A collection of guides, reflections, and resources on studying gastronomy, moving to Spain, and exploring Basque culture.
Fermentation Is Technology: How GOe Turns Microbes Into Flavor, Sustainability, and New Possibilities
Fermentation isn’t a trend, it’s a technology. GOe is using microorganisms, labs, and culinary creativity to design foods that are delicious, healthy, and sustainable.
Fermentation, GOe Tech Center, microbiology, flavor innovation, sustainable food, gastronomy technology, San Sebastián
Designing Delicious: Why Sensory Science Is the Most Underrated Food Technology
Sensory science turns “cool ideas” into food people love. Here’s how GOe approaches sensory evaluation, chef panels, and consumer insight to design delicious outcomes.
Sensory analysis, GOe Tech Center, consumer science, chef panels, product development, flavor perception, San Sebastián
How Playing with Your Food Teaches You More Than Any Textbook
Discover how playful cooking awakens curiosity, creativity, and embodied knowledge that no textbook can replicate.