{"id":1861,"date":"2022-02-18T23:59:18","date_gmt":"2022-02-18T22:59:18","guid":{"rendered":"https:\/\/www.perecastells.com\/la-cuina-del-futur-la-cocina-del-futuro\/"},"modified":"2024-07-05T18:05:49","modified_gmt":"2024-07-05T17:05:49","slug":"la-cuina-del-futur-la-cocina-del-futuro","status":"publish","type":"post","link":"https:\/\/www.perecastells.com\/en\/la-cuina-del-futur-la-cocina-del-futuro\/","title":{"rendered":"La cuina del futur. La cocina del futuro"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-960\" src=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/c1f9855ba00f13410822c6283dc95ca7-209x300-2.jpg\" alt=\"\" width=\"209\" height=\"300\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-961\" src=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/731694d3b529ea798972508abe413868-206x300-1.jpg\" alt=\"\" width=\"206\" height=\"300\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-962\" src=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/Chile-213x300-1.jpg\" alt=\"\" width=\"213\" height=\"300\" \/><\/p>\n<p>The kitchen of the future will not be like as we have known it so far. It has already produced a substantial change in the social perception of the cooking phenomenon. The kitchen has acquired an unimaginable prestige just one year and this will mark the events of the future. Many of these changes are already happening today and this new perspective is going to introduce progressive changes in the whole society through the kitchen. The joint efforts of cooks as well as historians, artists, architects, chemists, doctors, pharmacists, nutritionists, physicists, engineers, philosophers and others, who represent consolidated academic disciplines, will make the evolution of cooking cap into the future receive a conceptual impulse that will revert to the entire society with cuisine, science and health as basic axes.<\/p>\n<p>They have participated:<\/p>\n<p>M\u00e0rius Rubiralta, for the prologue<\/p>\n<p>Josep Boatella, for the presentation<\/p>\n<p>Tom Hockaday, foreword.<\/p>\n<p>I come to specialists<\/p>\n<p>Carme Ruscalleda, for chapter 1. Cook. Restaurants Sant Pau in Sant Pol de Mar, Sant Pau in Tokyo and Moments in Barcelona.<br \/>\nAlbert Monferrer, for chapter 2. Veterinarian. Technical Director of BDN Food Solutions.<br \/>\nCristina Andr\u00e9s-Lacueva, chapter 3. Professor and Coordinator of the Biomarkers and Nutritional Metabolomics Research Group. Department of Nutrition and Bromatology. Faculty of Pharmacy. University of Barcelona.<br \/>\nMart\u00ed Guix\u00e9, for chapter 4. General designer.<br \/>\nJos\u00e9 Alfonso Canicio, for chapter 5. Chemical Engineer. Professor Emeritus of Industrial Chemistry at IQS. Expert in fine chemicals, natural extraction, environment and aquaculture.<br \/>\nXavier Costa, chapter 6. General Manager of L\u00e9ku\u00e9.<br \/>\nFelip Fenollosa, for chapter 7. General Director of the CIM Foundation &#8211; UPC.<br \/>\nJosep M\u00aa Monfort, for chapter 8. Director General of the Institute of Research and Agrifood Technology of the Generalitat de Catalunya.<br \/>\nJordi Torres, for Chapter 9. Professor at the UPC and BSC, expert in advanced computing technologies and data analytics.<br \/>\n\u00c0ngela Jover, for chapter 10. Deputy Director General of Fair Cuisine &#8211; Cassi\u00e0 Just Foundation.<br \/>\nRam\u00f3n Estruch, for chapter 11. Department of Internal Medicine. Hospital Clinic. University of Barcelona.<br \/>\nFerran Adri\u00e0, for the epilogue. Chef. The Bulli Foundation.<br \/>\nJoan Roca, for the epilogue. Chef. Restaurant El Celler de Can Roca.