INÉS P. CHÁVARRI San Sebastián 10 MAR 2015 – 19:06 CET Las jornadas Diálogos de Cocina ahondan en San Sebastián sobre el potencial de la tecnología en los fogones “Precisión, textura”, “La tecnología en la mesa te puede desconectar de la experiencia en sí”, “La tecnología es una herramienta más”, “El alma no anida en…
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Find out how the food you eat affects your body, brain and eating-habits. See our electric taste interface exhibited in the Cravings exhibition at London’s Science Museum! Free Entry. What drives your desires for the foods you love? Is it the colour of your spoon, the food your mum ate while pregnant, the trillions of bacteria that dine with…
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2015-03-11 / Edu Lartzanguren Jana konposatu eta inprimatuko dugu Etorkizuneko janaz eta janaren etorkizunaz mintzatu da ‘gerologo’ australiarra Basque Culinary Centerren. Zapore sintetizadoreekin, inoiz probatu gabekoak dastatuko ditu aurki gizakiak, dioenez. Gailuen eta gizakien arteko harremanen guru bat da Adrian David Cheok (Adelaide, Australia, 1971). Nonahiko Informatika irakasten du Londresko City Unibertsitatean, hau da, gizakiek…
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Nicola Davis, Monday 9 March 2015 Why are humans attracted to intense, thrilling experiences that expose us to danger? Your browser does not support the audio element. Nicola Davis is joined by Professor Adrian David Cheok of City University London. He’s the founder of the Mixed Reality Lab in Singapore. Also in the studio isProfessor…
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