29 november: Symposium on food, traditional cuisines and health: towards local and sustainable models
The event will bring together specialists in nutrition and gastronomy to tackle the importance of local produce and cuisines to keep traditional recipes and local and traditional products alive, as well as to contribute to regional economic development and the maintenance of family farms that would otherwise find it difficult to access the commercial circuit.
Catering entrepreneur and chef Borja Marrero will be giving a cookery show to participants.
Time: 5.30 pm
Place: Gabinete Literario (Plaça de Cairasco, 1, 35002 – Las Palmas de Gran Canaria / Punto UOC)
Inscriptions: Aquí
With the collaboration of:
27 november: Discussion: The present and future of Catalan cuisine: gastronomy, culture, sustainability
Date: 27/11/2018
Place: Former Estrella Damm Brewery (Carrer del Resselló, 515 – 08025 Barcelona)
Time: 4:30 pm
Inscriptions: Link
Chef Ada Parellada from the Semproniana restaurant, chef and TV presenter Marc Ribas, chef Oriol Castro from the Disfrutar restaurant (a l’espera de saber qui dels tres serà), restaurateur Víctor Quintillà from the restaurant Lluerna and food anthropologist at the UOC, F. Xavier Medina, will discuss the present and future of Catalan cuisine.
Organizer:
Partner:
With the collaboration of:
28 november: What is your favourite traditional recipe?
What is your favourite traditional recipe? Share a photo of a traditional dish on Instagram to support local and sustainable cuisine.
#Right2FoodUOC
28 november: Survey on Twitter: “What does traditional cooking mean?”
Does it have to do with the raw materials, how food is prepared, a past culture or social rituals? We want to know what you think. Take part in the survey created by the UOC’s Faculty of Health Sciences teaching staff.
