Is science essential to gastronomy? Does gastronomy rely on science daily? Absolutely! These two fields are inseparable, constantly influencing and enriching each other. This year’s conference will focus on “The Future of Food (R)evolution,” where the intersection of culinary art and scientific innovation takes center stage.
As always, you can look forward to fascinating talks from world-renowned chefs and leading scientists, along with live cooking demonstrations that bring the theory to life. Join us for an exploration of how science is shaping the future of food!
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In action
350+
ATTENDEES
6
SPEAKERS AND PRODUCERS
5
COOKING DEMONSTRATIONS
2024
Speakers
READ ABOUT
The presentations
AGENDA
Highlights
The Future of Food (R)evolution
- 15:30 Welcome/Registration
- 16:30 - 16:45 Opening by Antonio Bachour
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16:45 - 17:20 Ángel León, Aponiente, Spain
The sea from another perspective -
17:20 - 17:55 Kaitai Show - Balfegó
The ancient Japanese art of cutting a bluefin tuna specimen. -
17:55 - 18:30 Himanshu Saini, Trèsind Studio, UAE
Inspiration "SADYA" celebration of flavors - 18:30 - 18:50 coffee break
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18:50 - 19:25 Tala Bashmi, Fusions by Tala, Bahrain & Prof. Daniel Newman, University of Durham, UK
MURRI UNVEILED: how did a fermented condiment shape the flavour of pre-modern Arab cuisine? - 18:25 - 19:10 Debora Fadul on Papaya and Oregano de monte
- 19:10 - 19:55 Albert Adrià on Coconut
- 19:55 - Summary and closing remarks
- 20:05 - standing dinner with music and a lot of fun
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