1.0Pere Castellshttps://www.perecastells.com/en/Ciencia y Gastronomía - Pere Castellsrich600338<blockquote class="wp-embedded-content" data-secret="aa7T5kbMH5"><a href="https://www.perecastells.com/en/ciencia-y-gastronomia/">Ciencia y Gastronomía</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.perecastells.com/en/ciencia-y-gastronomia/embed/#?secret=aa7T5kbMH5" width="600" height="338" title="“Ciencia y Gastronomía” — Pere Castells" data-secret="aa7T5kbMH5" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
/* <![CDATA[ */
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
/* ]]> */
</script>
https://www.perecastells.com/wp-content/uploads/2022/02/Sin-título-1-copia.jpg1000500Dialogue, tradition and innovation After 25 years of the congress held in Erice that laid the foundations for molecular gastronomy, this monograph offers an excellent journey through the history and development of this new discipline that emerged from the dialogue between scientists and chefs. Presented by Professor Davide Cassi, the publication brings together a selection […]