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Pere Castells

Pere Castells | Science and Cooking World Congress Barcelona Barcelona, Spain

Biography

Pere Castells is a chemist and one of the leading experts in the field of science applied to gastronomy. He holds a degree in Chemical Sciences from the University of Barcelona and, in 2003, began collaborating with the research team at elBulli, contributing to the development of its scientific department. He later headed the Scientific and Gastronomic Research Department at Fundació Alícia from 2004 to 2012.
Throughout his career, he has promoted numerous projects aimed at connecting science, cuisine and innovation. He has collaborated with Harvard University’s Science & Cooking course and coordinated research and outreach initiatives linked to the University of Barcelona and Bullipedia.
He is currently Executive President of the Science & Cooking World Congress Barcelona and a member of the scientific committee of the Corpus of Catalan Cuisine (Corpus de la Cuina Catalana), where he contributes to the study, preservation and promotion of Catalonia’s culinary heritage from a scientific and multidisciplinary perspective.

Sessions

10:00h

Talk | .

The Corpus of Catalan Cuisine

Pere Castells Science and Cooking World Congress Barcelona President Speaker

2026-11-02 10:00 2026-11-02 11:00 Europe/Madrid The Corpus of Catalan Cuisine Catalan cuisine is the result of centuries of history, territory, products, techniques and knowledge passed down from generation to generation. It is a gastronomic heritage that forms part of our cultural identity and needs to be identified, preserved and shared to ensure its continuity.
This presentation will introduce the Corpus of Catalan Cuisine (Corpus de la Cuina Catalana), an extensive collection of traditional Catalan recipes and one of the key resources for documenting and showcasing Catalonia’s gastronomic heritage.
Its pages reflect the richness and diversity of a cuisine deeply connected to its territory, local products and the different culinary traditions that have developed throughout Catalonia over time. The Corpus helps preserve recipes, preparations and knowledge that form part of our collective memory, while also providing an understanding of how Catalan cuisine has evolved and adapted to different periods.
The session will explore the work carried out to identify, collect and preserve this culinary heritage, while reflecting on the importance of passing it on to future generations and making it accessible both to hospitality professionals and to society as a whole.
Preserving traditional cuisine does not mean keeping it unchanged. It means understanding its roots in order to ensure its continuity while allowing it to continue evolving.
An invitation to discover the Corpus of Catalan Cuisine as a living record of our gastronomy and an essential tool for protecting, promoting and projecting Catalonia’s culinary identity. Aula Alimentació Sostenible Barcelona

Mon 2

10:00h - 11:00h Aula Alimentació Sostenible Barcelona Free access