It presents a scientific methodology that is being applied to standardize recipes for the most popular Andalusian dishes and is already being replicated in other parts of the world, such as the most recent studies in Colima, Mexico. Along with the recipes, the local gastronomy related to the consumption of each dish is studied. Thanks to current consumption data by age, sex, and location, it allows for the establishment of strategies to preserve the consumption and popularity of the dishes.
Contemporary study of popular dishes
Academic Speech by Dr. Rafael Moreno Rojas
Spanish gastronomy, a bridge between cultures
Academic Speech by Mr. Iván F. Moreno de Cózar y Landah
The culture of a people is forged over the centuries, just as its cuisine is refined, developing dishes in successive stages, among which those with the traits that characterize its personality and identity have prevailed. In this context, intuition, intelligence, and experience also bear their imprint on Spanish gastronomy, serving as a crucible for the influence, incorporation, and consolidation of dishes from the different peoples and civilizations that have historically settled in the territories of the Iberian Peninsula to shape the culture or cultures of Spain.
The 12 “s” of healthy gastronomy in the XNUMXst century
Academic Speech by Mr. Javier Aranceta Bartrina
We live in a time in which the new Scientific Gastronomy should increase its commitment to health, health promotion, sustainability and the quality of all the processes that occur from the field to the table. This is defended by Academic Javier Aranceta, who proposes different actions to improve training programs in Hospitality Schools, greater theoretical-practical training of gastronomic concepts in primary and secondary education, in citizen groups, in professionals. of health and the population in general.
Olive oil: history and soul of the Mediterranean
Academic Speech by Ms. Rosa Mª Vañó Cañadas
The Full Academician Rosa Mª Vañó Cañadas takes a historical tour of the different towns of the Mediterranean where the cultivation of the olive tree has left a deep mark, becoming the most powerful differentiating element in the environment of the nations that populated this sea. "There is not even remotely a food in the history of human gastronomy that has such a varied and vast panoply of uses and applications, without forgetting the nutritional and culinary value of the fruits of the olive tree."
The impact of haute cuisine as a generator of tourism of excellence in Spain
Academic Speech by Ms. Xandra Falcó Girod
Full Academician they visit. In addition, she carries out an exhaustive analysis of the figures left by tourism of excellence in Europe and Spain, proposing recommendations so that our country increases visitors with this tourist profile.
Origin, development and crisis of food markets: can Gastronomy contribute to revitalizing our markets?
Academic Speech by Mr. Ángel Parada Fernández
The Academician of Number Ángel Parada pays tribute to the food markets, those emblematic places that were the beginning of his passion for gastronomy. A journey through their history from Greek times to the present, remembering the importance they have had and making a brief reflection about their current situation and their uncertain future.
Wine at the opera
Academic Speech by Mr. Ignacio Bayón Mariné
Among the purposes of the Royal Academy of Gastronomy are those of an educational and cultural nature in order to maintain and transmit popular traditions and the promotion of gastronomic culture at all levels and levels. Talking today about music and gastronomy, specifically wine, is fulfilling the objectives of the Corporation. And speaking of traditions, we begin by remembering an ancient praise of wine that shows that our current desire is only the heir of a rich history.
Represent food. Still life painting as painting
Academic Speech by Mr. Alberto Corazón
The term gastronomy is a syntagm that includes both the knowledge of food and its manipulation and the physiological and sensual pleasure of consuming it. I had the enormous fortune of entering into the gastronomic experience, since I was a child, in the Valencian garden of my maternal grandparents. There, on a small farm in Rafelbuñol, Mas Roig, I understood the relationship between the land, the fruits and the animals, the water, the sun, the rains and the winds. And how all this ended up coming together in the kitchen, the living heart of Mas Roig.
Craft and Method of Gastronomy
Academic Speech by Ms. Almudena Villegas Becerril
Recent years have seen a real explosion in gastronomy. From being a topic barely touched upon and, if we are honest, practically devoid of interest for the general public, it has emerged in such a powerful way that it has taken it to the other extreme: a certain trivialization of the concepts and terms it entails. We all attend extravagant cuchipandas, presentations of records of all kinds, and generalized entertainment that, as a sales marketing strategy, is not bad, but it is not enough nor does it have to do with the true reason for being of gastronomy and what that must exist behind the concept.
The cult of Bacchus on the Camino de Santiago
Academic Speech by Mr. Cristino Álvarez
Those of you who, like me, had the opportunity to listen to the masterful intervention in this same forum by my colleague and friend Víctor de la Serna will surely be surprised that I make a speech that has very little to do with the overwhelming contribution of science that he developed. I, in my distant high school, was pushed for family reasons to choose Sciences; but my soul has always been about letters. As a man of letters I will speak. I am aware that, as teacher Néstor Luján said, when he speaks, erudition must silence everything else.
Native strains and foreign strains: a false debate
Academic Speech by Mr. Víctor de la Serna
That conference, before the International Wine Academy, was about 'Le ré-encépagement de l'Espagne', that is, about the changes in castes and replanting that were then taking place in the Spanish vineyard, the largest in the world. 'Then' was in 1999, certainly longer ago than I remembered, but you know that at certain ages, 'tempus fugit'. In any case, in the history of the vineyard, our great ancient cultivation along with that of the olive tree, 15 years is very little. And yet, in these last 15 years the face of the Spanish vineyard has changed more than in the entire previous century. That is, since it had to be almost completely rebuilt after it was destroyed by phylloxera, that voracious insect that came from America.
Global Vision of Gastronomy in the XNUMXst century
Academic Speech by Mr. RAFAEL ANSÓN OLIART, President of the Royal Academy of Gastronomy
In recent years, Spain has contributed three fundamental values to the world of gastronomy: a global vision of gastronomy that encompasses factors such as pleasure, health, culture, social relations or the economy; a socialization of gastronomy and the cuisine of freedom, freedom in gastronomy.
The revolution in gastronomy involves the sociology of food, which implies not only ending hunger but also ensuring that more and more people enjoy eating. The key to good nutrition is that nothing is pleasant if it is not healthy.
The basic principles of a healthy diet can be summed up in three words: moderation, variety and balance.
