CEDOCAM

MUSEUMS OF TENERIFE DOCUMENTATION CENTER OF THE CANARY ISLANDS AND AMERICA

Take advantage!
Gastronomy of
Canary Islands and America
 Take advantage! Gastronomy of the Canary Islands and America is the title of
this new monograph from the Documentation Center of the Canary Islands and America
(CEDOCAM). The Center offers an extensive bibliographic list (monographs, articles
and websites) on gastronomy of the Canary Islands and America. A delicious tour of the
different parts of the islands and some places in America where the best cooking recipes
are proposed and with the most varied food products: meats, fish, mojos, marinades...
And, of course, with the Christmas season so close, you can also find the tastiest desserts
on the islands.
CEDOCAM BIBLIOGRAPHY

Canary Islands

ALEMÁN, Gilberto. Full belly, happy heart . Santa Cruz de Tenerife:

Consulate of Bolivia [etc.], DL 1996. 96 p. ISBN 84-922051-0-5

ÁLVAREZ A., Eugenio O. Canarian cuisine: succulent and natural at

the same time . León: Everest, DL 2006. 62 p. Easy cook. ISBN 84-241-1776-
X.

POPLAR BARRIER, Flora Lilia. The kitchen of El Hierro . [La Laguna,

etc.]: Center of Canarian Popular Culture, 1989. 100 p. The Canarian Library.

POPLAR BARRIER, Flora Lilia. The best desserts from El Hierro . La

Laguna: Center of Canarian Popular Culture, 1985. 54 p. Canarian themes;
eleven.

POPLAR BARRIER, Flora Lilia. The best of Canarian sauces, mojos,

adobos, salmorejos, escabeches and barrados . Hernández Barrera, Dolores.
La Laguna [etc.]: Center of Canarian Popular Culture, 2000. 133 p. Text in
English. ISBN 84-7926-348-2

POPLAR BARRIER, Flora Lilia. All mojos der Kanarischen Inseln:

kräutersossen, gewürztunken, marinaden . Hernández Barrera, Dolores. 3rd
auction. La Laguna: Center of Canarian Popular Culture, 2002. 125 p. Text in
German. ISBN 84-7926-295 8.
 POPLAR BARRIER, Flora Lilia. All the Canarian Christmas cuisine .
Hernández Barrera, Dolores. La Laguna: Alegranza, DL 1998. 54 p.

POPLAR BARRIER, Flora Lilia. All the mojos, sauces, marinades,

salmorejos, escabeches and barrados from the Canary Islands . Hernández
Barrera, Dolores. 6th ed. The lagoon; Las Palmas de Gran Canaria: Center of
Canarian Popular Culture, 2003. 136 p. ISBN 84-7926 224-9.

The best or Canary Islands cookery . Vera, Felisa... [et al.]. [The
lagoon; Las Palmas de Gran Canaria]: Center of Canarian Popular Culture,
2002. 89 p. Text in English. ISBN 84-7926-092-0

CABRERA, Carmen. Carmen Cabrera's new kitchen . [Sl: sn], DL

1995. 127 p.

Canary cookbook. [Las Palmas de Gran Canaria: sn], DL 1974

(Caltosa Graphic Arts). [80] p. A recipe book donated by residents and
visitors to the Canary Islands.

Gastronomic Canary Islands 1995 . [Sl]: Tauro Producciones, DL

1995. 121, [4] p. ISBN 84-88605-12-9.

Gastronomic Canary Islands: 1996 . [Hernández Cabrera, Zenaido... et

al. (texts)]. [Sl]: Tauro productions, 1996. 127 p. ISBN 84 88605-21-8.
 Palm kitchen . Martín González, Blanca (coord.); Martín Herrera, Mª KITCHEN^
PALM TREE
Lourdes... [et al.]. 3rd ed. [La Laguna]: Center of Canarian Popular Culture,
1999. 102 p. ISBN 84-7926-161-7

Healthy cuisine with Canarian products: give more years to your life
and more life to your years . Nutrition Committee of the Great Universal
Brotherhood LSE; Montero Cabranes, Josefina (coord.). [La Laguna,
Tenerife]: Center of Canarian Popular Culture, 1993. 193, [6] p. ISBN 84-
7926-137-4

Traditional cuisine in paradores: Andalusia, Extremadura and the

Canary Islands . [Aguilar, Elvira (editorial coordination)]; [Herguera,
Juanchu (text edition)]. Madrid: El País Aguilar, DL 1996. 143 p. ISBN 84-
03-59414-3.

Cooking in the south of Tenerife . Arona: Chefs Club of Tenerife, DL

1996. 69 p.

How to make mojo picón and other Canarian mojos . La Laguna:

Globo, DL 1997. 31 p. Practical Canary books; 2. Precedes the title: The
original recipes! On deck: And other Canarian mojos to accompany the
wrinkled potatoes, cheese, meat and fish. ISBN 84-8101-470-2

CONCEPCION, José Luis. Typical Canarian cuisine: practice,

desserts and liquors . 10th ed. La Laguna: José Luis Concepción, 1988. 103
p. ISBN 84-4040-925-7.
 CHA Nicola. Canarian cuisine : I. [Gran Canaria]: [sn], DL 1983
(Arucas Printing Office). [10] p.

CHELA, José H. With hands on the muse . Las Palmas de Gran

Canaria: Anroart, 2008. 119 p. ISBN 978-84-96887-80-0.

CHELA, José H. People with flavor: thirteen culinary stories . Las

Palmas de Gran Canaria: Virtual Press, DL 2003. 191 p. Canary now. ISBN
84-6090-352-4.

CHELA, José H. The taste of the islands . Santa Cruz de Tenerife:

Government of the Canary Islands, Ministry of Agriculture and Fisheries,
DL 1992. 118 p. ISBN 84-86840-06-6.

Die besten rezepte der kanarischen küche: auswahl aus alten rezepten
für hauptmahlzeit und nachtisch der gesamten kanarischen inselgruppe .
Vera, Felisa... [et al.]. 4th auction. La Laguna: Center of Canarian Popular
Culture, 2003. 88 p. Text in German. ISBN 84 7926-108-0.

Die Geheimnisse der Kanarischen Mojo-Saucen: Rezepte für

Knoblauchfans und solche, die es werden möchten . [Timm, Beate (texts,
layout); Kern, Thorsten; Timm, Beate; Loos, Reiner (photographs)].
Lanzarote: Arte Edition Canarias, [sd]. 4 p.m. ISBN 84-609-3281-8.

DUQUE RODRÍGUEZ, Carmen Nieves. Desserts and liquors

(mistelas) from La Palma . 3rd ed. La Laguna: Center of Canarian Popular
Culture, 2002. 106 p. ISBN 84-7926-198-6.
 ESTEBAN, José. The cuisine in Galdós and other literary-gastronomic
news . Madrid: Fortunata and Jacinta, 2006. 143 p. ISBN 84-934922-0-5.

FARIÑA PESTANO, Febe. Tradition and domestic knowledge: a

compilation of traditional processes for the production and transformation of
food and domestic products in the Güímar Valley . 2nd ed. [Santa Cruz de
Tenerife]: Rural and Fisheries Development Technical Service, Cabildo de
Tenerife, DL 2003. 132 p.

