FRMNT Festival :: Microorganisms with Fermented Freelance
Event Properties
| Event Date | 24/02/2024 12:30 |
| Event End Date | 24/02/2024 14:00 |
| Registered | 20 |
| Available place | 0 |
| Individual Price | 23.00€ |
| Location | Lambicus Bar |
MICROORGANISMS, FROM AND FOR GASTRONOMY. A MATTER OF SCALES. FERMENTED FREELANCE®
*Includes two beverages of choice and one tapa
*Includes gift: Garum made from 100% Huelva cheese rinds & Andalusian Dashi powder made from mojama trimmings.
ACTIVITY IN SPANISH.
From Huelva, and for the first time in Barcelona, comes none other than Jose de la Rosa. One of the fermentation greats of Spain. Don't miss this unique opportunity! A lecture dedicated to exploration between disciplines, from and for Gastronomy. We tend to explore and understand the world around us from a monodisciplinary approach, tending to do art, engineering, design, biology... from the disciplinary rigidity of each of these, intrinsically and respectively. Being Gastronomy a convergence of several of these at the same time. What would happen if we approach the understanding of the world of fermentations from Architecture, for example? Or from Art? Can a building inspire us to improve a clay amphora for garum or wine? It's just a matter of scales.
In the presentation, they will unveil their two latest research projects that border on the transdisciplinary, proposing to extrapolate the potential of the microbial world beyond gastronomy and vice versa.
