Molecular gastronomy in Spain

Research output: Contribution to journalJournal articleResearchpeer-review

  • P. García-Segovia
  • M. D. Garrido
  • A. Vercet
  • J. C. Arboleya
  • S. Fiszman
  • J. Martínez-Monzo
  • S. Laguarda
  • V. Palacios
  • Ruiz Carrascal, Jorge

Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a scientific discipline but also in the use of ingredients, technologies, and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established discipline in Spain, with a number of research groups covering related topics, several companies commercializing appliances and additives worldwide, and renowned international chefs and many restaurants and companies committed to the collaboration with scientists for facing the future of Spanish gastronomy.

Original languageEnglish
JournalJournal of Culinary Science & Technology (Print Edition)
Issue number4
Pages (from-to)279-293
Number of pages15
Publication statusPublished - 2014

    Research areas

  • chefs, education, Molecular gastronomy, research, Spain, technology

ID: 123401416