FAITH, María Dolores de la. Scrambled by islanders: collection of

stories between writing and cooking . Iturriaga Osa, Teresa; Ascanio, Sira
(cover design [and] illustrations). [Las Palmas de Gran Canaria]: Fundación
Canaria Mapfre Guanarteme, DL 2010. 101 p. ISBN 978-84-92532-54-4

GAMONAL, Carlos. Canary . Santana, José Juan; Dávila Sánchez,

Antolín (prol.). León: Everest, DL 2001. 80 p. Precedes the title: Kitchen.
ISBN 84-241-2493-6.

Gastronomic guide of Tenerife: = Eating guide of Tenerife =

Gastronomischer führer von Tenerifa . Marrero, José Carlos (dir. and
coordinate). 2nd ed. La Laguna: Interideas, 1998. 256 p. Text in Spanish,
English and German. Eating guide of Tenerife. Gastronomischer führer von
Tenerifa. ISBN 84-923171-0-8.

Gofio: a traditional Canarian food . Hardisson, Arturo; Caballero Mesa,

José María (coord.). Tenerife: Center of Canarian Popular Culture:
Government of the Canary Islands, 2006. 195 p. ISBN 84-7926 527-2.
 HERNÁNDEZ, Alma. Practical Canarian cuisine recipe book . Santa Cruz de
Tenerife: Interinsular Canaria, 1991. 140 p. ISBN 84 85543-40-8.

HERNÁNDEZ SALAZAR, Alberto. The best of Gran Canaria cuisine .

Sosa Díaz, Remedios. [The Gran Canarian palms; La Laguna]: Center of
Canarian Popular Culture, 2008. 116 p. On the cover: Anthology, includes
desserts and liquors. The 100 essential recipes. ISBN 978-84-7926-582-3.

IGLESIAS, Manuel. Tenerife, cuisine and restaurants . Domingo,

Xavier (preface). [Tegueste]: Tauro Productions, DL 1992. 205 p. ISBN 84-
604-3864-3.

The islanders (Canary Islanders) Cookbook. Recipes from Spanish

Louisiana: Los Isleños. Heritage & Cultural Society. St. Bernard, Louisiana.
Founded 1976 . Benge (Molero), Dorothy L.; Sullivan (Gonzales), Laura M.
(eds.). Gretna, Louisiana: Pelican Publishing Company, 2003. 426 p.

MASSIEU, Lola. Cookbook by Lola Massieu . Canary Islands: Vice-

Ministry of Culture and Sports, 1995. 225 p. ISBN 84-7947 109-3.

Canarian sweet pairings: harmony between wines and dishes. [Ortega

Pérez, Apeles Rafael... et al. (texts)]. Santa Cruz de Tenerife: Priverno, 2007.
107 p. ISBN 97-884-6120684-1
 MARTIN MÉNDEZ, Pastor. Popular Canarian desserts . Ossorio
Acevedo, Francisco Antonio. [La Laguna]: Center of Canarian Popular
Culture, 1981. 110 p. Canarian themes; 3.

MARTIN MÉNDEZ, Pastor. Canarian desserts . Osorio Acevedo,

Francisco Antonio. 15th ed. [The Gran Canarian palms; La Laguna]: Center of
Canarian Popular Culture, DL 2001. 104, [4] p. ISBN 84-7926-059-9.

MEDINA ROSALES, José Luis. The book of Canarian mojo:

everything about sauces, mojos, dressings, marinades, etc. 2nd ed., amp. and
run Santa Cruz de Tenerife: Teide-Media, 1999. 195 p. ISBN 84-605 5364-7.

MELIÁN GONZÁLEZ, Juan. Tacoronte, with great taste: tourist and

gastronomic guide . [Vieira Freitas, Jorge]. Tacoronte [Tenerife]: City
Council, Department of Local Development, Industry and Commerce, DL
2001. 120 p.

The table that unites us: food stories . Paz Sánchez, Manuel de;
Carmona-Calero, Emilia María (sel.). Santa Cruz of Tenerife; Las Palmas de
Gran Canaria: Idea, 2006. 147 p. General study. ISBN 84-96570-71-1.

The best of Canarian cuisine: an anthology of the cuisine of the Canary

Archipelago . Vera, Felisa... [et al.]. 7th ed. [The lagoon; Las Palmas de Gran
Canaria]: Center of Canarian Popular Culture, 2004. 88 p. ISBN 84-7926-362-
8.
 The 1,000 best Canarian cuisine recipes . Raíz Collective [selection
and compilation of]. La Laguna: Globe, 1993-1995. 2 v. Canary Islands dish
by dish. ISBN 84-8101-016-2 (t.1.). ISBN 84-8101 438-9 (t.2.).

MILLARES, Yuri. Gathering, art and health with Canarian wines

(and the cuisine of Jesús Pelegrín). Alonso, Elfidio; Batista, Octavio;
Fajardo, Herminia (col.). Las Palmas de Gran Canaria: Pellagofio, 2006. 70,
[1] p. 5 stories with recipe; 1. ISBN 84-935367-1-7.

MILLARES, Yuri. From fishing, its jareas, sardines and bonito . Las
Palmas de Gran Canaria: Pellagofio, 2006. 68 p. 5 stories with recipe; 2.
ISBN 84-935367-2-5.

MILLARES, Yuri. Canary almond, flower of its rural landscape.

[Hernández Cabrera, Zenaido (prol.)]. Las Palmas de Gran Canaria:
Pellagofio, 2007. 68 p., [1] h. 5 stories with recipe; 6. ISBN 84-935367-6-3

MORA Morales, Manuel. Mojo picón and other original recipes for
Canarian mojos: with original recipes! Canary Islands: Globo, DL1999. 64
p. ISBN 84-8101-505-9.

MOTA, Ignacio de la H. The new Canarian cuisine . Madrid: Alianza,

DL 1993. 148 p. The pocket book; 1637. Useful books. ISBN 84-206-0637-
5.

MÚJICA, Josefina. The Canarian Cookbook . Las Palmas de Gran

Canaria: Edirca, DL 1982. 303 p. Canary prism. ISBN 84-85438-30-2.
 I
OSSORIO ACEVEDO, Francisco. Canarian cuisine . 5th ed. CARARIA

La Laguna: Center of Canarian Popular Culture, 1983. 107 p.

cook
Canarian themes; 4.
OnTROOELACUL
TUF n
"OPULAR
CANAFIA u

PADRON PADRON, Alvarita. El Hierro gastronomy of

yesterday and today . 2nd ed. [La Laguna, Tenerife; Las Palmas de
Gran Canaria]: Center of Canarian Popular Culture, 2001. 429 p.
ISBN 84-7926 002-5

QUINTERO, Rogelio. Canary Islands cuisine: tradition .

Rodríguez, Pedro; Méndez, Roger [photography]. Tenerife: [sn], DL
2006. 255 p. + 1 CD. ISBN 978-84-611-3683-4.

