Monthly Archives: March 2012

Using Artificial Intelligence in the Kitchen, a talk at BCNVanguardia

Alimentaria 2012 is one of the most important food and drinks trade shows in the world. In this culinary context, BCNVanguardia is an international conference about new trends in technology applied to gastronomy where I’ve been invited to give a talk … Continue reading

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Field research: Suite 7

Every new activity needs some fieldwork, because not all the valuable information is located in a library or in a web page. This need of direct information comes from the fact that I am moving from research in computer science, strictly … Continue reading

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Meeting Alícia

Alícia is a private non-profit research centre devoted to technological innovation in cuisine, to the improvement of eating habits and to the evaluation of the food and gastronomic heritage. Alícia has been founded under the supervision of the chef Ferran Adrià, and … Continue reading

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The importance of raw materials in cooking

Carme Ruscalleda, gave a talk at ESAB about the importance of raw materials in the Mediterranean cuisine. Carme Ruscalleda is one of the very few women with 3 Michelin stars. She talked about her approach to cooking, and how she … Continue reading

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