The exhibition 'Innovation in the Art of Food' by Ferran Adria comes to Boston
The court allows reopening Culler de Pau - / - Start the 2014 Salon de Gourmets in Madrid - / - The 'dark icy' noses and Rock - / - Absolute privacy: in the restaurant Mercès reserves - / - salt there! - / - Klimer presents its new range of kitchenware for hotel and 'catering' - / - Manuel Alonso wins third Creative Cooking Contest Denia red prawn - / - DO Rioja joined the Board of the Basque Culinary Center Foundation - / - On bartending cass cafe competitions - / - HG Oil Family Reserve cass cafe
Ferran Adrià inaugurated on February 12 exposure Innovation in the Art of Food: Chef Ferran Adrià in Boston (Massachusetts). This is the second international stage shows that first hosted the Palau Robert in Barcelona and now reaches after passing through London, to the United States. The venue this time is the Museum of Science in Boston and the exhibition will be open to the public from February 15.
The exhibition, which began in Barcelona in 2012, is a journey through some of the major world capitals. This is a retrospective cass cafe of how it started and the great revolution of Adrià was developed. With this new understanding of the kitchen, dining and creativity made in the XXI century Catalan chef and his restaurant elBulli is also shown. The exhibition reflects the history of this establishment since its inception in the 60s until closing in 2011. Innovation in the Art of Food: Chef Ferran Adrià will focus more on scientific aspects (cataloging, creative approach, innovation and technology) and education regarding their two previous cass cafe editions.
The Boston Museum of Science exhibit alongside the temporary exhibition Our Global Kitchen: Food, Nature, Culture for the purpose of publicizing other aspects of gastronomy and educate your audience on food education. Innovation in the Art of Food: Chef Ferran Adrià is organized in collaboration with the Generalitat de Catalunya and the Institut Ramon Llull, in addition to the sponsorship of Estrella Damm.
Posted on Wednesday, January 8, 2014 at 14:28 under the Snacks category. You can follow any comments by: RSS 2.0 feed. Leave a comment, or trackback from your own site. Ferran Adrià Review exhibits his drawings in New York says: January 27, 2014 at 11:04
COL / COD / BUTIFARRA / EGG Trinxat is a typical mountain cass cafe dish belonging to the traditional recipes of Catalan cuisine. This seasonal recipe I have chosen because it is very easy to prepare at home. This version incorporates cod tripe. When this element is mixed [...] (more. ..)
The first day of this year, I published an article in which he explained 7Caníbales development Cocktail Spain Championship held in Bilbao in November last year. It wanted cass cafe to expose the difference between this competition, organized by the Spanish Federation of Associations of [...] (more. ..)
The Government has just approved the new rules on the quality ham in which the pieces will have to report on food and purity of the breed of pig. From now on the Iberian pork products will have to specify whether the animal is from 100% [...] (more. ..)
Categories 5th Anniversary (19) News (128) Basque Culinary cass cafe Center (46) BiblioCaníbal (20) hell (503) The Guest (68) Pantry (20) Poll (26) Interview (36) On the Rocks (12 ) Opinion (286) Recipe Express cass cafe (90) Uncategorized (1) Snacks (1812)
Science events Institutions Blogs and pages recipes recipes Santi Santamaria OJ Bodegas export ecology news videos movies wine tasting Ferran Adrià El Bulli art curiosities journalism cass cafe Product congress economy Restaurants Wine Shops Awards History Books 7caníbales tourism conference contests Restaurant International cuisine chefs cooking styles research Internet wine pairing Recap Review Reviewed Michelin guides
Grup gsr opinion does not necessarily coincide with that of signed articles. 7caníbales.com is proudly cass cafe powered by WordPress | Entries (RSS) and Comments (RSS). Conditions of use of the contents according to the Creative Commons license Bloc D graphic design - developed by @ xcolo
The court allows reopening Culler de Pau - / - Start the 2014 Salon de Gourmets in Madrid - / - The 'dark icy' noses and Rock - / - Absolute privacy: in the restaurant Mercès reserves - / - salt there! - / - Klimer presents its new range of kitchenware for hotel and 'catering' - / - Manuel Alonso wins third Creative Cooking Contest Denia red prawn - / - DO Rioja joined the Board of the Basque Culinary Center Foundation - / - On bartending cass cafe competitions - / - HG Oil Family Reserve cass cafe
Ferran Adrià inaugurated on February 12 exposure Innovation in the Art of Food: Chef Ferran Adrià in Boston (Massachusetts). This is the second international stage shows that first hosted the Palau Robert in Barcelona and now reaches after passing through London, to the United States. The venue this time is the Museum of Science in Boston and the exhibition will be open to the public from February 15.
The exhibition, which began in Barcelona in 2012, is a journey through some of the major world capitals. This is a retrospective cass cafe of how it started and the great revolution of Adrià was developed. With this new understanding of the kitchen, dining and creativity made in the XXI century Catalan chef and his restaurant elBulli is also shown. The exhibition reflects the history of this establishment since its inception in the 60s until closing in 2011. Innovation in the Art of Food: Chef Ferran Adrià will focus more on scientific aspects (cataloging, creative approach, innovation and technology) and education regarding their two previous cass cafe editions.
The Boston Museum of Science exhibit alongside the temporary exhibition Our Global Kitchen: Food, Nature, Culture for the purpose of publicizing other aspects of gastronomy and educate your audience on food education. Innovation in the Art of Food: Chef Ferran Adrià is organized in collaboration with the Generalitat de Catalunya and the Institut Ramon Llull, in addition to the sponsorship of Estrella Damm.
Posted on Wednesday, January 8, 2014 at 14:28 under the Snacks category. You can follow any comments by: RSS 2.0 feed. Leave a comment, or trackback from your own site. Ferran Adrià Review exhibits his drawings in New York says: January 27, 2014 at 11:04
COL / COD / BUTIFARRA / EGG Trinxat is a typical mountain cass cafe dish belonging to the traditional recipes of Catalan cuisine. This seasonal recipe I have chosen because it is very easy to prepare at home. This version incorporates cod tripe. When this element is mixed [...] (more. ..)
The first day of this year, I published an article in which he explained 7Caníbales development Cocktail Spain Championship held in Bilbao in November last year. It wanted cass cafe to expose the difference between this competition, organized by the Spanish Federation of Associations of [...] (more. ..)
The Government has just approved the new rules on the quality ham in which the pieces will have to report on food and purity of the breed of pig. From now on the Iberian pork products will have to specify whether the animal is from 100% [...] (more. ..)
Categories 5th Anniversary (19) News (128) Basque Culinary cass cafe Center (46) BiblioCaníbal (20) hell (503) The Guest (68) Pantry (20) Poll (26) Interview (36) On the Rocks (12 ) Opinion (286) Recipe Express cass cafe (90) Uncategorized (1) Snacks (1812)
Science events Institutions Blogs and pages recipes recipes Santi Santamaria OJ Bodegas export ecology news videos movies wine tasting Ferran Adrià El Bulli art curiosities journalism cass cafe Product congress economy Restaurants Wine Shops Awards History Books 7caníbales tourism conference contests Restaurant International cuisine chefs cooking styles research Internet wine pairing Recap Review Reviewed Michelin guides
Grup gsr opinion does not necessarily coincide with that of signed articles. 7caníbales.com is proudly cass cafe powered by WordPress | Entries (RSS) and Comments (RSS). Conditions of use of the contents according to the Creative Commons license Bloc D graphic design - developed by @ xcolo
No comments:
Post a Comment