Cultural activities

A Trip to Spanish Food Cultures, online

A Trip to Spanish Food Cultures, online pixabay

Galicia and the Camino de Santiago, Andalusia, the Basque Country and Catalonia

This workshop will take you to four regions of Spain to learn about their cuisines, customs, cultural heritage and the contrast between different languages. You will also get to know some contemporary food literature and restaurants and discover the influence of Latin America and North Africa on historical and modern cuisine. Through four one-hour sessions, the food specialist Blanca Valencia will guide you on a virtual trip to Galicia (and the Camino de Santiago), Andalusia, the Basque Country and Catalonia, to delve into gastronomy, places, monuments... and much more. 

Contents of the course: 
  • Gastronomic regions and their dishes, customs and wines 
  • Monuments and World Heritage Sites 
  • Product denominations of origin and protected geographical indication 
  • The influence of Latin American and North African immigrants 
  • The cuisine of the gypsies and their irruption in the haute cuisine of Jerez 
  • Restaurants and chefs 
  • Gastronomic literature of each region 
Blanca Valencia is an specialist in Spanish gastronomy. Economist by training, Blanca's experience includes Books for Cooks (London), elbulli and El Alambique cooking school (Madrid). She has worked for a specialty food importer in Chicago and has collaborated with the Spanish Commercial Office in Dublin and New York. Her classes combine cooking, history, economy, art and pop culture. She has presented various gastronomy series at the Instituto Cervantes in Chicago and Dublin. She is currently pursuing a Masters in Gastronomy at TUD and is co-host of Spice Bags podcast, the podcast about Irish food from an international perspective.

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