 |
|
 |
| What Kind of Agriculture and Fishing Are There for the �Stellar� Chefs? |
|
|
|
| |
|
| registration form » |
|
| |
|
|
Tuesday, June 27, 2006 � 4:00 PM - 6:00 PM
The seminar�whose theme will find its practical illustration in the �Parlamento del Gusto��studies a phenomenon of the Gastronomy world of the last ten years: food and its interpreters, mainly chefs, have assumed a strategic importance in the valorization of the territories of origin of food products
.
Many technological innovations have been introduced in the manufacture of raw materials and food preparation. The introduction of liquid nitrogen, lyophilization, vacuum cooking, vaporization, as well as the use of synthetic aromas, thickeners, spherification, sodification and siphon have become by now the most classical of the processes.
There are different, sometimes conflicting, schools of thought that go from the destructuration of raw materials�solids become liquids and vice versa�to the absolute respect of the materials� identity.
So much creativity and exploration, dedicated to interested consumers looking for the pleasures of food, are an attest to the talent of great chefs, who have revolutionized the tables. Both consumers and chefs are associated by the need of finding expressions of contemporary art. This seminar wants to encourage a clear response from the great chefs, a response on what kind of agriculture they normally refer to, and what system of agriculture and fishing would they prefer, that guarantees the quality of the raw materials they need.
|
|
| |
|
| registration form » |
|
| |
|
| |
|
|
|
|
|
