“Science in the Kitchen” It will take you on a wonderful journey where we can naturally explain and understand things like eating and cooking, and we will realize that in the kitchen, as in a scientific lab, one question opens up an infinite amount of possibilities for investigation. It’s the best way to find answers and the experience is always better if you can eat it.

This guide is divided into three main themes: Food science, food science, and culinary science وعلم

Likewise, we domesticate animals and include their consumption in our daily diet. This domestication began slowly 9,500 years ago with wheat and lentils. In America, corn and potatoes were domesticated 8000 and 6000 years ago. Today the potato is the third most important food crop in the world.

When we eat, we activate not only four muscles, but millions of neurons responsible for identifying smells, tastes and colors, and filtering them according to culturally learned selection. What is delicious for one culture may not be for another.

Find below the different foods typical of our gastronomy, which belong to different regions of the country and learn from them how the science works in each of these preparations.