The second issue of Apart magazine is dedicated monographically to the journey through seven movements and countries that, from a local point of view, are shaking up global gastronomy. Micro-revolutions that the brothers Joan, Josep and Jordi Roca, from El Celler de Can Roca, know very well and they accompany us to discover.
![](https://apartgastro.com/wp-content/uploads/2022/09/peru_quadrat-uai-258x258.jpg)
The second issue of Apart magazine is dedicated monographically to the journey through seven movements and countries that, from a local point of view, are shaking up global gastronomy. Micro-revolutions that the brothers Joan, Josep and Jordi Roca, from El Celler de Can Roca, know very well and they accompany us to discover.
BARCELONA
Culinary heritage
A culinary revolution that started two decades ago is still under way due to the good work of a younger generation of chefs that keep Catalan cuisine at the top of the international scene.
PERU
An impressive heritage
In the Peruvian Andes, chefs and rural communities share the same vision: to innovate and promote the wealth of high-altitude products for a better future.
THE CRADLE OF WINE
The natural revolution
From Georgia, a movement has spread around winemaking in clay amphorae, an ancient method that has been rejuvenated to break the mould of the wine sector.
COLOMBIA
Committed cuisine
In post-conflict Colombia, we can see how cuisine can be an engine of social and economic transformation. Some of the most committed chefs in the country tell us about it.
TÜRKIYE
The importance of roots
We take the pulse of Istanbul, a crossroads of some of the richest culinary cultures in the world, with one of the most renowned Turkish chefs. A journey full of aromas and flavours.
MEXICO
The culture of mole
Through one of the most iconic dishes of Mexico, we follow the history of the country and discover how it can highlight the role and identity of women in the kitchen.
SCOTLAND
In praise of austerity
With the extraordinary natural pantry of Scotland, a group of chefs has created something amazing and simple, a small revolution in a country off the usual gourmet food path.
THE SOURCES OF CACAO
From tree to bar
The world of cacao is evolving, with a new commitment to enhance its quality while increasing what the farmers earn in Ecuador, Colombia and Venezuela.
APART 2 is a tasty journey through countries that the Roca brothers love, to which they have traveled to verify that there are many cuisines that can motivate us to learn and to understand other cultural, gastronomic and social registers.
![](https://apartgastro.com/wp-content/uploads/2022/09/roca_escocia-uai-258x258.jpg)
APART 2 is a tasty journey through countries that the Roca brothers love, to which they have traveled to verify that there are many cuisines that can motivate us to learn and to understand other cultural, gastronomic and social registers.
The 192-page publication contains seven extensive reports that delve into the micro-revolutions that are taking place in Peru, Mexico, Colombia, Scotland and Turkey, and that also accompany us to learn about the sources of cocoa and the countries that are considered the cradle of wine.
![](https://apartgastro.com/wp-content/uploads/2023/04/revista_apart_2_portada_transperent_en-uai-258x209.png)
The 192-page publication contains seven extensive reports that delve into the micro-revolutions that are taking place in Peru, Mexico, Colombia, Scotland and Turkey, and that also accompany us to learn about the sources of cocoa and the countries that are considered the cradle of wine.