“Diálogos de Cocina”

Biannual congress of culinary debate

Diálogos de Cocina is a biannual international congress in which recognized experts meet to reflect and contribute to the gastronomic guild through debate and dialogue. Since 2007, it has been dedicated to promoting interdisciplinary exchanges around cooking, with the aim of building creative synergies to enrich the sector from a perspective oriented to learning, culture and innovation.
Located in San Sebastián, among the main gastronomic destinations of the world, Diálogos de Cocina was created by Euro-Toques, under the guidance of chef Andoni Luis Aduriz, and is promoted with allies such as the Basque Culinary Center.
Pep Gatell, President of the Épica Foundation and artistic director of La Fura dels Baus, was invited as a speaker to the 2019 edition of Kitchen Dialogues for his relationship with Mugaritz. The Errenteria restaurant, considered one of the best in the world, and which has collaborated on several occasions with La Fura dels Baus, from “Degustación de Titus Andrónicus”, a cannibal feast staged in 2010 to its documentary “Campo a Través” from 2015.

Pep Gatell’s presentation

In his presentation, Pep Gatell reviewed the trajectory of La Fura dels Baus during its 40 years of existence until reaching its approach to the world of cooking. He reflected on what he had learned in his collaboration with Mugaritz and what have been the elements of innovation from which gastronomy can benefit. One of the key aspects according to Gatell is the necessary transformation in the dining rooms of the restaurants; Although kitchens have made a leap towards multidisciplinarity in recent years, using science and technology in their procedures, this paradigm shift is not yet reflected in the rooms. For the general public, the experience of going to a restaurant may remain the same as it was centuries ago, if it is limited to sitting at a table and tasting the dishes presented to it, no matter how innovative they may be. Perhaps a complete avant-garde revolution is necessary to jump from gastronomy to gastrology in all the aspects that an experience like this is capable of providing.

TAG

Science, Technology, Gastronomy, Conference

Project type

Conference

Status

Concluded

Dates

March 12, 2019

Place

Saint Sebastian

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