{"id":1017,"date":"2011-10-20T11:31:00","date_gmt":"2011-10-20T09:31:00","guid":{"rendered":"https:\/\/www.fagorprofessional.com\/blog\/?p=1017"},"modified":"2022-11-23T08:42:50","modified_gmt":"2022-11-23T08:42:50","slug":"tecnologia-fogones-gastronomy-technology-days","status":"publish","type":"post","link":"https:\/\/www.fagorprofessional.com\/blog\/es\/tecnologia-fogones-gastronomy-technology-days\/","title":{"rendered":"Tecnolog\u00eda y fogones en los Gastronomy & Technology Days"},"content":{"rendered":"

Bueno, pues ya tenemos la confirmaci\u00f3n de por qu\u00e9 Ferr\u00e1n Adri\u00e1 cerr\u00f3 El Bulli: porque no le dejaba tiempo para atender a todos sus compromisos. Vale, es broma, pero desde luego, si alguien se esperaba que despu\u00e9s del 31 de julio, fecha en la que celebr\u00f3 la cena de despedida oficial, se iba a quedar quieto, m\u00e1s vale que se lo piense de nuevo. La Fundaci\u00f3n en la que se convertir\u00e1 el restaurante no va, desde luego, a esperar a la anunciada reapertura en 2014 para empezar a hacer ruido, y esta semana se estren\u00f3 en Barcelona con el evento Gastronomy & Technology Days<\/em>, que se celebr\u00f3 en la Torre Telef\u00f3nica Diagonal (la operadora era patrocinadora del evento a trav\u00e9s de Telef\u00f3nica Digital) los pasados d\u00ed\u00adas 17 y 18, y sobre el que tuiteamos y retuiteamos puntualmente en nuestro canal.<\/p>\n

Asociar los t\u00e9rminos Gastronom\u00ed\u00ada y Tecnolog\u00ed\u00ada, y meter por el medio a Adri\u00e1, da un poco de miedo; a fin de cuentas, puede haber sido el m\u00e1s tecnol\u00f3gico de nuestros chefs, y el primero que no tuvo miedo de crear en su cocina un \u00e1rea de \u00ablaboratorio\u00bb. Pero si se le ha seguido a lo largo de su carrera y sus intervenciones p\u00fablicas, se sabr\u00e1 que nunca ha dejado de hablar de la cocina a pie de calle, la que practican millones de personas. Por eso, cuando en las jornadas \u2013donde tambi\u00e9n participaron chefs de la altura de Quique Dacosta, Angel Le\u00f3n, Marcos Mor\u00e1n, Francis Paniego y Pepe Solla\u2013 se le pregunt\u00f3 si las nuevas tecnolog\u00ed\u00adas constitu\u00ed\u00adan un freno o un peligro para la cocina, contest\u00f3 \u00abtodo lo contrario\u00bb, pero especificando que pueden ser \u00fatiles tanto para los restaurantes como a las comidas dom\u00e9sticas, y poniendo como ejemplo los cambios que el microondas hab\u00ed\u00ada introducido en la vida de las familias.<\/p>\n

Se habl\u00f3 de muchas m\u00e1s cosas que de microondas: la tecnolog\u00ed\u00ada se trat\u00f3 en las sesiones Blog for Food<\/em>, consistentes en dos mesas redondas donde se habl\u00f3 del papel de los blogueros en la difusi\u00f3n de la gastronom\u00ed\u00ada (con el habitual punto fronterizo entre periodistas y blogueros, y gente que puede ser las dos cosas a la vez, y no estar loco) y del uso de las redes sociales por parte de chefs y restaurantes, un campo donde quiz\u00e1 contin\u00faa habiendo demasiadas ausencias.<\/p>\n

La segunda tanda de sesiones, Thought for Food<\/em>, se celebr\u00f3 el d\u00ed\u00ada 18 y estuvo centrada en todos los aspectos puramente alimentarios, con la presencia de numerosos invitados internacionales, m\u00e1s relacionados con la investigaci\u00f3n pura en todas sus facetas: gastronom\u00ed\u00ada y las redes sociales<\/a>, gen\u00f3mica de los alimentos y data mining, alimentaci\u00f3n y la ciencia de la computaci\u00f3n, tendencias en comida y tecnolog\u00ed\u00ada e incluso temas tan curiosos como el papel de la comida en los videojuegos, que corri\u00f3 a cargo de G. Sinclair, de la Universidad de Vancouver.<\/p>\n

Y, en medio de todo esto, por aquello de predicar con el ejemplo, muchas degustaciones, almuerzos y comidas. Pocos d\u00ed\u00adas antes del evento, la organizaci\u00f3n tuvo que colgar en su p\u00e1gina web el cartel de \u00abno hay billetes\u00bb para indicar que se hab\u00ed\u00adan agotado las plazas disponibles. Es la mala noticia, pero la buena es que el \u00e9xito obtenido por esta primera iniciativa es la mejor garant\u00ed\u00ada de nuevas y a\u00fan m\u00e1s fruct\u00ed\u00adferas ediciones.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bueno, pues ya tenemos la confirmaci\u00f3n de por qu\u00e9 Ferr\u00e1n Adri\u00e1 cerr\u00f3 El Bulli: porque no le dejaba tiempo para atender a todos sus compromisos. Vale, es broma, pero desde luego, si alguien se esperaba que despu\u00e9s del 31 de julio, fecha en la que celebr\u00f3 la cena de despedida oficial, se iba a quedar…<\/p>\n","protected":false},"author":1,"featured_media":1,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novedades-y-eventos"],"acf":[],"yoast_head":"\nTecnolog\u00eda y fogones en los Gastronomy & Technology Days<\/title>\n<meta name=\"description\" content=\"Esta semana se estren\u00f3 en Barcelona con el evento Gastronomy & Technology Days, que se celebr\u00f3 en la Torre Telef\u00f3nica Diagonal\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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