Blue cheese! Beer! Sourdough! Miso! Is it fermentation that creates the flavours you really crave? Then here’s your chance to find our more about mould, fungi and the microbes that turn food funkier than James Brown taking it to the bridge. The London Gastronomy Seminars have a two-hour talk on
Homaro Cantu, Chef It’s time to go back to the days when we ate both locally and intuitively, the days when we turned to the earth for sustenance instead of the frozen section. When you eat fresh, seasonal foods, you trim not only your waistline, but also your grocery bill and
IGCAT announces a Conversation with the authors of Eventful Cities, 17th April, Palau Moja, Barcelona Globalization, economic restructuring and urban redevelopment have placed events at the centre of strategies for change in cities. Events offer the potential to achieve economic, social, cultural and environmental outcomes. Critical success factors are identified which