QUINTERO, Rogelio. Canary Islands cuisine: the evolution .

[Rodriguez Dios, Pedro; Méndez Woolcott, Roger (photographs)].
2nd ed. La Laguna: Roger Méndez, DL 2004. 145 p. "Gourmand"
Award for Best Regional Cooking Book 2004. ISBN 84-611 3684-5.

Canarian recipes from the 19th century: original and updated

version . Hernández, Ana [compiler]; [Cioranescu, Alejandro (prol.);
Hodgson, María Luisa (drawings)]. Santa Cruz de Tenerife: INSOFT,
DL1994. 341 p. ISBN 84-604-9761-5.

RODRIGO, Florinda. Canarian cuisine . Ciudad Real: Perea

Ediciones, 1993. 94 p. Amenos Ediman; 19. ISBN 84-7729-119-5.
 RODRÍGUEZ MACHADO, Francisco. Doña Tomasa's
Canarian recipes . La Laguna: Center of Canarian Popular Culture,
2004. 110 p. ISBN 84-7926-467-5.

RODRÍGUEZ MACHADO, Francisco. Fast and economical

cuisine from the Canary Islands . [Vega, Isaac de (prol.)]. 4th ed. [La
Laguna (Tenerife)]: Center of Canarian Popular Culture, 2002. 113,
[4] p. ISBN 84-7926-127-7.

The flavor of our mistelas . Álvarez Pérez, Maxi [compilation].

Santa Cruz de Tenerife: Island Council, Health and Social Action
Area, Ansina'95 Project, DL 1995. 77 p.

SÁNCHEZ ARAÑA, Vicente. Canarian cuisine . 4th ed.

Madrid: Everest, DL 2004. 302 p. ISBN 84-241-2267-4.

SANTOS FERNÁNDEZ, Daniela. The golden book of

Canarian mojos . La Laguna: Globo, DL 1999. 112 p. ISBN 84-
88596-501 6.

SORIANO AND BENÍTEZ DE LUGO, Lourdes. Culinary

fables with morals in their sauce: (fable recipe book). Garcíarramos,
Fernando (il.). [Sl: sn], [2004] (Arafo: Litografía Romero). 206 p.
ISBN 84-609-2818-7.

SORIANO AND BENÍTEZ DE LUGO, Lourdes. Learn with

cooking: spelling, literature, gastronomic vocabulary . [La Laguna]:
Center of Canarian Popular Culture, 2003. 432 p. ISBN 84-7926-398-
9.
 SORIANO BENÍTEZ DE LUGO, Lourdes. All recipes with
gofio . 1st ed. Tenerife; Gran Canaria: Center of Canarian Popular
Culture, 2004. 174 p. ISBN 84-7926-449-7

Teneriffa: Weine, kochkunst, Sehenswerts . Madrid: Wine and

Gastronomy Editions, cop. 1992. Text in German. ISBN 84-88289
006.

TIMM, Beate. Cooking in the Canary Islands . Kern, Thorsten; COOK

Loos, Reiner; Timm, Beate (photographs). Macher (Lanzarote): Art
Edition Canarias, DL 2002. [62] p. ISBN 84-607-5678-5.

TIMM, Beate. Canarian mojos and tapas: Recipes to feel like

you're always on vacation . [Sl]: [sn], [2008?]. [32] p. ISBN 84-611-
1376-4.

TORRES, Manuel. Avocado: 33 cooking recipes . [Las Palmas

de Gran Canaria]: Caja Insular de Ahorros de Canarias, DL 1986. 56
p. ISBN 84-505-4344-4.

TORRES, Manuel. The banana: 33 cooking recipes . [Santa

Cruz de Tenerife]: Spanish Confederation of Savings Banks, DL
1985. 52 p. ISBN 84-505-2227-7.

TORRES, Manuel. The papaya: 33 cooking recipes . [Las

Palmas de Gran Canaria]: Caja Insular de Ahorros, DL 1983. [46] p.
ISBN 84-7231-964-4.
 TORRES, Manuel. The tomato: 33 cooking recipes . [Las
Palmas de Gran Canaria]: Caja Insular de Ahorros de Canarias, DL
1988. 54 p. ISBN 84-505-7902-3.

TORRES, José. Gastronomy in La Laguna . [Torres, José

(photographs and traditional recipes)]. La Laguna: Department of
Tourism of the City Council of San Cristóbal de La Laguna, [2007].
[50] p.

VENTURA, Charo. The book of sweets from La Gomera: with

the secrets of the best recipes . Mora Morales, Manuel (text). La
Laguna: Globe, 1989. 71 p.

America

CALABRESE, Francesco. The avocado . Calatrava, Javier

(Spanish version). Madrid: Mundi-Prensa Editions, 1992. 249 p.
ISBN 84-7114-390-9.

Ecology and food self-sufficiency: towards an option based on

the biological, ecological and cultural diversity of Mexico. Toledo,
Victor Manuel; Carabias, Julia; Mapes, Cristina; Toledo, Carlos.
Mexico DF [etc.]: 21st century, 1985. 117 p. Science and technology.
It is a photocopy of the original. ISBN 968-23-1349-X.
 ESQUIVEL, Laura. Like water for chocolate: Novel delivered
monthly, with recipes, loves and home remedies. Barcelona: Círculo
de Lectores, 1989. 187 p. ISBN 84-226-4767-2.

Food policy in Mexico: the Search for self-sufficiency . Austin,

James E.; Esteva, Gustavo (eds.). Ithaca [United States]; London:
Cornell University Press, cop. 1987. 383 p. Agricultural economics.
ISBN 0-8014-9453-2 (paper).

GARCÍA ÁLVAREZ, Alejandro. The Cuban banana coast: a

banana story . Havana: Editorial de Ciencias Sociales, 2008. 212 p.
History. ISBN 978-959-06-1074-5.

GONZÁLEZ BATISTA, Carlos. Historical news about the

Cocuy (agave cocui) in Falcón . Caracas: Andrés Bello National
House of Letters, 2002. 69 p. ISBN 980-214-173-9.

IGLESIAS AND CABRERA, Sonia. The popular bread. The

Mexican food . Romero Reyes, Alfonso; Mendoza Gallegos, Eder;
Herrera, José (graphic design). 2nd ed. Mexico, DF: National Fund
for the Promotion of Crafts; Ministry of Public Education, 1986. 52 p.
ISBN 968-6661-30-1.

JOHNSSON, Mick. Food and culture among Bolivian Aymara:

symbolic expressions of social relations . Uppsala, Sweden: Almqvist
and Wiksell International, 1986. 188 p. Uppsala studies in cultural
anthropology; 7. ISBN 91-554-1962-3.

LÓPEZ ISLA, Mario Luis. Between food and wine: Lanzarote

traditions in Cuba . The Gran Canarian palms; Santa Cruz de
Tenerife: Benchomo, 2005 [ie 2006]. 125 p. ISBN 84-95657-00-5.
 Organization and powers of the Food Hygiene Division .
Caracas: Ministry of Health and Social Assistance, 1974. 11 p.m.
Publication of the Department of Health Education; 38.

