Spanish gastronomy: tradition and modernity (Photo: Pilar Latorre & Fernando Madariaga / ICEX)
The regional character of Spanish food, the differences between restaurant and home culinary practices, and the tension between tradition and innovation are some of the characteristics that make the country’s cuisine a rich and complex representation of its national heritage. Gloria Rodriguez, founder and executive director of Eat Spain Up, explores the relationship between regional foods and culture and how they have come to define Spain as a whole.
To enhance the experience, the evening includes the opportunity to view exhibitions of food-themed photography in the turn-of-the-century Beaux-Arts mansion that once served as the residence of the ambassadors of Spain. A tasting of Spanish regional foods and wines follows the program.
