Michel Magada
Lecturer in Practical Arts
Umami Fermentation: Between Tradition and Culinary Innovation
A thousand-year-old fermentation practice and contemporary reinterpretation of savory taste, umami is revealed through local...
Michel Magada
Reading Time: 3 min
Vegan philosophy: To be or not to be plant-based?
Amid the cacophony from the social networks and other media, the word VEGAN is becoming more and more talked about. Whether it's...
Michel Magada
Reading Time: 6 min