Sinopsis y Descripción del libro LA CUINA DEL FUTUR: CUINA, CIENCIA I SALUT
The Cuina del Futur is now a reality.
The gastronomy is transformed to adapt to our rhythm of life, to our needs, from the most traditional food to the most revolutionary new inclement news (the impressive 3D), our products (synthetic foods),
new techniques (lesferification for the creation of new textures) and new methodologies (laprofitament of microons in the kitchen), all creating a culinary context of contrasts, paradoxes, contradictions and constant variations of products and processes.
All these elements are aimed at benefiting our health and well-being from the most select kitchens to the kitchens of our house.
All kitchen and all mengem.
As a society, we look for the innovation of the restaurants as the Bulli disappears in the inns of our house.
The flow is clear: to interchange, appropriate, improve and innovate in an area in which everyone participates equally, either out of necessity or through a fusion of several aspects.
In this future of the kitchen, therefore, in which areas we will adopt new social and cultural customs, what we will eat, what quality will accompany our food and our cooking techniques and, in short, how the kitchen is a link to multiple areas that represent the whole world in equal measure.