Najat Kanaache's talk will combine past, present and future in a single gastronomic whole.
The inspiration she has gleaned from Arabic, Jewish and Christian traditions and acknowledgement of the survival of the culinary cross-breeding of medieval Spain make up a cultural project that goes beyond gastronomy.
This is the cultural and culinary reality, which reminds us of the past, explains the present to us and announces the future, that will be the subject of Najat Kanaache's talk at FéminAs. Andalusian culture as a melting-pot of cultures explained through flavours, smells and colours.
Amazon larder at a restaurant in La Rioja
09:30 - 10:00 HRS
Chef en Ikaro* (Logroño, Spain)
Fonio, an ancestral superfood
09:30 - 10:00 HRS
Chef at Fulani Kitchen (Accra,Ghana)
The hybrid cuisine of the Arequipa "picantería"
11:25 - 11:55 HRS
Chef at La Nueva Palomino (Arequipa, Peru)
Beatriz Villanueva Salas
Chef at Picantería Laurita Cau Cau (Arequipa, Peru)
Maruja Ramos de Aguilar
Picantera from Sociedad Picantera de Arequipa (Arequipa, Peru)
10:05 - 10:35 HRS
Chef at Sant Pau* (Tokyo, Japan)
Chef at Moments** (Barcelona, Spain)
Rosa Macías. Ingredient cookery
12:00 - 12:30 HRS
Rosa Macías y Paco Marín
Owners of Bar FM (Granada, Spain)
Taste, taste. My beloved Algarve
10:40 - 11:10 HRS
Chef at Noélia e Jerónimo (Cabanas de Tavira, Portugal)
The focus of the recipe: seasonal, traditional and vegetarian
10:00 - 10:30 HRS
Chef at Glass Hostaria* (Rome, Italy)
The influence of honey on pastrymaking
11:55 - 12:25 HRS
Pastry chef at Fatima Gismero (Pioz, Guadalajara, Spain)
13:10 - 13:40 HRS
Chef at Manu (Curitiba, Brazil)
10:35 - 11:05 HRS
Joan Roca y Anna Payet
Chef and businesswoman at El Celler de Can Roca*** (Girona)
From sweet to savoury, from traditional to avant-garde: cuisine based on technique and produce.
10:50 - 11:20 HRS
Chef at Fierro* (Valencia, Spain)