IGCAT attended a public discussion between Ferran Adrià and Israel Ruiz on the theme “Keys to Creativity and Innovation”. They talked about creativity, innovation, training, science and opportunities in the conference which was held on June 25 at CaixaForum in Barcelona. The meeting was organized by the Association of Scholarship Holders
Newsletter EUHTStPol. The trend is to look for trends. Nowadays businesses need to include a ‘plus’. A plus in order to attract customers, a bit saturated of proposals. The goal is to give life to spaces like the famous restaurant L’Eggs by Paco Perez, invited chef of the recent Contest
Creativity is a critical prerequisite to innovation, which in turn is a major contributor to organisational success and survival. To date, analysis of creativity and innovation in culinary practice has been limited, with identified research gaps relating to drivers, barriers, sources and diffusion of innovation. Further, as an everyday activity,
Chef, culinary innovator, TV presenter, author, international judge and food archaeologist Alan Coxon has been invited to assist in the Government’s international Great Britain campaign. Coxon will represent and promote the British food, beverage and tourism industries as part of the campaign, working alongside Visit Britain. The multifaceted role also sees Coxon
What is the criteria by which we choose a restaurant? Delicious food, excellent service, and nice atmosphere of course. However, there is more to dining than just eating, and there are restaurants that do not fit the description above. What’s more, they are the complete opposite, with an ambiance that
What is territory? What is a great product? What does culture of gastronomy mean? These are simple questions an event that has been going on the gourmet calendar every year has been trying to answer: Le Strade della Mozzarella (Mozzarella Roads). Three days of meetings, discussions, contaminations, rielaborations of an
New York City didn’t invent the restaurant. That honor goes to France, and even in the United States, the earliest-known restaurant was in Boston — Julien’s Restorator, which opened in 1794. But it didn’t take long for New York to catch up. In 1810, the city directory listed five free-standing “victualling houses.”
The first eco-gastronomy congress was jointly organized by the Municipality of Cittaslow Gökçeada, Çanakkale Onsekiz Mart University (ÇOMÜ), and the South Marmara Development Agency in Gökçeada. 39 presentations were delivered at 7 sessions. The congress was spiced up by the workshops intended to get the participants to meet new tastes. Moreover,
Lima, May 05. The traditional Peruvian cuisine will be applying to become an Intagible Cultural Heritage next year as it merits its place on the United Nations Organization for Education, Science and Culture (UNESCO)’s landmark list. The idea started with remarks of the country’s Deputy Minister of Culture and Cultural Industries,
Picasso’s sangria, Emily Dickinson’s gingerbread, Frida Kahlo’s red snapper, and other delectable delights from beloved artists and writers. Art historian, literature scholar and professor Mary Ann Caws constructs an “amalgam of literary passages, recipes, still-lifes, photographs and film frames” related to food, featuring contributions from such icons of modern art and modernist literature
According to The Budapest Observatory: «Haute cuisine and universities are bordering culture proper, thus we found it justified to check the standing of our area east-central European area on two recently published rank lists. I wish we had not done so. We are absent from the top 100 best restaurantsand the top 100
The 45-year-old Jazz Fest that started on Friday in the heart of the Crescent City is a celebration of the music that defines New Orleans as well as the local Cajun food that has developed a global following. Fest producer Davis believes that Jazz Fest is a unique reflection Louisiana’s music
Noma regained its title as the world’s best restaurant, toppling El Celler de Can Roca,which won last year for the first time. Chef Rene Redzepi and his colleagues from the Copenhagen establishment, known for foraged ingredients and its new Nordic cuisine, were awarded the top prize by the World’s 50 Best
We’ve all seen them. The waiter plops a gorgeous plate of sumptuous food on the table but, rather than taking out a fork and knife to tuck in, they grab their cellphone and snap a photo. Within minutes, it has been hashtagged #foodporn or #cameraeatsfirst and posted to Tubmlr, Twitter,
Slow Food’s mission is “good, clean and fair food for all,” and of course, that means a focus on local, sustainable and ethical food. But part of the “good” in the “good food” in our mission is also about history, tradition, and connection. Delicious food is always made a little
A journey through Thailand, Malaysia and Vietnam in search of the best cooking classes and culinary advice from chefs and grandmothers alike: in this three-part series «Fine Dining Lovers» presents the best dishes, tips, and tricks learnt along the way. First stop: Ao Nang, Thailand for an adventure in curry pastes.