Pursuing Food Security: Strategies and Obstacles in Africa,

Asia, Latin America, and the Middle East. Ladd Hollist, W.; LaMond
Tullis, F. Boulder and London: Lynne Rienner, 1987. 356 p.
International political economy yearbook; 3. ISBN 1-55587-033 3.

ROSARIO MOLINA, Juan Carlos. Food: the invisible domain

of Canarian women in Cuba . Santa Cruz of Tenerife; Las Palmas de
Gran Canaria: Idea, 2007. 347 p. Letters from Cuba. ISBN 978-84-
8382-118-3.

SADA, Jorge. The fishermen of La Laguna de Tamiahua.

Vigilance and basic diet of the Huastecs: aquatic supplements .
Ruvalcaba M., Jesús; Gatti, Luis María (coord.). Tlalpan, Mexico:
Center for Research and Higher Studies in Social Anthropology;
National Museum of Popular Cultures, 1984. 177 p. Notebooks from
the Flat House; 113. The fishermen of Mexico; 4. ISBN 968-496-
064-6.

SANTOS MORENO, Armando. Milk and its derivatives .

Mexico [etc.]: Trillas, 1987. 224 p. "José Luis de la Loma y de
Oteyza" Award. ISBN 968-24-2221-3.

TYPICAL DISHES

VALERY DE VÉLEZ, Graciela. Typical dishes from American EAISES DS

AMERICA

countries . Caracas: [National Institute of Nutrition], 1969. 72 p.

 STEINBACH PALAZZINI, Fiora. Coca Cola: the history of flavor. Meza
Staines, Guadalupe (trans.). Mexico, [etc.]: McGraw-Hill, 1994. 142 p. ISBN 0-
8120-5998-0. Coca Cola
The history of flavor

CEDOCAM BIBLIOGRAPHY
CEDOCAM articles and full text articles
Canary Islands
- -ACOSTA CRUZ, Mónica… [et al.]. “Subsistence and population in La Palma during
the Civil War.” In: XI Colloquium of Canary-American History (1994), t. YO. Las
Palmas: Cabildo Insular de Gran Canaria, 1996, p. 706-721.

- -AGUIAR CASTELLANO, Sergio. “Guía flor cheese: an exponent of livestock

production in the northwest of Gran Canaria.” El Pajar: Canarian Ethnography
Notebook . 2004, no. 19, p. 25-33.

- -AGUIAR CASTELLANO, Sergio. “The pastries. Gran Canaria Guide Sweets”. El

Pajar: Canarian Ethnography Notebook . 2008, no. 25, p. 82-88.

- -AGUILAR GUERRA-PÉREZ, María. “The woman and the gofio.” El Pajar:

Canarian Ethnography Notebook . 2008, no. 25, p. 89-95.

- -ALEMÁN GÓMEZ, Marta. “Study of obtaining papaya jams by osmotic

dehydration.” Vector plus: scientific-cultural miscellany . 1996, no. 7, p. 27 32.

- -“Organic foods: certified quality guarantee.” Corners of the Atlantic . 2009 2010, no.
6-7, p. 390-391.

- -ANDRÉS QUINTANA, Pedro C. “Cereals in the Canary Islands: production, supply

and consumption during the Modern Age.” Expósito Lorenzo, María Gloria. El Pajar:
Canarian Ethnography Notebook . 2009, no. 27, p. 8-15.

- -AYALA, Miguel F. “Samosas with mojo.” It's Saturday: La Provincia supplement .

August 21, 2010, p. 32-33.

--BABIO WALLS, Manuel. “Food and dietary principles of those embarking on the Race
of the Indies: contribution from the island ports.” In: V Colloquium of Canary-American
History (1982), t. IV. [Las Palmas de Gran Canaria]: Cabildo Insular, 1985, p. 200-219.

--BETANCOR QUINTANA, Gabriel. “Aboriginal livestock. "The indigenous Canary

Islands and cheese production after the conquest." Pellagofio/Ruta Archipiélago:
monthly magazine to discover and savor the Canary Islands and their surroundings .
February 2007, no. 29, p. 2.

--“Brussels registers the Canary Islands gofio as a protected designation of origin in the
EU.” Notices Diary [digital edition]. February 11, 2014. [Date of consultation:
November 25, 2015]. Available online:
http://www.diariodeavisos.com/2014/02/bruselas-registra-gofio-canario-como-denocion-
origen-protegida-en-ue/

--“Meats = meat = fleisch.” Tourism in the Canary Islands Magazine. Gastronomy of the
Canary Islands . 2006, no. 20, p. 95-111.

--CHICO, Roberto. “Traditions of our land. “The Canarian gofio.” La Prensa: weekly
supplement of El Día . March 27, 2010, no. 713.

--CHICO, Roberto. “Traditions of our land. “The stale figs.” La Prensa: Weekly
supplement of El Día . December 4, 2010, no. 749.

--“Canarian cuisine.” Aguayro . February 1972, no. 48, p. 22-23.

--“Canarian cuisine.” Tourism in the Canary Islands Magazine. Gastronomy of the

Canary Islands . 2006, no. 20, p. 19.

--DIAZ ROMERO, Carlos. “Nutritive value of potatoes and their importance in a

balanced diet.” In: Conferences and round tables, I Week of the Canarian Colored
Potato . Tacoronte: Association for the Promotion and Conservation of the Old
Alhóndiga de Tacoronte, [1999], p. 109-114.

--DIEGO CUSCOY, Luis. “News about the 'glass' gofio.” History Magazine . 1947, no.
79, p. 365-367.

--DOCAMPO, Laura. “The first gofio with wheat here. “The Cabildo grants the Tenerife
Rural quality seal to the cereal of the midlands.” La Opinión de Tenerife [digital edition].
November 13, 2013. [Date of consultation: November 25, 2015]. Available on the
internet: http://www.laopinion.es/tenerife/2013/11/13/primer-gofio- trigo/509515.html

--“The Canarian gofio gets the European quality seal.” Canarias7 [digital edition].
February 11, 2014. [Date of consultation: November 25, 2015]. Available on the internet:
http://canarias7.es/articulo.cfm?Id=326156

--ENCINOSO, Saray. “The gofio goes around the world.” Notices Diary [digital edition].
March 3, 2013. [Date of consultation: November 25, 2015]. Available on the internet:
http://emprendedores.diariodeavisos.com/2013/03/03/el-gofio-da-la-vuelta-al-mundo/
http://emprendedores.diariodeavisos.com/2013/03/03/el-gofio-da-la-vuelta-al-mundo/

--“Starters = starters = vorspeisen.” Tourism in the Canary Islands Magazine.

Gastronomy of the Canary Islands . 2006, no. 20, p. 33-49.

--ESTUPIÑÁN LÓPEZ, Silvia. “Physical-chemical and microbiological study of

artisanal honeys from Gran Canaria.” Vector plus: scientific-cultural miscellany . 1998,
no. 12, p. 58-64.

--FAJARDO HERNÁNDEZ, Álvaro. “Protagonist El Vino: Malvasía wine, ambassador

of the Canary Islands to the world.” La Prensa: weekly supplement of El Día. April 18,
2009, no. 664, p. 1-3.

