NEWS

Ketut Sri Gayatri Tata fills Lanzarote with spices and flavours

The chef at Pengalaman Rasa (Bali, Indonesia) explains what it is like to live amid 29 volcanoes, and fills the auditorium with colour by cooking up a recipe with a mixture of spices, "essential components of our cooking".

Sylvain Chermette: “Volcanoes are dangerous, but they also have many benefits"

“Bring back the spoon”

The manager of the Vegacosta Eco-estate (Tinajo), Toño Morales; a farmer ("only part-time"), José Domingo Rodríguez, and a journalist with a farming past, Salvador García-Arbós, describe the benefits of legumes grown in volcanic soil, and call for public appreciation of these foodstuffs.

Lanzarote makes a stand for a state-of-the-art combination of tradition and modernity

The third day of Worldcanic began on Islote de la Fermina (Arrecife) in a totally Lanzarotean atmosphere. The first talk demonstrated the island's current culinary panorama through two new talents.

"Papa" potatoes unite volcanic territories

Les Cols: “We want to build a greener and greener horizon"

The new culture of New Zealand is cooked up amid volcanoes

Volcanoes creating fresh water reservoirs

Volcanic Ecuador's ecosystems, with Juan Sebastián Pérez

Sebastián Vásquez: “Better management of volcanic risk is essential, and the first step is to educate children in knowledge of their territory"

Worldcanic makes a stand for product, and claims luxury is "what you can eat in a specific location"

Reflecting on the future of fishing and biodiversity

Gisli Matthias: “The luxury of eating is eating something you can't eat anywhere else"

Anne Fornier: “Volcanoes are the earth's yin and yang"

Dieuveil Malonga: “Tomorrow's cuisine is based on cooking what grows in your own region"

Living in the foothills of Africa's most active volcanoes