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Behind The Apron

Behind The Apron

“A well-prepared meal has delicate flavors that must be retained in the mouth to be appreciated.” (Tennessee Williams).

To make gastronomy visible not only as a science, but rather as an art, is a necessity due to the undeniable importance it has had in the development of humanity, as evidenced by countless passages in history.

Good eating is a way to be happy, as Bertrand Russell suggests in his work “The Conquest of Happiness”. It is the fundamental ingredient for a good life.

Gastronomy and its blend of flavors, colors, and traditions are a fundamental part of human essence and the culture of a region or country. Combined with the skills of a chef, their instincts and experiences form a legacy that endures over time, contributing to a happier world through science and art.

In summary, it can be said that good eating and gastronomic culture, since time immemorial, have had a privileged position in the development of societies. Therefore, it is necessary to highlight here its importance in the history of peoples, their culture, and the development of humanity.

Dear readers, monthly in this space, I will present a technical and cultural approach to world gastronomy. It will be a place where the common cook will find the necessary information to nourish both their palate and their cultural knowledge of flavors around the world, as well as the necessary tools to learn to objectively evaluate a dish or preparation.

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Enough with complicated recipes and ingredients without foundation. It is time for a more conscious approach to the ancestral and modern world gastronomic culture, within everyone’s reach.

By: Jose Eliseo Guzman

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