for its seasonality. He passionately declared, "This is my karma—what is the product? This is what characterizes my work—the product, the seasonality of the product."
Understanding Component Communication in a Globalized Culinary Landscape – Debora Fadul
A profound exploration of this culinary globalization occurred during the enlightening event, Food Meets Science, where Chef Debora Fadul (DIACA), in collaboration with producer Carmen Rueda (Traspatio Maya), delved into the critical importance of communication at the level of individual ingredients for both chefs and farmers.
The honey made from bread – Jordi Roca
The feast of the Food Meets Science Conference started unusually: with the desert. The first Speaker to host a presentation was Jordi Roca, a famous pastry chef from El Celler De Can Roca.