--UGLY, Javier. “The gofio crosses the borders of the Archipelago.” The day . May 30,
2013, p. 14.

--FERNÁNDEZ DE GAMBOA, Álvaro. “The wine and the gofio.” Narria: studies in
popular arts and customs . 1980, no. 19, p. 11-13. [Date of consultation: November 25,
2015]. Available online:
https://repositorio.uam.es/xmlui/bitstream/handle/10486/8073/44148_3.pdf?sequence=1

--GARCÍA BARBUZANO, Domingo. “The old bakers.” La Laguna Special: 5th

Centennial 1496-1996: supplement to El Día y Jornada . November 29, 1996, p. 18-19.

--GARCÍA FALCÓN, Raquel. “Lanzaro baroque cuisine through the dowry cards.”
[Electronic resource]. In: XVI Colloquium of Canary-American History (2004), p. 816-
824. 1 compact disc (CD-ROM).

--GARCÍA MARTÍN, María Dolores. “The cultivation and culture of millet in the
Canary Islands.” Tenique: magazine of Canarian popular culture . 2006, no. 7, p. 201-
236.

--GARCÍA MORALES, María. “Los Mocanes: their collection and use among the
Canarian aborigines.” Aguayro . November 1987, no. 174, p. 32-35.

--GARCÍA-PANDO, Paloma. “The benefits of ecological consumption.” Corners of the

Atlantic . 2005, no. 2 P. 244-248.

--GÓMEZ LEÓN, Rafael C. “Traditional Canarian pastries: the reason for a sample.” El
Pajar: Canarian Ethnography Notebook . 1996, no. 1 p. 60-62.

--GONZÁLEZ CABRERA, Margot. “Wine production in Tacoronte.” La Prensa:

weekly supplement of El Día . November 24, 1991, p. 49.

--GONZÁLEZ HERNÁNDEZ, Yaiza. “Rye, shelter and gofio.” El Pajar: Canarian

Ethnography Notebook . 2005, no. 20, p. 24-27.

--GUILLÉN RODRÍGUEZ, Emiliano. “Farm animals at Canarian Christmas.” La

Prensa: weekly supplement of El Día . December 15, 2012, no. 853.

- -GUILLÉN RODRÍGUEZ, Emiliano. “Arico, a municipality to know. Pastries and

historical Canarian cuisine (II)”. La Prensa: weekly supplement of El Día . April 17,
2010, no. 716.

- -GUILLÉN RODRÍGUEZ, Emiliano. “Arico, a municipality to know. Pastry and

historical Canarian cuisine (I)”. La Prensa: weekly supplement of El Día . April 3, 2010,
no. 714.

- -GUIMERÁ RAVINA, Marcos. “The wines of the Canary Islands.” El Pajar:

Canarian Ethnography Notebook . 1995, no. 0, p. 28-31.

- -GULESSERÍAN, Gabriela. “The Megaphone. San Antonio (II). Kilos of gofio with
flavor and a lot of history.” Notices Journal . June 27, 2012, p. 9.
- -HERNÁNDEZ BUENO, Mario. “Eating and traveling: our daily grain.” Sunday:
weekly supplement of La Provincia/Diario de Las Palmas . January 31, 2010, p. 47.

- -HERNÁNDEZ HERNÁNDEZ, José Manuel. “The production of cattle lard in

Western Sahara and the Canary Islands.” El Pajar: Canarian Ethnography Notebook .
2004, no. 19, p. 78-83.

- -HERNÁNDEZ MACHÍN, Arturo. “Sweet potatoes in Anaga (Tenerife): the richness

of their biodiversity.” Perdomo Molina, Antonio C. El Pajar: Canarian Ethnography
Notebook . 2011, no. 29, p. 178-185.

- -HERNÁNDEZ, Francisco M. “Cereal culture on the island of Tenerife: Origins and

subsistence practices.” El Pajar: Canarian Ethnography Notebook . 2009, 27, p. 16 24.

- -HURTADO DE MENDOZA, Ambrosio. “Don Benito Pérez Galdós never forgot his
land 2: the great writer's love of island food.” Aguayro . January 1990, no. 185, p. 38-42.

- -“ICCA, Canarian Institute of Agri-Food Quality”. Corners of the Atlantic . 2007, no.
4, p. 42.

- -IGLESIAS, Manuel. “The chestnut, rescued from undeserved oblivion.” Rural World
of Tenerife . December 2009, no. 6, p. 3. 4.

- -JIMÉNEZ SÁNCHEZ, Sebastián. “Wheat, one of the foods of the pre-Hispanic Gran
Canarian people.” History Magazine . 1952, no. 98-99, p. 205-213.

--“The almond in Gran Canaria”. Legacies: cultural heritage magazine . July 2006, no. 1
p. 5-7.

--“Canarian cuisine: ingredients and specialties.” Tourism in the Canary Islands

Magazine. Gastronomy of the Canary Islands . 2006, no. 20, p. 21-28.

--“The European Commission grants protection to the 'gofio canario'.” The Day [digital
edition]. February 10, 2014. [Date of consultation: November 25, 2015]. Available on the
internet: http://web.eldia.es/canarias/2014-02-10/40-Comision-Europea-cede-proteccion-
gofio-canario.htmhttp://web.eldia.es/canarias/2014-02-10/40-Comision-Europea-
concede-proteccion-gofio-canario.htm

--“La Laguna V Centenario. “Christmas Cakes.” The Sunday Press: El Día's Sunday
magazine . December 15, 1996, p. 9.

- -“The quesadilla, typical dessert from El Hierro.” Aguayro . September 1974, no. 55,
p. 26-27.

- -LORENZO PERERA, Manuel J. “The Milk Shaking Festival.” Tenique: magazine of

Canarian popular culture . 1993, no. 1 p. 123-151.

- -LORENZO PERERA, Manuel J. “Presence and use of the pig on the island of El
Hierro (Canary Islands).” Tenique: magazine of Canarian popular culture . 2006, no. 7,
p. 19 92.

- -LORENZO SANTOS, Narciso. “Process of drying and pressing figs in the Canary
Islands.” Tenique: magazine of Canarian popular culture . 1993, no. 1 p. 105-121.
- -“The 86 sweet years of The Princess.” La Laguna Mensual: monthly informative
newspaper of the municipality of San Cristóbal de La Laguna . November 2013, no. 81,
p. 13.

- -MACHÍN ÁLAMO, Martín. “Bimbaches and vegetables: from complementarity to

the global reconstruction of productive processes in the prehistory of El Hierro.” Melián
Aguiar, Manuel Julián. El Pajar: Canarian Ethnography Notebook . 2001, no. 10, p. 16-
22.

- -MERINO MARTÍN, Roberto. “When the street smells like gofio.” La Laguna
Mensual: monthly informative newspaper of the municipality of San Cristóbal de La
Laguna . July 2011, no. 56, p. 26-27.

- -MESA MARTÍN, José María. “Pastels: An approach to their history and geography.”
El Pajar: Canarian Ethnography Notebook . 2006, no. 22, p. 69-74.

