The confectionery traditions that coexisted in the Middle Ages and their traditional recipe books form the basis of the cuisine of the different Mediterranean gastronomies, so that they have shared their techniques and products while preserving their roots. Cooking and gastronomy are one of the most evocative ways of discovering and getting to know a culture, and this knowledge forms part of our own history.
With the main purpose of raising awareness of the typical sweets of the three cultures, and not only their most significant differences, but also the common link between them all, on Wednesday 22 March a round table discussion will take place entitled 'The confectionery tradition in the Three Cultures', organised in collaboration with the Machado Foundation, in which the confectionery tradition as a cultural concept will be discussed, as well as the most deeply-rooted traditions that have passed from generation to generation and reflect our common past.
This meeting will feature the following experts in the field:
Juan Cartaya. Moderator. Historian and lecturer at the Escuela Superior de Hostelería de Sevilla.
Manu Jara. Confectioner. Confectionery and haute patisserie in Seville.
Rosa Tóvar. Cook, writer, translator and gastronomic consultant.
Javier Zafra. Chef and director of the gastronomic project 'Sabores de Sefarad'-Red de Juderías.
The Escuela Superior de Hostelería de Sevilla is also collaborating in this round table.
Invitations are sold out.
Portuguese