Havana, Cuba.- Spanish chemist and professor of gastronomy Pere Castells pointed out today in a talk here with Cuban communicators the need for the media to report on the development of culinary arts in a correct way.

During a meeting at the José Marti International Institute of Journalism (IIPJM) in the capital, the scholar detailed some of his studies in which he prioritized the appropriate relationship between science and gastronomy.

This meeting was called the Gastronomic, Nutritional and Oenological Journalism Day, in which professionals from the sector took part along with chefs and other local specialists.

At the beginning of the meeting, the director of the IIPJM, Ariel Terrero, mentioned the event as the first one to stimulate a more in-depth journalism to address the gastronomic development of this country, boosted by tourism

The professor said that it is a question of taking into account the multiplication of non-state gastronomic management in places known here as Paladares or private restaurants.

The president of the Federation of Culinary Associations of the Republic of Cuba, Eddy Fernandez, attended the meeting.

Castells, invited by the Institute, opened the conference, which also featured a panel with the participation of the president of the Chair of Gastronomy and Tourism of Cuba, Jorge Luis Mendez, the scholar Maria Esther Abreu and the professor and journalist Amaury del Valle.

The Catalan speaker argued there is a lot of talk about nutrition now, but sometimes the media publishes errors.

To this purpose, he recommended, it is necessary to have a study on the part of journalists, who have clear concepts, and in the same way can establish a bridge with the population in the area of gastronomy.

Author of the book La cocina del futuro( The Kitchen of the future) , Castells clarifies issues such as vocabulary, the products of tradition and exoticism in the kitchen, other products of human food and the expiration date.

It covers food waste, sustainability and awareness rising in the sector.

The scholar interprets variety of topics such as food textures, benefits and trends, ancestral products, and food for the growing world population of older people.

He argues texture, but above all he insists on the role of gastronomy as a social factor and a vehicle of denunciation, as it is intertwined with the values that should give back to society its most beneficial projects.

Castells also stressed the need to understand that for human beings it is not only a question of eating for a living, but also of the pleasure of cooking, together with the importance of traditions.