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Jose de la Rosa - Fermentedfreelance

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FUTURE FOOD

Enzymatic Revolution: The next Gastronomy paradigm?

Food Alchemist Reflections #5. The new molecular-chef: enzymes.

May 7, 2021

Enzymatic Revolution: The next Gastronomy paradigm?

May 7, 2021

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Plant-based meat: transition or new paradigm?

Food Alchemist Reflections #9. MEAT-FREE CONSUMPTION CONSEQUENCES

Jul 2, 2021

Plant-based meat: transition or new paradigm?

Jul 2, 2021

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Blackening: What do you know about what you don’t know?

Food Alchemist Reflections #8. COOKING TECHNIQUES: WHAT DON’T YOU KNOW?

Jun 18, 2021

Blackening: What do you know about what you don’t know?

Jun 18, 2021

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Food Alchemist Reflections #4.

In a world that has been built by words and words that have been created by humans, where does nature take the lead? It is time for a…

Apr 22, 2021

Food Alchemist Reflections #4.

Apr 22, 2021

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Food Alchemist Reflections #1. Ferment-nation / Microorganisms: benefits or spoilage

In a world that has been built by words and words that have been created by humans, where does nature take the lead? It is time for a…

Mar 12, 2021

Food Alchemist Reflections #1. Ferment-nation / Microorganisms: benefits or spoilage

Mar 12, 2021

Jose de la Rosa - Fermentedfreelance

Jose de la Rosa - Fermentedfreelance

Ganadero de levaduras y mohos — Agricultor de bacterias — Domador de enzimas. Gastronomic Scientist — MicroFarmer in a Fermented World

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