{"id":3043,"date":"2021-11-14T12:16:00","date_gmt":"2021-11-14T11:16:00","guid":{"rendered":"https:\/\/www.mugaritz.com\/mugaritz-recibe-el-sferic-award-por-su-trabajo-en-el-campo-de-la-fermentacion\/"},"modified":"2024-12-19T10:58:58","modified_gmt":"2024-12-19T09:58:58","slug":"mugaritz-receives-the-sferic-award-for-its-work-in-the-field-of-fermentation","status":"publish","type":"post","link":"https:\/\/www.mugaritz.com\/en\/mugaritz-receives-the-sferic-award-for-its-work-in-the-field-of-fermentation\/","title":{"rendered":"Mugaritz receives the Sferic Award for its work in the field of fermentation"},"content":{"rendered":"\n<p>The Science and Cooking World Congress Barcelona establishes annual prizes, the Sferic Awards, whose aim is to scientifically evaluate a culinary technique that has contributed or may contribute to scientific innovation. In this latest edition they have rewarded innovation in the study, evolution and application of fermentations, seeking to improve in the culinary field, developed in restaurants, being Mugaritz one of the three restaurants that has been awarded. The other restaurants were Noma, headed by Ren\u00e9 Redzepi, and Momofuku, headed by David Chang.<\/p>\n\n\n\n<p>The second edition of the scientific gastronomy congress Science &amp; Cooking World Congress Barcelona was held on 8, 9 and 10 November at the University of Barcelona (UB) with sustainability as the main theme. During this congress, Andoni Luis Aduriz gave a conference highlighting what research applied to fermentation represents.<\/p>\n\n\n\n<p>The congress is chaired by Pere Castells and the Universities of Barcelona and Parma, the Generalitat de Catalunya, the Diputaci\u00f3 de Barcelona and the UB.<br>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Science and Cooking World Congress Barcelona establishes annual prizes, the Sferic Awards, whose aim is to scientifically evaluate a culinary technique that has contributed or may contribute to scientific innovation. In this latest edition they have rewarded innovation in the study, evolution and application of fermentations, seeking to improve in the culinary field, developed in restaurants, being Mugaritz one of the three restaurants that has been awarded. The other restaurants were Noma, headed by Ren\u00e9 Redzepi, and Momofuku, headed by David Chang. The second edition of the scientific gastronomy congress Science &amp; Cooking World Congress Barcelona was held on &hellip;<\/p>\n","protected":false},"author":3,"featured_media":2932,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3043","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mugaritz receives the Sferic Award for its work in the field of fermentation - Mugaritz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mugaritz.com\/en\/mugaritz-receives-the-sferic-award-for-its-work-in-the-field-of-fermentation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mugaritz receives the Sferic Award for its work in the field of fermentation - Mugaritz\" \/>\n<meta property=\"og:description\" content=\"The Science and Cooking World Congress Barcelona establishes annual prizes, the Sferic Awards, whose aim is to scientifically evaluate a culinary technique that has contributed or may contribute to scientific innovation. In this latest edition they have rewarded innovation in the study, evolution and application of fermentations, seeking to improve in the culinary field, developed in restaurants, being Mugaritz one of the three restaurants that has been awarded. The other restaurants were Noma, headed by Ren\u00e9 Redzepi, and Momofuku, headed by David Chang. 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