Curso de Summer School - New Trends in Gastronomy and Cooking

GASTRONOMY: SPANISH VS GLOBAL PERSPECTIVESGASTRONOMY - THE GLOBAL TOURISM AMBASSADOR

• The European cuisine in a circle of constant reinvention: an introduction to the very first restaurant, nouvelle cuisine, fusion cooking and haute cuisine.
• Spain goes international - exporting top cooks and Spanish delicacies.
• The impact of enogastronomic tourism.
• The wine industry in Spain.
• Introduction to wine tasting.
• Wine tasting of single-varietal Spanish wines.

• Introduction: The catering sector in Spain, segments of the market structure with a focus on the catering market.
• The variety of the Spanish cuisine, traditional dishes, and quality products from each autonomous community.

• The evolution of consumer tastes.
• Spanish avant-garde cuisine: textures, liquid nitrogen, froths and foams.
• Fusion of cuisines from around world applied to haute cuisine.
• The impact of ecological products in cooking: their culinary application.
• Vegetarian and Vegan Gastronomy: ingredients and nutrition.
• Food intolerances and allergies: creative alternatives.
• Super Foods, Health & Nutrition.

• Classical elaborations and new trends in contemporary pastry.
• Developments in consumer tastes.
• Raw materials and basic products.
• New pastry ingredients: vegetables, herbs, spices, flowers.
• Principal elaborations.
• Structure and decoration of pastries.