 | Condensed Matter: Science invites you to read cook kitchen, food and nutrition scientists with eyes and claimed as genuine cultural activities with plenty of knowledge at stake. Beyond the dominance of visual culture, eating habits and promote gastronomic delight the senses of taste, touch, smell and even hearing. The smell is capable of filling a space with equal or more force sensitive than any other sense. The taste elicits complex anatomy where genetic influences predisposing us to maintain a more or less healthy diet. The kitchen also shapes the landscape and is the brand landscape with its specific geographical and climatic features of our basic food. Perception and landscape elements that are defined in our kitchen cooking but also adds a strong component of reflection and innovation based on scientific and technological research. The new Catalan cuisine and the Foundation is Alice culinary innovation engine under these coordinates. The kitchen transforms states of matter, with solid, liquid and gas, to make it not only edible but also creative, surprising and suggestive. Food and gastronomy are working on a phase diagram with a soft condensed matter and ductile-trapping gas into a liquid or fluid in a solid, a liquid that reduces at high concentrations.
Condensed Matter: cooking science laboratory in space becomes a place of experience at all levels. You may participate in scientific research on the bitter taste or olfactory memory, jams and honey to taste wine, feeding the curiosity with a web site accessible to mobile phones and QR codes or cooking elements with virtually viewing the exhibition. The project also has a range of activities such as workshops and conferences that seek to raise awareness about the scientific value hidden behind the kitchen. |