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Is there a universal language in the kitchen? How much information does gastronomy give us of a place? Is it possible to have a good biriyani in Barcelona, or are the environmental factors –often intangible– inherent in a specific cuisine (cultural, climatic, biological, etc.) determinant in the flavour and experience of every meal? Which are the current tendencies of haute cuisine? Is there a gastronomic tourism?
Casa Asia
Casa Asia | Social Headquarters | Av. Diagonal, 373 | 08008 Barcelona | +34 93 368 08 36
Casa Asia Center - Madrid | Carrera de San Jerónimo, 15 | 28014 Madrid | +34 91 389 61 00
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