www.mugaritz.com

El Pa�s

Aug 14 2012 00:00:00 GMT

Since March 2008, Andoni Luis Aduriz has been writing regularly in the 'Despensa y ciencia' section (The pantry and science), an opinion column in which he shares his opinions on current gastronomic topics and offers his views on products and industry trends.

Berria

Aug 14 2012 00:00:00 GMT

Since 2007 Mugaritz has been collaborating with the Basque newspaper, Berria, in the children's supplement Mantangorri. The project seeks to create a culture of food within children and the youth and encourages them to venture into the world of cooking.

New Food Spray

May 02 2013 00:00:00 GMT

Mugaritz Experiences

Feb 08 2013 00:00:00 GMT

Product Development

Aug 22 2012 00:00:00 GMT

A world of decoration and technical requirements, which will determine the outcome, hides behind every merely culinary movement. In Mugaritz, through collaboration with other disciplines and organizations, we investigate and innovate in this field in order to boost the properties of each culinary creation without neglecting any detail.

I.J.G.F.S. International Journal of Gastronomy and Food Science

May 02 2013 00:00:00 GMT

From de collaboration between AZTI-Tecnalia and Mugaritz, this new spreading method arises, which covers the concerns and interests of both science and gastronomy worlds and has been published by Elsevier.

Scientific articles

Aug 22 2012 00:00:00 GMT

Mugaritz has a very close relationship with science. For many years now, the R&D team has been collaborating with the food research centre AZTI-Tecnalia. In this relationship, we work on projects that may result in dishes for the restaurant's menu, or in the publication of scientific articles.

Public outreach

Aug 22 2012 00:00:00 GMT

Mugaritz has a very close relationship with science. For many years now, the R+D team has been collaborating with the food research centre AZTI-Tecnalia. In this relationship, we work on projects that may turn into the dishes that make up the restaurant's menus, as well as the publication of scientific articles or the scientific magazine IJGFS.

Kitchen Dialogues

Apr 05 2013 00:00:00 GMT

"Di�logos de Cocina" is a biennial international congress that began in 2007 with the goal of linking knowledge from different fields and create multidisciplinary interactions. It is a forum designed for observation that brings together prestigious experts from different fields and from all over the world so they can deliver a message and make attendees ponder on those messages. "Dialogos" is a space where creative synergies are forged.

Knowledge development

Aug 22 2012 00:00:00 GMT

Different projects, activities and spaces have been created in order to make the most of the inherent qualities of the gastronomy world and the result of its interaction with other disciplines.

Portomui�os

Aug 17 2012 00:00:00 GMT

Mugaritz and Portomui�os work together in several research projects aiming to bring back products scarcely used in kitchens.

Senifood

Feb 28 2013 00:00:00 GMT

Senifood project is one of the R&D cooperative programmes approved by the Science and Innovation Ministry as a part of CENIT-E (Consorcios Estrat�gicos Nacionales en Investigaci�n T�cnica).

Research

Aug 22 2012 00:00:00 GMT

Through different initiatives, we participate with other enterprises in research projects such as the "Cenit" national programme. Currently we should emphasize these ones:

Research and knowledge

Aug 22 2012 00:00:00 GMT

In Mugaritz we have always tried to evolve into more technical and scientific aspects of gastronomy. Through a multidisciplinary horizon, in which the interaction of science and cuisine is essential, we investigate the application and combination of the qualities of the cuisine in other disciplines.

Books

May 02 2013 00:00:00 GMT

Our publishing house stamp was born in 2002 with the objective of publishing gastronomic caprices and, thus, to defy the beauty of the white page. We publish particular books which reflect the vital adventures in which we are engrossed.Gastronomy takes several forms in our catalogue and collections to represent the usual genres we like the most: narrative, the happy text, illustration and photography.Besides, a reasonable rhythm of publication allows us to take care of the edition and the spreading of our books, giving them the attention they deserve. IXO editorial aims to spread and make use of the knowledge generated after many years of hard work to honestly offer the best gastronomic literature one can find.We also collaborate on editorial projects outside our label, providing different visions and creating new formulas to reach different places and people, beyond culinary literature. This is the case of El Gourmet Extraterrestre, a book that discovers other gastronomic cultures through a journey around the world, or the book "Cocinar, comer, convivir", an essay by Andoni Luis Aduriz and philosopher Daniel Innerarity that reflects on such diverse issues as the anthropological meaning of food, the art of cooking and the contradictions of globalisation applied to the field of food.In April 2012, Phaidon Press published the first book of Mugaritz in english: Mugaritz A NaturalScience of Cooking. This book has been published also in spanish (RBA) and dutch (Kosmos).Share our enthusiasm for books, which make us wiser and a bit happier. Would you like to order a book? Enter the Shop

The Tasting of Titus Andronicus

Feb 12 2013 00:00:00 GMT

Based on 'The Most Lamentable Tragedy of Titus Andronicus' by William Shakespeare, 'The Tasting of Titus Andronicus' is a homage to art, technology and gastronomy.

Mugaritz BSO.

May 02 2013 00:00:00 GMT

"MUGARITZ BSO, An original soundtrack: culinary scores, tales and a documentary about creative synergies".
The MUGARITZ BSO project concludes with the publication of a book containing an interpretation of 12 Mugaritz dishes in different languages.
It is a limited edition with tales by Harkaitz Cano, recipes from Mugaritz, a music CD and a documentary about the creative process.

Culture

Feb 20 2013 00:00:00 GMT

The interest in promoting culture through the culinary world has always been one of the main features of Mugaritz. In collaboration with various companies and experts, the essence and properties of the cuisine have been shaped and merged with other disciplines such as music, theater and dance, creating spontaneous and surprising results.
One of the clearest examples of this close relationship between the world of the cuisine and the culture is Mugaritz BSO, a gastronomy-musical project led by Andoni Luis Aduriz and Felipe Ugarte in which the soul of the gastronomy is screened through a musical formula. Another example is the play Degustaci�n de Titus Andr�nicus directed by La Fura dels Baus, we still work with them in plays like "Macaron de Caza". Those are examples of how the world of the cuisine can be translated into art forms like music and theatre.
Moreover, there is a long list of projects that could be enumerated, in which Mugaritz has worked with various companies and artists. Examples include, Picnic Session, a cultural event taking place at the Centro de Arte Dos de Mayo, and the creative workshop Mugaritz, esto no es un restaurante developed in La Casa Encendida.