Gastronomy and cinema. Documentaries on Spanish cuisine

The gastronomic world has experienced a revolution over the last decade. Spanish gastronomic culture has led the way in showing how traditions associated with the way in which Mediterranean food and ingredients are eaten can be modified through new techniques and processes, making the experience of taste, digestion and above all, the act of eating itself, an aesthetic and delicious experience.

In recognition of this phenomenon, Instituto Cervantes will present a sample of documentaries looking at some of the elements and foods which have entered the international lexicon of gastronomy (Jerez y el misterio del Palo Cortado). Also included are profiles of the best Spanish cooks who have made this transformation possible: the Roca brothers (El somni del Celler de Can Roca), Dani García (Deconstruyendo a Dani García), the planning of the Nerua restaurant at the Guggenheim, Bilbao (Nerua, un viaje a la esencia). Also presented are two experiments bringing together the artistic; firstly, Mugaritz BSO created by chef Andoni Luis Aduriz and musician Felipe Ugarte, and the second Taba, el juego en la mesa, conceived and produced by the Fura dels Baus theatre group. The programme closes with a documentary about the oceans focusing on how best to protect one of the world’s most important natural resources – fish.