Digital Culture
The Kitchen, a Lab? Tells the way in which today, more than ever, it is evident how the preparation of food follows the physical-chemical laws to the letter. An example of this is the so-called “molecular gastronomy” where are mixed ingredients that it was previously unthinkable to blend, besides creating sophisticated textures and generate vehicles that heighten the flavors in the tasting buds.
Running time: 13:45 min.
Gertrudis Uruchurtu
Editorial: Revista ¿Cómo ves?
Lectura a cargo de: Marisol Rocha
Estudio de grabación: Radio UNAM
Operación y postproducción: Francisco Mejía / Gabriela Jiménez / Cristina Martínez
Año de grabación: 2010
del 04 de diciembre de 2019 al 31 de diciembre de 2021
