The Ministry of Science, Innovation and Universities has granted the Royal Academy of Gastronomy a subsidy to develop projects that link science and gastronomy with the aim of bringing essential gastronomic knowledge from a scientific and historical perspective to the Spanish population.
The importance of gastronomy in today's society goes far beyond its consideration as a merely recreational activity, it is a fundamental pillar of culture and our way of life.
Over the last few years there has been a true revolution in cooking, a revolution based on science. Science applied to cooking is a source of genuine innovation, progress and innovation and acquires in gastronomy a sense of enriching human life. This approach to gastronomy allows us to explore the culinary universe, considering it an object of scientific knowledge.
This is how the Science and Gastronomy project was born, which has taken the form of two actions: the development of the content of an exhibition that was born with a traveling vocation and the celebration of four Science and Gastronomy Conferences aimed at a young audience.
