Keywords
Gastronomía, Patrimonio Cultural, Andalucía, Marruecos, Reserva De La Biosfera, Tradición Culinaria, Desarrollo Sostenible, Gastronomy, Cultural Heritage, Andalusia, Morocco, Biosphere Reserve, Culinary Tradition, Sustainable Development
Gastronomía en la reserva de la biosfera intercontinental Andalucía-Marruecos
Abstract
La monografía presenta la gastronomía de la Reserva de la Biosfera Intercontinental del Mediterráneo Andalucía–Marruecos como una expresión del patrimonio natural, histórico y cultural compartido por ambas orillas del Estrecho de Gibraltar. Analiza cómo la diversidad ecológica, la agricultura, la ganadería, los intercambios históricos y la tradición andalusí han configurado hábitos culinarios comunes y diferenciados. Se presta especial atención al cereal, el aceite, las técnicas de cocción, los recipientes tradicionales y la transmisión de recetas. Asimismo, se comparan los recetarios andaluz y marroquí, destacando preparaciones, ingredientes, condimentos y formas de sociabilidad vinculadas a la comida. La obra subraya la necesidad de conservar estos saberes gastronómicos como parte de la identidad cultural y como recurso para el desarrollo sostenible del territorio transfronterizo.
This monograph presents the gastronomy of the Intercontinental Mediterranean Biosphere Reserve of Andalusia–Morocco as an expression of the natural, historical, and cultural heritage shared by both sides of the Strait of Gibraltar. It examines how ecological diversity, agriculture, livestock farming, historical exchanges, and the Andalusian legacy have shaped both common and distinctive culinary practices. Particular attention is given to cereals, olive oil, cooking techniques, traditional utensils, and the transmission of recipes. The book also compares Andalusian and Moroccan culinary traditions, highlighting characteristic dishes, ingredients, seasonings, and forms of social interaction associated with food. Overall, it emphasizes the importance of preserving gastronomic knowledge as part of cultural identity and as a valuable resource for sustainable development within this cross-border territory.
This monograph presents the gastronomy of the Intercontinental Mediterranean Biosphere Reserve of Andalusia–Morocco as an expression of the natural, historical, and cultural heritage shared by both sides of the Strait of Gibraltar. It examines how ecological diversity, agriculture, livestock farming, historical exchanges, and the Andalusian legacy have shaped both common and distinctive culinary practices. Particular attention is given to cereals, olive oil, cooking techniques, traditional utensils, and the transmission of recipes. The book also compares Andalusian and Moroccan culinary traditions, highlighting characteristic dishes, ingredients, seasonings, and forms of social interaction associated with food. Overall, it emphasizes the importance of preserving gastronomic knowledge as part of cultural identity and as a valuable resource for sustainable development within this cross-border territory.
Información detallada
Materias, derechos, colecciones e identificadores