For the first time, the now famous courses offered by the Complutense University of Madrid during your Summer school they incorporate a novelty. Currently there will be a gastronomy course at the UCM as an axis of culinary training and health.
He announced it with pride Carlos Andradas, rector of the UCM, during the presentation of the Gastronomy and Health Course. Experimental classroom, organized by the university in collaboration with the Royal Academy of Gastronomy and the Ibero-American Academy of Gastronomy. All this after the signing of their collaboration agreements in September 2017.
Rafael Anson, President of the RAG and AIBGHe commented that “in just two decades, the concept of gastronomy has completely changed. It went from being, for 150 years, the pleasure of a few privileged people to turning all gastronomy into a healthy, supportive, sustainable and satisfactory activity. The most important of the human being in the XXI century ”.
He also continued that “it is an honor, a pride and a satisfaction to think that, in 20 years, we have changed. From the fact that gastronomy did not exist to that it has become the industry of happiness ”.
What is sought with this gastronomy course at the UCM
Between the objectives of the gastronomy course at the UCM highlights the deepening of the integral value of diet as a sustainable source of health. Also the putting into evidence, in a practical way, of the compatibility between eating for pleasure and for health. As well as the promotion of the exchange of experiences as a learning method.
Beatriz Beltran, one of the program directors, assured that "a comprehensive vision of food" will be worked on. Thus demonstrating the compatibility between it as a source of pleasure, on the one hand, and a healthy life, on the other.
Get to know the whole program in the link that we leave you here below! Do you want to learn and get to know the gastronomic world better? Join this innovative and interesting course if you like cooking.
Program information: http://www.ucm.es/data/cont/docs/377-2018-01-17-A07.pdf
