Between tradition and innovation: the case of El Celler de Can Roca

El Celler de Can Roca restaurant in Girona, which is run by the three Roca brothers and was awarded three Michelin stars in November 2009, was named the best restaurant in the world in 2013 and 2015 by the British publication The Restaurant Magazine. However, the history of this restaurant dates bac...

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Detalles Bibliográficos
Autores: Aulet Serrallonga, Sílvia, Mundet i Cerdan, Lluís, Roca Fontané, Josep
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2016
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10256/24580
Acceso en línea:http://hdl.handle.net/10256/24580
Access Level:acceso abierto
Palabra clave:Cuina catalana
Turisme gastronòmic
Catalan cooking
Culinary tourism
Celler de Can Roca
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spelling Between tradition and innovation: the case of El Celler de Can RocaAulet Serrallonga, SílviaMundet i Cerdan, LluísRoca Fontané, JosepCuina catalanaTurisme gastronòmicCatalan cookingCulinary tourismCeller de Can RocaEl Celler de Can Roca restaurant in Girona, which is run by the three Roca brothers and was awarded three Michelin stars in November 2009, was named the best restaurant in the world in 2013 and 2015 by the British publication The Restaurant Magazine. However, the history of this restaurant dates back much further. Joan, Josep, and Jordi were raised in a family dedicated to the restaurant business. The three brothers grew up in the kitchen of the family-owned restaurant their parents still run today, learning the wide range of traditional Catalan recipes from their mother. This article presents the creative process followed by the three brothers and how this links tradition and innovation on the basis of 13 key elements: academia, memory, tradition, contrast, landscape, wine, chromaticism, product, audacity, magic, transversality, idealism, and sense of humor. The article demonstrates how the brothers articulate the discourse of the Celler de Can Roca menu, a veritable declaration of principles and philosophy rooted in the local regionCognizant Communication Publications2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion15 p.application/pdfhttp://hdl.handle.net/10256/24580http://hdl.handle.net/10256/24580© Journal of Gastronomy and Tourism, 2016, vol. 2, núm. 2, p. 135-149Articles publicats (D-G)Aulet Serrallonga, Sílvia Mundet i Cerdan, Lluís Roca Fontané, Josep 2016 Between tradition and innovation: the case of El Celler de Can Roca Journal of Gastronomy and Tourism 2 2 135 149reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.3727/216929716X14720551277925info:eu-repo/semantics/altIdentifier/issn/2169-2971info:eu-repo/semantics/altIdentifier/eissn/2169-298XTots els drets reservats. Reproduït amb autorització de Cognizant Communication Corporationinfo:eu-repo/semantics/openAccessoai:recercat.cat:10256/245802026-05-29T05:05:01Z
dc.title.none.fl_str_mv Between tradition and innovation: the case of El Celler de Can Roca
title Between tradition and innovation: the case of El Celler de Can Roca
spellingShingle Between tradition and innovation: the case of El Celler de Can Roca
Aulet Serrallonga, Sílvia
Cuina catalana
Turisme gastronòmic
Catalan cooking
Culinary tourism
Celler de Can Roca
title_short Between tradition and innovation: the case of El Celler de Can Roca
title_full Between tradition and innovation: the case of El Celler de Can Roca
title_fullStr Between tradition and innovation: the case of El Celler de Can Roca
title_full_unstemmed Between tradition and innovation: the case of El Celler de Can Roca
title_sort Between tradition and innovation: the case of El Celler de Can Roca
dc.creator.none.fl_str_mv Aulet Serrallonga, Sílvia
Mundet i Cerdan, Lluís
Roca Fontané, Josep
author Aulet Serrallonga, Sílvia
author_facet Aulet Serrallonga, Sílvia
Mundet i Cerdan, Lluís
Roca Fontané, Josep
author_role author
author2 Mundet i Cerdan, Lluís
Roca Fontané, Josep
author2_role author
author
dc.subject.none.fl_str_mv Cuina catalana
Turisme gastronòmic
Catalan cooking
Culinary tourism
Celler de Can Roca
topic Cuina catalana
Turisme gastronòmic
Catalan cooking
Culinary tourism
Celler de Can Roca
description El Celler de Can Roca restaurant in Girona, which is run by the three Roca brothers and was awarded three Michelin stars in November 2009, was named the best restaurant in the world in 2013 and 2015 by the British publication The Restaurant Magazine. However, the history of this restaurant dates back much further. Joan, Josep, and Jordi were raised in a family dedicated to the restaurant business. The three brothers grew up in the kitchen of the family-owned restaurant their parents still run today, learning the wide range of traditional Catalan recipes from their mother. This article presents the creative process followed by the three brothers and how this links tradition and innovation on the basis of 13 key elements: academia, memory, tradition, contrast, landscape, wine, chromaticism, product, audacity, magic, transversality, idealism, and sense of humor. The article demonstrates how the brothers articulate the discourse of the Celler de Can Roca menu, a veritable declaration of principles and philosophy rooted in the local region
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10256/24580
http://hdl.handle.net/10256/24580
url http://hdl.handle.net/10256/24580
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3727/216929716X14720551277925
info:eu-repo/semantics/altIdentifier/issn/2169-2971
info:eu-repo/semantics/altIdentifier/eissn/2169-298X
dc.rights.none.fl_str_mv Tots els drets reservats. Reproduït amb autorització de Cognizant Communication Corporation
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Tots els drets reservats. Reproduït amb autorització de Cognizant Communication Corporation
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 15 p.
application/pdf
dc.publisher.none.fl_str_mv Cognizant Communication Publications
publisher.none.fl_str_mv Cognizant Communication Publications
dc.source.none.fl_str_mv © Journal of Gastronomy and Tourism, 2016, vol. 2, núm. 2, p. 135-149
Articles publicats (D-G)
Aulet Serrallonga, Sílvia Mundet i Cerdan, Lluís Roca Fontané, Josep 2016 Between tradition and innovation: the case of El Celler de Can Roca Journal of Gastronomy and Tourism 2 2 135 149
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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