MASTICARE CULTURA: CIBO COME PONTE TRA CULTURE | José De La Rosa Morón | TEDxReggioEmilia

José De La Rosa Moròn è un gastronomic scientist. Un biologo votato alla gastronomia a cui pensa come soluzione ai problemi sociali. José è un grande appassionato di Design del prodotto e Food Design.

Rivediamo il suo talk: MASTICARE CULTURA: CIBO COME PONTE TRA CULTURE
Una riflessione su come il cibo ha un impatto sociale, ambientale ed economico sulla cultura attraverso l’innovazione e la comprensione del passato.
Come può il cibo fare ponte tra le culture?
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José De La Rosa Morón is a gastronomic scientist. He’s a biologist dedicated to gastronomy which he sees as a solution to social problems. José has a great passion for Product Design and for Food Design.

Let’s see his talk: CHEWING OVER CULTURE: FOOD AS A BRIDGE BETWEEN CULTURES
A reflection on how food has a social, environmental and economic impact on culture through innovation and an understanding of the past.
How can food be a bridge between cultures? José De La Rosa Morón
Gastronomic Scientist
Biologo assorbito dalla gastronomia e dalle scienze che lo circondano, con grande affinità con la neurofisiologia e la microbiologia. Studente di laurea magistrale in Scienze Gastronomiche del Basque Culinary Centre come nesso di unione tra il suo background e ciò che ama davvero. Appassionato di Design del prodotto e Food Design. Gastronomia come soluzione per problemi sociali. Mentre lavorava come chef, ha imparato a lavorare sotto pressione e la cosa più importante, ha imparato a generare e ad evocare il buonumore in un'atmosfera stressante. Attualmente lavora presso il Future Food Institute dove gestisce il Food Alchemist Lab, coltivando microrganismi, arricchendo il portafoglio di Welldone Restaurants.
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A biologist absorbed by gastronomy and by the sciences that surround him, with a particular interest in neurophysiology and microbiology. A Master’s degree in gastronomic Sciences at the Basque Culinary Centre links his background with what he truly loves. He’s an enthusiast of Product Design and Food Design. He sees gastronomy as a solution for social problems. While working as a chef, he learned to work under pressure and, most importantly, he learned to generate and evoke good humour in a stressful atmosphere. He currently works at the Future Food Institute where he manages the Food Alchemist Lab, cultivating micro-organisms and enhancing the portfolio of Welldone Restaurants. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx