Past and Future of Spanish Gastronomy – by Lena Yau

From what used to be almost a subsistence alimentation, the varied, elaborate and Mediterranean Spanish cuisine has become one of the current references for world gastronomies, with many head chefs occupying the first positions on an international level. The Cervantes Institute, in collaboration with the Institut de Gestion des Entreprises (IGE) of Saint-Joseph University and the restaurant L’Atelier, is inviting you to discover the Spanish culinary traditions.

Special Formula:A small food tasting will be served at the end of the lecture

Lecture in English, without translation

Lena Yau is a Spanish Venezuelan writer living in Madrid. Bachelor of Arts in Literature (UCAB), she holds a Master in Social Communication (UCAB), and a PhD in Spanish Philology (Universidad Autonoma de Madrid).

Yau collaborates with opinion, literature and gastronomy articles in the press of the United States and Latin America, and with web magazines such as Delirio, Rasgado de Boca and Los Hermanos Chang.

She has given lectures on gastronomy at the Cervantes Institute in Peking, Shanghai and Madrid.

Yau is the author of the blog Mil Orillas, where she publishes what she defines as “gastrofiction”: narrative exercises, short stories and poems in which the world of food is the starting point.