- -MILLÁN PÉREZ, R. “Hygienic-sanitary evaluation for the establishment of a quality

system (HACCP) in the production of gofio in Gran Canaria.” Collado, M. TO.; Sanjuán
Velázquez, Esther. Vector plus: scientific-cultural miscellany . 2005, no. 26, p. 63-70.

- -MILLARES CANTERO, Agustín. “Fights for potatoes and bread, the popular riots in
Las Palmas in 1851 and 1856.” Yearbook of Atlantic Studies . 2004, no. 50, 1, p. 319-
354.

- -MILLARES, Yuri. "My job. “Quiteria Rodríguez, pastry chef.” Ruta Archipiélago:
monthly magazine promoting the Canarian rural world . January 2005, no. 10, p. 12.

--MILLARES, Yuri. “Ancient potatoes from the Canary Islands. Jewels of gastronomy”.
Pellagofio/Ruta Archipiélago: monthly magazine to discover and savor the Canary
Islands and their surroundings . May 2008, no. 41, p. 10.

--MILLARES, Yuri. “Singular products. Seven islands on seven plates. “Foods and
flavors for collective memory.” Pellagofio/Ruta Archipiélago: Monthly magazine to
know and taste the Canary Islands and their surroundings . April 2007, no. 31, p. 8-9.

--MILLARES, Yuri. “Everything gofio. Craft and taste of the mill.” Pellagofio/Ruta
Archipiélago: monthly magazine to discover and savor the Canary Islands and their
surroundings . November 2007, no. 35, p. 8-9.

--MORALES MATEOS, Jacob B. “Old seeds for new studies: an archaeobotanical

approach to the cultivation and consumption of cereals in the Prehistory of the Canary
Islands.” Machado Yanes, María del Carmen. El Pajar: Canarian Ethnography
Notebook . 2001, no. 10, p. 10-15.

--NAVARRO RODRÍGUEZ, Margarita. “Almonds in Gran Canaria”. Corners of the

Atlantic . 2005, no. 2 P. 116-120.

--PADILLA MONTOYA, Carmen. “Palm honey.” Narria: Studies in popular arts and
customs . 1980, no. 19, p. 29-31. [Date of consultation: November 25, 2015]. Available
online:
https://repositorio.uam.es/xmlui/bitstream/handle/10486/8079/44154_9.pdf?sequence=1
--“Old Canarian potatoes: the color of excellence.” Pellagofio/Ruta Archipiélago:
monthly magazine to discover and savor the Canary Islands and their surroundings .
May 2008, no. 41, p. 8-9.

--PELLICERO, Ernesto. “The era, a current reflection of a cereal past.” El Pajar:

Canarian Ethnography Notebook . 2009, no. 27, p. 48-56.

--PERAZA, José R. “La Vera, step by step. A maintained profession: the La Vera
churros.” La Prensa: Weekly supplement of El Día . October 6, 2007, no. 584.

--PERDOMO CERPA, Manuel. “Firgas: the watercress and its harvesters.” El Pajar:
Canarian Ethnography Notebook . 2006, no. 22, p. 79-81.

--PERDOMO MOLINA, Antonio C. “The hidden changes in the cereal landscape of the
Canary Islands: cereal for gofio versus cereal for forage.” El Pajar: Canarian
Ethnography Notebook . 2001, no. 10, p. 29-33.

--PERDOMO MOLINA, Antonio C. “About passers, pasiles, drying rooms, sheds, sheds
and ovens: the material culture of figs passed in the Canary Islands.” Corners of the
Atlantic. 2007, no. 4, p. 48.

--PÉREZ VIDAL, José. “Canary Islands, sugar, sweets and preserves.” In: II Canary-
America Study Conference . Santa Cruz de Tenerife: Spanish Confederation of Savings
Banks, 1981 p. 173-196.

--PÉREZ VIDAL, José. “The shave.” The Canarian Museum . 1983, no. 43, p. 51-70.

--PÉREZ, Francisco Javier. “Canarisms in Venezuela and Venezuelanisms in the Canary

Islands: About the gofio and the arepa.” Canarian Studies: Yearbook of the Institute of
Canarian Studies . 1999, no. 44, p. 213-220.

--“Fish = fish = fisch.” Tourism in the Canary Islands Magazine. Gastronomy of the
Canary Islands . 2006, no. 20, p. 77-92.

- -PLATERO FERNÁNDEZ, Carlos. “Canarian aboriginal cuisine 1”. Aguayro . July

1987, p. 26-28.

- -PLATERO FERNÁNDEZ, Carlos. “Canarian aboriginal cuisine and 2. 'Guatatiboa'

the diet of the ancient Canaries”. Aguayro . September 1987, no. 173, p. 25-27.

- -PLATERO FERNÁNDEZ, Carlos. “Origins of Canarian cuisine 1”. Aguayro .

January 1988, p. 4-7.

- -PLATERO FERNÁNDEZ, Carlos. “Origins of Canarian cuisine and 2”. Aguayro .

March 1988, no. 176, p. 38-41.

- -“Desserts = desserts = nachspeisen”. Tourism in the Canary Islands Magazine.

Gastronomy of the Canary Islands . 2006, no. 20, p. 113-123.

- -“First courses = first courses = vorspeisen”. Tourism in the Canary Islands Magazine.
Gastronomy of the Canary Islands . 2006, no. 20, p. 53-75.
- -QUINTANA ANDRÉS, Pedro C. “From the sea to the table: fish in the diet of the
canary during the Modern Age.” El Pajar: Canarian Ethnography Notebook . 2003, no.
16, p. 50-55

- -QUINTERO, Emilio. “Canary Islands: cuisine between volcanoes and trade winds.
“The mojos, the common thread of past and present.” La Prensa: Weekly supplement of
El Día . March 3, 2012, no. 812.

- -RAIGÓN JIMÉNEZ, María Dolores. “Quality foods: organic foods.” Corners of the
Atlantic . 2007, no. 4, p. 43.

- -RAMOS ACOSTA, Carmen Luisa. “Sugar and sweetness. An anthropological vision.

[Electronic resource]. In: XVI Colloquium of Canary-American History (2004), p. 1697-
1707. 1 compact disc (CD-ROM).

- -REYES GARCÍA, Ignacio. “Lexical fields of food in the insular Amazighe: cereals
and flour.” Yearbook of Atlantic Studies . 2002, no. 48, p. 67-107.

- -RÍOS MESA, Domingo J. “The old potatoes of the Canary Islands: origin and
diversity.” In: Agriculture in the Canary Islands. Reconciling tradition and science:
minutes of the VII Telesforo Bravo Scientific Week . Puerto de la Cruz, Tenerife: Institute
of Hispanic Studies of the Canary Islands, 2012, p. 11-41.

