From the classics to the Stove Revolution

Mr. Rafael Ansón, lover of good food and President of the Royal Academy of Gastronomy has recently presented at the International Summit of Gastronomy in Guanajuato (Mexico), a new culinary book.

Culture Gastronomical of the Mediterranean, It is a very interesting story, about the influence on the culinary tradition of pre-Columbian cultures and how its fusion with the European tradition leads to an authentic mixture of influences and ingredients.

Past, present and future of a gastronomic tradition as the center of the “Mare Nostrum“, Where classical cultures and the modern world is built as the axis of the contemporary age.

The culture of the peoples is the channel of so much wisdom in the kitchens, that as a daily need for food, it has been transmitted from ancient times from one to another, first as a mere domestic habit, until the academic training of our days.

“Gastronomy is much more than food, much more than cooking or food, it is a form of cultural expression of the human being, perhaps one of the most important”

It is worth highlighting the current approach to how tourism boasts of maintaining gastronomy as one of the sources of attraction for visitors to countries, which, watered by the Mediterranean Sea, have managed to perfectly represent the more refined customs in food with the most avant-garde art in the elaboration.

Product, tradition, habit and elaboration are the pillars on which the essay is built, which is of pleasant reading and better understanding and learning of our gastronomic culture.

The act of presentation of the book included representatives of the Ibero-American Capital of Gastronomy of the city of Guanajuato, important people, gastronomic critics of our country and personalities from the world of cuisine.