<\/p>\n<p>The kitchen of the future published in Chile. The publishing house Catalonia de Chile will decide on an edition for the Iberoamerican countries<br \/>\nM\u00e9s informaci\u00f3 sobre aquest text d&#8217;origenEs requereix el text d&#8217;origen per obtenir informaci\u00f3 addicional sobre la traducci\u00f3<br \/>\nEnvia suggeriments<br \/>\nTaulers laterals<\/p>\n<p><a href=\"https:\/\/ingenieria2030.org\/2016\/04\/28\/pere-castells-innovacion-gastronomica\/\" target=\"_blank\" rel=\"noopener\">Saber m\u00e9s 1<\/a><\/p>\n<p><a href=\"http:\/\/centrodeinnovacion.uc.cl\/innovando-desde-la-gastronomia-con-pere-castells\/\" target=\"_blank\" rel=\"noopener\">Saber m\u00e9s 2<\/a><\/p>\n<p><a href=\"https:\/\/www.ing.uc.cl\/noticias\/innovando-desde-la-gastronomia-con-pere-castells\/\" target=\"_blank\" rel=\"noopener\">Saber m\u00e9s 3<\/a><\/p>\n<h3><strong>Presentacions<\/strong><\/h3>\n<p><strong>Dia 5 de mar\u00e7 2016 a les 18 h La casa del llibre Rambla de Catalunya,37. Barcelona<\/strong><\/p>\n<p><strong>Dia 15 de mar\u00e7 2016 a les 19 h Llibreria 22 . Girona<\/strong><\/p>\n<p><strong>Dia 14 d&#8217;abril 2016 a les 19 h Llibreria Saltamart\u00ed. Badalona<\/strong><\/p>\n<p><strong>Dia 15 d&#8217;abril 2016 a les 19 h Llibreria Caselles. Lleida<\/strong><\/p>\n<p><strong>Dia 22 d&#8217;abril 2016 a les 19 h Llibreries de Capellades.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-965\" src=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/Capellades-300x167-1.jpg\" alt=\"\" width=\"300\" height=\"167\" \/><\/p>\n<p>23 abril Firma amb Carme Ruscalleda de 5 a 6 de la tarda a Rambla Catalunya 20 (entre Diputaci\u00f3 i Gran Via)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-964\" src=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/ca580884774ebe9037b7394fcabdccbe-300x225-1.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>El viernes 13 de mayo, a las seis de la tarde, en la librer\u00eda ELKAR.\u00a0<strong>El chef Andoni Luis Aduriz present\u00f3 en Donostia <em>La cocina del futuro<\/em>, el libro de Pere Castells\u00a0que conceptualiza cocina, ciencia y salud.<\/strong><\/p>\n<p>Conferencias y La cocina del futuro en Santiago de Chile<\/p>\n<p>Versi\u00f3 kindle<\/p>\n<p>Versi\u00f3n en castellano<\/p>\n<p><a href=\"https:\/\/www.amazon.es\/COCINA-DEL-FUTURO-CIENCIA-SALUD-ebook\/dp\/B01ITNB1CK\/ref=sr_1_8?ie=UTF8&amp;qid=1469259186&amp;sr=8-8&amp;keywords=La+cocina+del+futuro\">https:\/\/www.amazon.es\/COCINA-DEL-FUTURO-CIENCIA-SALUD-ebook\/dp\/B01ITNB1CK\/ref=sr_1_8?ie=UTF8&amp;qid=1469259186&amp;sr=8-8&amp;keywords=La+cocina+del+futuro<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Versi\u00f3 catal\u00e0 de &#8220;La cuina del futur&#8221;<\/p>\n<p><a href=\"https:\/\/www.amazon.es\/s\/ref=nb_sb_noss?__mk_es_ES=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;url=search-alias%3Daps&amp;field-keywords=La+cuina+del+futur\">https:\/\/www.amazon.es\/s\/ref=nb_sb_noss?__mk_es_ES=%C3%85M%C3%85%C5%BD%C3%95%C3%91&amp;url=search-alias%3Daps&amp;field-keywords=La+cuina+del+futur<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The kitchen of the future will not be like as we have known it so far. It has already produced a substantial change in the social perception of the cooking phenomenon. The kitchen has acquired an unimaginable prestige just one year and this will mark the events of the future. Many of these changes are [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[42],"tags":[],"class_list":["post-1861","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-altres-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La cuina del futur. La cocina del futuro - Pere Castells<\/title>\n<meta name=\"description\" content=\"The kitchen of the future will not be like as we have known it so far. 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