Over three days we’ll learn how heat affects food, we’ll design and make a low-temperature cooking apparatus, and we’ll taste the products that can be cooked with it.
One of the most important discoveries in the history of man occurred around one-and-a-half million years ago, when we learnt to control fire. It led to huge changes in human behaviour: work was no longer constrained by daylight hours, the fire and smoke kept some mammals and insects at bay and, above all, fire allowed man to transform food into something more digestible, enabling greater calorie absorption.
Using a similar format to last year’s Fermentation workshop, this workshop will take you through the history of food technology and its use. Over three days we’ll learn how heat affects food, we’ll design and make a low-temperature cooking apparatus, and we’ll taste the products that can be cooked with it.
The Food Hack Lab team will be joined by experts Rocío Maeso and Ander Rodríguez, both graduates in Gastronomy and Culinary Arts at the Basque Culinary Center and now professionals with ample experience in haute cuisine restaurants. They are currently in charge of the restaurant in a soon-to-open hotel in Donostia.