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Face to face: the relationship between innovative cuisine and territory development

Elisenda Paluzie, dean of the Faculty of Economics and Business, and Pere Planagumà, chef at the restaurant Les Cols, during the discussion they held on the third edition of the series "Científics i Cuiners, Cara a Cara".

Elisenda Paluzie, dean of the Faculty of Economics and Business, and Pere Planagumà, chef at the restaurant Les Cols, during the discussion they held on the third edition of the series "Científics i Cuiners, Cara a Cara".

16/03/2015

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On 9 March, the third edition of the series Científics i Cuiners, Cara a Cara (Scientists and Cooks, Face to Face) started at the Food and Nutrition Campus of the UB. In its first session, Elisenda Paluzie, dean of the Faculty of Economics and Business, and Pere Planagumà, chef at the restaurant Les Cols, discussed about innovative and creative cuisine and the role it plays in the economic development of a territory. The debate series, coordinated by the UB-Bullipedia Unit, promotes the dialogue between academic and gastronomic sectors.

Discussion was centred on the important role that tourism focused on culture, art and gastronomy plays in Catalonia; the opportunity that represents the selection of Catalonia as the European Region of Gastronomy 2016, and the relevance of RIS3CAT communities, a strategy that identifies seven leading sectors that will boost Catalan economy in order to fulfil Horizon 2020 objectives, particularly those centred on health and nutrition.

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