Pere Castells Esqué

 

 


 

Author of chemistry textbooks for high school students published by Ed McGraw Gill, in 2003 he was part of the creation of the scientific department at El Bulli in Spain. In 2004 he took charge of the Alícia Foundation's Department of Scientific Research, where he remained until 2012. Alongside Albert and Ferrán Adrià he co-authored “Modern Gastronomy: a Scientific and Gastronomic Lexicon”. He is a board member of the ACCA. He was the curator of the Cooking Science exhibition in 2010. He is a collaborator in Research and Science for the course “Science and Cooking” at Harvard University (USA). He is currently Coordinator of the Bullipedia Unit at Barcelona University as well as coordinating their Educational Unit for Science and Cooking Research. In this course, Pere tells us about the technology behind freeze-dried foods applied to cooking and its adaptation to ocean sailing.




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Dec 12th 2016

Comer bien en una vuelta al mundo no es tarea fácil . Aprenda cómo equilibrar alta nutrición con practicidad mientras navega alrededor del mundo. Este curso pretende introducirte en el mundo de la preparación de los deportistas que participan en regatas de navegación transoceánica, como la Barcelona World Race.

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Apr 20th 2015

Eating well in a round the world regatta is no easy task. On one hand, the nutritional requirements are incredibly high, and on the other the foodstuffs taken on board must weigh as little as possible, withstand a moist environment with huge variations in temperature and be storable in a safe and organised manner. Nutritional content needs to be high and to respond to the requirements of incredible physical and mental strain, often in extreme climate conditions. In this course you will learn about the types of food taken on board for a Barcelona World race, how menus are designed, and incorporating freeze-dried foods, which continue to maintain their organoleptic qualities despite undergoing manipulation to ensure they weigh as little as possible and are long-lasting and stable.

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