--RODRÍGUEZ, Rosa. “The Canary Islands maintain 40 active gofio mills.” Canarias7
[digital edition]. February 13, 2014. [Date of consultation: November 25, 2015].
Available on the internet: http://www.canarias7.es/articulo.cfm?Id=326363 --
RODRÍGUEZ BERRIEL, Andrés. “Marmitones and cooks in a tabuco to starboard.”
Pellagofio/ Ruta Archipiélago: monthly magazine to discover and savor the Canary
Islands and their surroundings . June 2006, no. 24, p. 4.

--“The first wheat gofio with a Tenerife Rural guarantee goes on the market.” The Day
[digital edition]. November 13, 2013. [Date of consultation: November 25, 2015].
Available on the internet: http://web.eldia.es/tenerife/2013-11-13/3-Sale-mercado-
primer-gofio-trigo-garantia-Tenerife-Rural.htmhttp://web.eldia.es/tenerife/2013-11-13/3-
Sale-mercado-primer-gofio-trigo-garantia-Tenerife-Rural.htm

--SANTANA, Carmen. “Cereals against gofio.” Sunday: weekly supplement of La

Provincia/Diario de Las Palmas . December 20, 2009, p. 55.

--SERRA RÀFOLS, Elías. “The gofio in Rome.” Canarian History Magazine . 1965
1966, no. 149-152, p. 178-179.

--SOUZA IGLESIAS, Andrés. “Gofio and bread with local cereals: flavors from then.”
La Prensa: Weekly supplement of El Día . January 26, 2014, no. 912, p. 6-7.

--“Everything gofio. Anecdotes at the foot of the stone. "The miller's dust."
Pellagofio/Ruta Archipiélago: Monthly magazine to know and taste the Canary Islands
and their surroundings . November 2007, no. 35, p. 9.

--“Everything gofio. “Mills in the mill.” Pellagofio/Ruta Archipiélago: monthly

magazine to discover and savor the Canary Islands and their surroundings . November
2007, no. 35, p. 10.
--VELASCO VÁZQUEZ, Javier. “Diet, nutrition and economy of the prehistoric
populations of Gran Canaria, Tenerife, La Palma and El Hierro: a bioanthropological
approach.” Vector plus: scientific-cultural miscellany . 2001, no. 17, p. 19-29.

--VELÁZQUEZ MÉNDEZ, José. “Historical evocations. Techniques of yesteryear:

plaster for malvasía and brandy for wine.” La Prensa: Weekly supplement of El Día. May
7, 1995, p. 51.

America
--ALBÁN ACHINTE, Adolfo. “Food and Coloniality. Tensions between the modern
hegemonic project and the memories of the palate. Calle 14: Research magazine in the
field of art [online]. 2010, v. 4, no. 5 p. 10-23. [Date of consultation: November 9, 2015].
Available on the internet: http://dialnet.unirioja.es/servlet/articulo?codigo=3735183

--ALZATE OCHOA, Gabriel Jaime. “Overview of Colombian cuisine.” Tourism and

Society Yearbook [online]. 2003, no. 2. [Date of consultation: November 9, 2015].
Available online:
http://revistas.uexternado.edu.co/index.php/tursoc/article/view/2217

--ANDREW SOLORZANO, Silvestre Christian. “Profile of the national tourist who

consumes food during Holy Week in Mazatlán, Sinaloa.” Theory and Praxis [online].
2013, n.13, p. 59-81. [Date of consultation: November 9, 2015]. Available on the
internet: http://dialnet.unirioja.es/servlet/articulo?codigo=4331477

--AVILÉS, DF… [et al]. “The guinea pig ("Cavia porcellus"). An Andean resource of
agri-food interest. Animal Genetic Resources Information = Bulletin de information sur
les ressources génétiques animals = Bulletin of information on animal genetic resources
[online]. 2014, no. 55, p. 87-91. [Date of consultation: November 19, 2015]. Available
on the internet: http://www.fao.org/3/a-i4063t.pdf

--BAROCO, Lize Maria Soares… [et al]. “The importance of gastronomy as cultural
heritage, not Bahian tourism.” TURyDES, Tourism and Local Development [online].
2008, v. 1, no. 2. [Date of consultation: November 19, 2015]. Available on the internet:
http://www.eumed.net/rev/turydes/02/sbb.htm

--CADENA, Gonzalo. “Food doesn't always enter through the eyes. "Papa Yana
Shungo", unknown treasure for the palate of Ecuadorian gastronomy.” Kalpana [online].
2011, no. 6, p. 41-44. [Date of consultation: November 9, 2015]. Available on the
internet: http://dialnet.unirioja.es/servlet/articulo?codigo=3750840

--CARTAY, Rafael. “Contributions of immigrants to the formation of the Venezuelan

food regime in the 20th century.” Agri-food magazine [online]. 2005, v. 11, no. 20, p. 43-
55. [Date of consultation: November 9, 2015]. Available on the internet:
http://www.saber.ula.ve/browse-title

--CUSIRRAMOS, Carolina. “Pan chuta, unique in Peru for its mix of Andean and
colonial customs.” The Day (digital edition). September 10, 2015. [Date of consultation:
November 10, 2015]. Available online:
http://eldia.es/gastronomia/2015-09-10/2-pan-chuta-unico-Peru-mezcla-costumbres-
andinas-coloniales.htm
--ESTOLANO CRISTERNA, Damayanti… [et al]. “The competition scenario of the
Cancun Gastronomic Industry based on Porter's five forces.” The Sustainable Journey:
tourism, development and competitiveness magazine [online]. 2013, no. 24, p. 67-97.
[Date of consultation: November 9, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=4195320

--FALCON, Juan Pablo. “Global trends in the development of gastronomic tourism

applied to the case of Argentina.” Redmarka: Academic Journal of Applied Marketing
[online]. 2014, no. 12, p. 35-67. [Date of consultation: November 9, 2015]. Available on
the internet: http://dialnet.unirioja.es/servlet/articulo?codigo=4869197

--FERREIRA, Rocío. “Pan/American cartographies in "Eclectic Cooking" (1890) by

Juana Manuela Gorriti.” America without a name: bulletin of the Research Unit of the
University of Alicante "Recoveries of the pre-Columbian and colonial world in the
Hispanic American 20th century [online]. 2009, no. 13-14 (Issue dedicated to: Reviews
of Peruvian literature. In the IV Centenary of the Royal Commentaries), p. 75-86. [Date
of consultation: November 9, 2015]. Available on the internet:
http://rua.ua.es/dspace/bitstream/10045/13372/1/ASN_13_14_10.pdf

--FLORES GUZMÁN, Ramiro Alberto. “The feeding of the slave population in the
United States, the Caribbean and Brazil comments on the state of things.” Latin America
in Economic History [online]. 2013, v. 20, no. 2 P. 5-35. [Date of consultation:
November 19, 2015]. Available on the internet: http://dialnet.unirioja.es/servlet/articulo?
codigo=4354280

--GÓMEZ DE LUNAR, Vicdalia. “Typical gastronomy and sweets. The "Arepa de

Vieja", as a tourist attraction in the state of Nueva Esparta. Venezuela". Tourism
management [online]. 2008, no. 9. [Date of consultation: November 9, 2015]. Available
on the internet: http://mingaonline.uach.cl/pdf/gestur/n9/art04.pdf

