EWN
euroweeklynews.com
22 - 28 June 2023
STUDENTS of the Gastrono my and Culinary Arts degree at Alicante University pre sented their endofyear pro jects in Denia last week at an open event in the municipal library. María Fernanda Duarte presented a gastronomic business entrepreneurship project based on scientific knowledge, innovation, cul ture and culinary manage ment. The new restaurant model suggested by the student contemplates sustainability through energy saving, the use of ecological and zero kilometre products, the culti
NEWS
The future of food Image by Denia Town Hall
6
STUDENTS: Presented their end of year project.
vation of businesses’ own vegetable gardens and the
sale of organic waste pro duced in its kitchen.
Friends of Javea Museum
ON Saturday June 17, a group of about 40 people, belonging to AMUX (Friends of Javea Museum), went on a short excursion from Cala Blanca to Portixol to visit the re mains of the most important defensive con struction during the Spanish Civil War (1936 1939), the Portixol battery. Although Javea remained in the rear throughout the war, the importance of the defence and control of the stretch of coast between Denia and Javea led the govern
ment of the Republic to create a coastal de fensive line between Las Marinas and Por titxol. The most important defensive structure built in Javea was the great battery of Por titxol. Built about 90 metres above sea level, this robust and extensive semisubter ranean construction, built with thick cement concrete walls, protected the wide bay of Javea to the northwest and the small bay of Portitxol to the southeast.
Two other projects fo cussed on neurogastrono my, ie the study of flavour perception and the ways it affects cognition and memo ry. The first of these explored the benefits of cocoa con sumption and the analysis of the aromas and sensations of wellbeing triggered by dark chocolate. Cocoa is said to have a high flavonoid content, a natural compound with an tioxidant and neuroprotec tive effects that improves cognitive performance. It al so contains stimulating sub stances such as caffeine and theobromine that promote concentration. The second research, pre sented by Sebastián Siman, explored the application of the principles of neurogas tronomy and multisensory cuisine in different areas of psychology, with the aim of promoting wellbeing, posi tive emotions and mental health in people.
