{"id":1869,"date":"2022-02-18T22:27:59","date_gmt":"2022-02-18T21:27:59","guid":{"rendered":"https:\/\/www.perecastells.com\/events-2017\/"},"modified":"2022-04-26T07:38:28","modified_gmt":"2022-04-26T06:38:28","slug":"events-2017","status":"publish","type":"post","link":"https:\/\/www.perecastells.com\/es\/events-2017\/","title":{"rendered":"Events 2017"},"content":{"rendered":"

Ci\u00e8ncia i cuina. Universidad de Parma<\/strong><\/p>\n

Un plaer treballar amb Davide Cassi en divulgaci\u00f3 i en el nostre nou llibre.<\/p>\n

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\"\"<\/p>\n

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Palestra A Cozinha do futuro<\/strong><\/p>\n

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Science and Cooking: Tecnologia aplicada amb el chef 2 estrelles Michelin Jordi Cruz i Pere Castells (Gastrocultura Mediterr\u00e0nia)<\/strong><\/p>\n

DESCRIPCI\u00d3<\/strong>: En el segle XXI, el fet culinari s’ha anat acostant a l’entorn cient\u00edfico-tecnol\u00f2gic. En aquesta sessi\u00f3 es va analitzar propostes culin\u00e0ries amb aportacions cient\u00edfico-t\u00e8cniques.<\/p>\n

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Conferencia de Ci\u00e8ncia i cuina a Benasque 11 agost 2017<\/strong><\/p>\n

\u00bfQue est\u00e1<\/strong> pasando en nuestra<\/strong> cocina?\u00a0De la supersimetria a las texturas<\/strong> blandas<\/strong><\/p>\n

Centro de Ciencias de Benasque Pedro Pascual a las 19 h conferencia taller sobre la cocina y su relaci\u00f3n con la ciencia.<\/p>\n

Les mil i una nits. Catalunya radio<\/strong><\/p>\n

Enamora’m per l’est\u00f3mac! (Men\u00fas per seduir)<\/h1>\n

https:\/\/www.ccma.cat\/catradio\/alacarta\/les-mil-i-una-nits-de-la-maria-de-la-pau-janer\/enamoram-per-lestomac-menus-per-seduir\/audio\/969441\/<\/a><\/strong><\/p>\n

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Les mil i una nits. Maria de la Pau Gener. Plaers connectats (Sexe i menjar)<\/strong><\/p>\n

El gastr\u00f2nom indi Pushpesh Pant diu que menjar i fer sexe s\u00f3n activitats humanes germanes, perqu\u00e8 tenen un cicle vital id\u00e8ntic: l’expectativa, l’\u00e8xtasi i la sacietat. Avui, a \u00abLes 1.001\u00bb, aprofundim en la relaci\u00f3 indissociable entre sexe i menjar amb Ada Parellada, Pere Castells i Al\u00edcia Romero.<\/a><\/p>\n

https:\/\/www.ccma.cat\/catradio\/alacarta\/les-mil-i-una-nits-de-la-maria-de-la-pau-janer\/plaers-connectats-sexe-i-menjar\/audio\/943829\/<\/a><\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Plaers bessons (Sexe i xocolata)<\/h1>\n

07\/04\/2017<\/p>\n

 <\/p>\n

El menjar i el sexe sempre han estat connectats per\u00f2 hi ha un aliment per excel\u00b7l\u00e8ncia que associem ben r\u00e0pid a la sexualitat: la xocolata. Per qu\u00e8 sempre han estat connectats? \u00c9s cert que atreu m\u00e9s les dones que els homes? Menjar xocolata \u00e9s una bona cura per als cors trencats? I al llit… es porten b\u00e9 la xocolata i els llen\u00e7ols? \u00c9s afrodis\u00edaca? \u00c9s estimulant?\u00a0Tot aix\u00f2 i m\u00e9s amb Imma Sust, periodista i col\u00b7laboradora d’Amantis; Pere Castells, qu\u00edmic i investigador de q\u00fcestions relacionades amb la cuina i els aliments, i N\u00faria Ribera, comunicadora del m\u00f3n de la xocolata i una de les fundadores de Xocolatt, un projecte dedicat a divulgar la cultura del cacau.<\/p>\n

https:\/\/www.ccma.cat\/catradio\/alacarta\/les-mil-i-una-nits-de-la-maria-de-la-pau-janer\/plaers-bessons-sexe-i-xocolata\/audio\/958015\/<\/p>\n

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\u00a0<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

El futur de l’alimentaci\u00f3. Sostenibilitat. 27 i 28 de juny 2017<\/strong><\/p>\n

