Spanish cuisine: a celebration of culinary contrasts
Woven into family, community and centuries of regional tradition, food has long been a way of life in Spain, bringing people together around tables where conversation is as important as eating. Pere Planagumà Sala, chef, producer and lecturer, explores this rich gastronomic heritage, from ancient roots and regional differences to avant-garde innovation.
The true art of tasting
Jacques Rossel, campus director at the Royal Academy of Culinary Arts Amman – Jordan, offers fascinating insights into how and why we decide what to eat.
