Traditional gastronomy in Alto Guadalquivir: Origin of contemporary recipes in cordovan cuisine

• Published in: International journal of gastronomy and food science 2023-06, Vol.32, p.100720, Article 100720
• Main Authors: Muñoz-Benito, Rocío, Navajas-Romero, Virginia, Hernández-Rojas, Ricardo David
• Format: Article
• Language: English
• Subjects: Biocultural memory; Córdoba; Gastronomy; Identities; Regional cuisine; Socioeconomic development; Spain; Traditional female cooks
• ISSN: 1878-450X; 1878-4518
• DOI: 10.1016/j.ijgfs.2023.100720

The different UNESCO recognitions in the field of gastronomy have made it possible to make visible at the international level the values that cuisine, its uses and customs bring to society, to culture and to the conservation of the natural and cultural heritage of a territory. In the area known as Mancomunidad del Alto Guadalquivir in Córdoba, Spain, there are eight towns whose backbone is the river, and they all treasure a culinary tradition that is the basis of some recipes that form the identity of Cordoba’s gastronomy, transmitted from generation to generation. The synergy in the actions of institutions and businesses has resulted in a study of traditional recipes, describing how they are prepared and what ingredients are used. Thanks to several women’s associations, the female cooks provided the recipes and have been recognized as guardians of the gastronomic knowledge of the towns in terms of culture and gastronomy and their work in favor of the preservation of traditional cuisine, and therefore of the biocultural memory of Córdoba. In this work, we reflect on the recipes collected, their link with avant-garde cordovan gastronomy and the role of institutions, while analyzing the different discourses built around these people and how they are linked to the territory.