-Dimarts 27 de juny 2017. Focus Group. Laboratorio de Ecoinnovaci\u00f3n. Escenaris per l’alimentaci\u00f3 del futur<\/p>\n

-Dimecres 28 de juny Jornada Intercluster Food & Design organitzada pel Cluster Disenny<\/p>\n

http:\/\/wesend.whads.com\/w\/aAskr892U7c1MhG1rq8LES9Q\/EtgF3DGX15nce30W5g763mmw\/QU5YLgw4iA7Mi4Tjc8928vnw<\/a><\/strong><\/p>\n

FIRABELL 28 DE MAIG 2017<\/strong><\/p>\n

En el marc de Firabell a Bellcaire d’Urgell es va fer un taller de Ci\u00e8ncia i cuina.<\/p>\n

\"\"<\/strong><\/p>\n

Participaci\u00f3 a Pint of Science (Benasque- Castej\u00f3n de Sos) 15-17 de maig 2017<\/strong><\/p>\n

Tapas donades a bars relacionades amb les comfer\u00e8ncies de Ci\u00e8ncia. Elaborades a l’Escola de cuina de Guayente<\/p>\n

\"\"<\/strong><\/p>\n

Participaci\u00f3 a IX Congreso CyTA-CESIA (Madrid)<\/strong>\u00a0<\/strong><\/p>\n

Participaci\u00f3 \u00a0dia 18 de maig a les 18h 15′ amb la ponencia \u00abLa revoluci\u00f3n culinaria del siglo XXI. Las texturas\u00bb. \u00a0On es va presentar la linia T\u00f6ufood.<\/p>\n

Es pot consultar el programa cient\u00edfic a:<\/p>\n

http:\/\/www.cytacesia2017.com\/esquema.asp<\/a><\/strong><\/p>\n

Alimentaci\u00f3n, Gastronom\u00eda y ciencias \u00f3micas. Jornades a Donosti<\/strong><\/p>\n

Participaci\u00f3 a les Jornades \u00abAlimentaci\u00f3n, Gastronom\u00eda y ciencias \u00f3micas\u00bb.<\/p>\n

Documentaci\u00f3 explicativa<\/p>\n

http:\/\/www.perecastells.com\/wp-content\/uploads\/2017\/05\/Programa-Encuentro-Expertos-2017.pdf<\/a><\/strong><\/p>\n

Cursos a Gastrocultura Mediterr\u00e0nia<\/strong><\/p>\n

http:\/\/www.perecastells.com\/wp-content\/uploads\/2017\/01\/cursos2017A3.pdf<\/a><\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Imagine Food Tech Basque Culinary Center<\/strong><\/p>\n

Participaci\u00f3 a la presentaci\u00f3 d’un viatge des sensacions gastron\u00f2miques<\/p>\n

Aqu\u00ed pots veure la web i v\u00eddeo del programa.<\/p>\n

https:\/\/imagine.cc\/foodtech\/2017<\/a><\/strong><\/p>\n

Revista Ruralcat \u00abGastronomia i productes agroalimentaris\u00bb<\/strong><\/p>\n

Publicat, a RuralCat, el Dossier T\u00e8cnic n\u00famero 86, titulat \u201cGastronomia i productes agroalimentaris\u201d.<\/p>\n

Divulgaci\u00f3 ci\u00e8ncia i cuina als nens<\/strong><\/p>\n

El dimecres 22 de mar\u00e7 es va fer un taller de ci\u00e8ncia i cuina a l’Escola de Villena d’Esplugues de Llobregat.<\/p>\n

\"\"<\/p>\n

El dimecres 29 de mar\u00e7 a l’Escola Dolors Mart\u00ed (Igualada)<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Ci\u00e8ncia i cuina. Universidad de Parma Un plaer treballar amb Davide Cassi en divulgaci\u00f3 i en el nostre nou llibre. Palestra A Cozinha do futuro Science and Cooking: Tecnologia aplicada amb el chef 2 estrelles Michelin Jordi Cruz i Pere Castells (Gastrocultura Mediterr\u00e0nia) DESCRIPCI\u00d3: En el segle XXI, el fet culinari s’ha anat acostant a […]<\/p>\n","protected":false},"author":1,"featured_media":1541,"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":[45],"tags":[],"class_list":["post-1869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events-2024-25"],"yoast_head":"\nEvents 2017 - Pere Castells<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.perecastells.com\/es\/events-2017\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Events 2017 - Pere Castells\" \/>\n<meta property=\"og:description\" content=\"Ci\u00e8ncia i cuina. 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