“Cocina Histórica Gaditana” book by Manuel Ruiz Torres
“Historical Cuisine of Cadiz” deepens into the origin and evolution of dishes of the province of Cadiz, with 70 complete recipes.
Manuel J. Ruiz Torres, the author, is an expert in the history of gastronomy and author of several works on the subject. This new volume has been published by Mayi Editions.
The book discovers the origin and evolution of the gastronomy of Cadiz. The work has its roots in the interviews conducted by Ruiz Torres in ’87 in different towns of the province and is nourished by abundant studies that the author has done since then.
For about six years the author has been giving shape to all the accumulated material to this book.
Of the 500 recipes that it has been able to compile, around 70 will be shown completely in the volume. Although there are more than a hundred references. Of the 330 pages of work, 30 are the bibliography. This gives an idea of the volume of previous work.
The dishes that are considered the most interesting, such as the bread of Cádiz, the shrimp fritters or the “rosto” of the Campo de Gibraltar have entire chapters dedicated to them.
These sections coexist with others dedicated to ‘families’ of recipes (for example, the stews). In all cases, the aim is to analyze the origin and evolution of the dishes.
The author explains that deepening in the history of gastronomy allows us to go back to the recipe from which the autochthonous formulas derived. In addition to checking how taste has evolved and even customs.