Why do we eat what we eat, and why do we eat how we eat?
The culinary heritage is forged in existing natural resources, the agricultural practices that have been developed, and what existed in trading partners. It is an inexhaustible source of lessons about what foods to eat on each occasion, how to process and combine them, and the social value of meals. These are the foundations on which the future of gastronomy is being built.
Partnership:
- Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto
- Ghent University Hospital
- Universidad de Vigo
- Professor: Hui Cao
- Professor: Olga Cavaleiro
- Professor: Juan Carlos Mejuto Fernandez
- Professor: Carl Lachat
- Professor: Maria Paz Otero
- Professor: Miguel Prieto
- Professor: Joachim Schouteten
- Professor: Jesus Simal-Gandara
- Professor: Duarte Paulo Martins Torres
- Professor: Jianbo Xiao