This morning the Basque Culinary Center has hosted a press conference to present the sixth edition of "Kitchen Dialogues". Organised by Mugaritz, Euro-Toques, and the Basque Culinary Center, the aim of the event is to think plurally about the current state of gastronomy, to analyze the challenges and opportunities of the cybernetic age, and above all, to create an interdisciplinary space for celebration.

San Sebastian will host a three-day event with a program full of activities, beginning on Sunday March 12th with a performance by Mugaritz inspired by the world of candy. Then on March 13th and 14th, the six edition of the international conference at the Basque Culinary Center will take place, where acclaimed experts from around the globe gather to address current issues.

How do we learn to eat? What exactly is a restaurant? Can food become a religion? What lies behind the vegan and gluten free trends? How is hunger fed? Diners, what do they want? Is gastronomy an open source? How technology affects the way we relate to food? These and other similar questions will be addressed during this international event’s tenth anniversary, which includes conferences, round tables and creative synergy.

The program boasts world-renowned chefs such as Joan Roca of El Celler de Can Roca; Dominique Crenn, one of today’s most well-known figures with two Michelin stars for Atelier Crenn in San Francisco, and Mexican chef Jair Tellez of Merotoro and Laja.

Other famous participants include Ruth Reichl, former editor and top food critic at ‘The New York Times’; English historian Bee Wilson, author of First Bite: How We Learn to Eat; culture critic Steven Pool, author of You Aren’t What You Eat; and researcher-philosopher Luis Castellanos, founder of El Jardín de Junio. Famous Latin American writers such as Martín Caparrós, author of Hambre  and Entre Dientes and Héctor Abad Faciolince will also take part in this event.

The Basque keynote speakers include poet Harkaitz Cano, data activist and cyberpunk Carlos G. Liberal, and Andoni Luis Aduriz, among others.

For two days, gastronomy will be addressed as an open source, borrowing this concept from the realm of ciber technology.

“After 10 years, we look to cuisine to ask ourselves uncomfortable questions. We wish to open an interesting debate by playing with the notion of the open-source code, considering that cuisine has always been one that is nourished by others”, urges Andoni Luis Aduriz, chef of Mugaritz and a founders and promoter of this project.

Register online at  www.dialogosdecocina.com