05 Dec The 5th Science and Cooking World Congress: A Triumph of Innovation, Science, and Gastronomy

Posted at 15:01h in News by

Barcelona, November 2024 – The Science and Cooking World Congress, presided over by Ferran Adrià, Harold McGee, and Pere Castells, celebrated its 5th edition in the iconic historic building of the University of Barcelona. This year, the congress introduced new initiatives in the academic, gastronomic, and social spheres, always aligned with the Barcelona Scientific Gastronomy Manifesto of 2019. From November 11th to 13th, we explored the theme of Textures through presentations, workshops, and panel discussions with experts from around the world.

In the days following the 5th SCWC BCN 2024, we reflected on why we believe it has been a success and how we envision its future.

This is undeniably a unique Congress that unites three key pillars: Academic, Gastronomic, and Social, with sustainability and health as overarching themes. Everything is framed within the “Scientific Gastronomy Barcelona 2019” Manifesto.

The presentations alone featured experts from Spain and 17 other countries: Germany, Argentina, Brazil, Canada, Colombia, Chile, China, Ecuador-Galápagos, Egypt, France, Great Britain, Guatemala, Italy, Japan, Mexico, Taiwan, and the USA. The audience extended to attendees from Belgium, Portugal, the Netherlands, Greece, Peru, and more.

The SCWC BCN 2024 continued to stand as a benchmark for innovation and tradition, offering spaces for Presentations, “Brunch,” Workshops, and Working Panels.

We have realized that the interactions during these five editions have managed to structure projects that would have been unimaginable otherwise. Without this convergence of synergies, they would have been impossible to achieve.

We cannot recount everything that took place, but we can highlight some special moments. The SCWC BCN 2024 began with the presentation of the Sferic Awards 2024 to Restaurant Leo, led by Colombian chef Leonor Espinosa. The members of the Science & Cooking World Commission jury—Davide Cassi, Mariana Koppmann, Axel Bidon-Chanal, Luciana Bianchi, and Pere Castells—recognized her scientific-gastronomic work on biodiversity. The award was presented by Eduard Xatruch (Restaurant Disfrutar – Sferic Award 2023), Cristina Jolonch (La Vanguardia), and Montserrat Rivero, president of ACCA (Catalan Association of Food Sciences).

In the session “Cooking as a Tool for Social Engagement”, coordinated by Florence Egal, this topic was explored with the participation of Mr. Oriol Vilaseca (CEO of Vilaseca Consultors), Ms. Lucile Ducler (Director, Servi en Local), and Mr. Senén Barral (Head of the 360º Catering Service at Inditex). During this session, the announcement was made for the Special SCWC BCN Award to be granted to the World Central Kitchen project at the SCWC BCN 2025.

Subsequently, the concept of texture was explained, highlighting textures across different world cultures, alongside discussions on innovation in the food industry and emerging textures. In the field of nutrition, the session delved into soft diets, and from China, Fenjui introduced its potential entry into Western markets and the value it could bring from this emerging Eastern culture.

The working panels remained a valuable tool for structuring and/or expanding commitment documents. Meanwhile, the roundtable on “Sustainability and Zero-Km Gastronomy” stood as a prime example of how gastronomy should evolve.

On the final day of the Congress (November 13, 2024), there were two magical moments.

In the morning, Ferran Adrià introduced the panel presentations on Japan and textures. With a distinguished coordinator, Harold McGee, the session featured presentations by Kumiko Ninomiya (Umami Information Center), Hiroya Kawasaki (Ajinomoto Scientist), and the following chefs:

  • Takuji Takahashi (Kinobu Restaurant)
  • Motokazu Nakamura (Isshi Soden Nakamura Restaurant)
  • Mitsuru Saiki (Jikssinbo Saiki Restaurant)

From Japan, the renowned chef Yoshihiro Murata stated that this presentation at the SCWC BCN 2024 by these three Japanese chefs represents a monumental chapter in the history of Japanese cuisine.

n the afternoon, to close the Congress, a unique gathering took place, celebrating the golden era of mixology and science. The session brought together:

  • Dave Arnold (The Museum of Food and Drink) from New York,
  • Zoe Burgess (Atelier Pip) from London,
  • Marc Álvarez (Boadas and Sips) from Barcelona, and
  • Matteo Ciarpaglini (Paradiso), representing Barcelona’s prominent role in the global mixology scene.

Under the coordination of Harold McGee and with the collaboration of Belen Aloisi (Kitchen & Development Consultant), this extraordinary assembly of mixology talent was unprecedented. It marked a truly special conclusion to the Congress.

To commemorate the 5th edition, a special quadriptych with reviews was created, which I will now share:

Photography: Ivo Rovira, Ana Ponce, and Beth Magre – Graphic Design: Enric Rovira.