--GONZÁLEZ HUEZO, María Arabella. “Heritage sip by sip, sustainable cultural

tourism management for the Tequila region.” Pasos: Journal of Tourism and Cultural
Heritage [online]. 2008, v. 6, no. 2. (Issue dedicated to: Gastronomy and Wine Tourism),
p. 327-333. [Date of consultation: November 10, 2015]. Available on the internet:
http://www.pasosonline.org/Publicados/6208special/PS0208_14.pdf

--GÜEMES RICALDE, Francisco J… [et al]. “Identity in the gastronomy of the Mexico-
Belize border. Tourist product?” The Sustainable Journey: Magazine of Tourism,
Development and Competitiveness [online]. 2012, no. 22, p. 103-144. [Date of
consultation: November 9, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=4046949

--IMILAN, Walter Alejandro. “Peruvian restaurants in Santiago de Chile. Construction

of a migration landscape. Journal of Social Studies [online]. 2014, no. 48, p. 15-28. [Date
of consultation: November 9, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=4729219

--JIMÉNEZ MARTÍNEZ, Alfonso de Jesús. “Recovering meanings. “The ritual meaning

of pozole in Aztec society.” Theory and Praxis [online]. 2006, no. 2 P. 25-32. [Date of
consultation: November 9, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=2929674
--MACÍAS RODRÍGUEZ, Claudia. “Story of rice and beans by Ana Lydia Vega, an
allegory of the past?” Speculum: Journal of Literary Studies [online]. 2010, no. 45. [Date
of consultation: November 9, 2015]. Available on the internet:
https://pendientedemigracion.ucm.es/info/especulo/numero45/arrozhab.html

--MAGAÑA CARRILLO, Irma… [et al]. “Does globalization lead to the loss of
gastronomic customs? Analysis of the Colima-Villa de Álvarez case (suburban area).”
Theory and Praxis [online]. 2008, no. 5 p. 213-226. [Date of consultation: November 9,
2015]. Available online:
http://dialnet.unirioja.es/servlet/articulo?codigo=2929526

--MEDINA, María… [et al]. “Typical Margariteña gastronomy as a tourist attraction of

the Mariño Municipality, Nueva Esparta State.” Pasos: Journal of Tourism and Cultural
Heritage [online]. 2008, v. 6, no. 2 (Issue dedicated to: Gastronomy and Wine Tourism),
p. 347-360. [Date of consultation: November 9, 2015]. Available on the internet:
http://www.pasosonline.org/Publicados/6208special/PS0208_16.pdf

--LOOK HORSES, Esteban. “Wines and elites in the America of the Conquest.” Ibero-
American. Latin America - Spain – Portugal [online], 2015, n. 57, p. 7-23. [Date of
consultation: November 19, 2015]. Available on the internet: https://journals.iai.spk-
berlin.de/index.php/iberoamericana/article/view/190/935

--MIRANDA ROMÁN, Guillermo. “Some meanings of Mexican cuisine in the states of

Guerrero, Morelos and Mexico.” Pasos: Journal of Tourism and Cultural Heritage
[online]. 2008, v. 6, no. 2 (Issue dedicated to: Gastronomy and Wine Tourism), p. 335-
346. [Date of consultation: November 9, 2015]. Available on the internet:
http://www.pasosonline.org/Publicados/6208special/PS0208_15.pdf

--MORALES, Enrique. “Cooking in the work of Marvel Moreno, famous writer from the
Colombian Caribbean and queen of the Barranquilla carnival in 1959.” Memories:
Digital Magazine of History and Archeology from the Caribbean [online]. 2015, no. 25.
[Date of consultation: November 10, 2015]. Available online:
http://rcientificas.uninorte.edu.co/index.php/memorias/article/view/7203/6681

--MORENO GÓMEZ, Jesús. “American products and Andalusian gastronomy.

Gazpacho". Arriarán Island: cultural and scientific magazine [online]. 1998, no. 11, p.
423 440. [Date of consultation: November 9, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=2571410

-- NASCIMENTO RIBEIRO, Jurema… [et al]. “Flavors, knowledge and development of

ecotourism in the Mem de Sá community, Itaporanga D'Ajuda, State of Sergipe.” Pasos:
Journal of Tourism and Cultural Heritage [online]. 2014, v. 12, no. 2 P. 409 424. [Date
of consultation: November 9, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=4667602

--NAVARRO, Fernando… [et al]. “Tourism in the rural towns of Argentina. Is

gastronomy a development option?” Studies and perspectives in tourism [online]. 2010,
v. 19, no. 6, p. 909-929. [Date of consultation: November 9, 2015]. Available on the
internet: http://dialnet.unirioja.es/servlet/articulo?codigo=3311862

--NIEVA, Verónica L. “Recovery of the gastronomic heritage of the province of Buenos

Aires.” FACES: magazine of the Faculty of Economic and Social Sciences [online].
2006, year 12, no. 27, p. 79-93. [Date of consultation: November 9, 2015]. Available on
the internet: http://eco.mdp.edu.ar/cendocu/repositorio/FACES_n27_79- 93.pdf

--OLIVEIRA MARTINS, Uiara María. “The heritage of Portuguese gastronomy in

Brazil as a product of cultural tourism.” Studies and perspectives in tourism [online].
2011, v. 20, no. 2 P. 404-424. [Date of consultation: November 9, 2015]. Available on
the internet: http://dialnet.unirioja.es/servlet/articulo?codigo=3738520

--PAZZARELLI, Francisco. "Other-corn": trajectories and culinary transformations of

corn in Ambato (Catamarca, Northwestern Argentina).” Spanish Journal of American
Anthropology [online]. 2013, no. 43, 2, p. 29-351. [Date of consultation: November 19,
2015]. Available online:
https://revistas.ucm.es/index.php/REAA/article/view/44013/41618

--PERTILE, Krisciê; GASTAL, Susana. “Tourism and regional gastronomy. “Italian

voices and the cuisine of immigration in the Serra Gaucha (RS/Brazil).” Studies and
perspectives in tourism [online]. 2013, v. 22, no. 6, p. 1182-1196. [Date of consultation:
November 9, 2015]. Available online:
http://www.scielo.org.ar/scielo.php?pid=S185117322013000600009&script=sci_arttext

--PIQUERAS CÉSPEDES, Ricardo. “Food and Gastronomy. “Five centuries of

exchanges between Europe and America.” Americanist Bulletin [online]. 1999, no. 49, p.
312-313. [Date of consultation: November 19, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=5139675

--PULICI, Carolina. “Le solennel et le parimonieux dans l'alimentation. Les pratiques

gastronomiques comme source de distinction des elites brasiliennes.” IdeAs. Idées
d'Amérique [online]. 2012, no. 3. [Date of consultation: November 19, 2015]. Available
online: https://ideas.revues.org/441

--QUIROZ, Enriqueta. “Circulation and consumption of cocoa in Mexico City in the 18th
century.” Sequence: Journal of History and Social Sciences [online]. 2014, no. 88, p. 39-
64. [Date of consultation: November 19, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=4733704

--RIERA CLIMENT, Luis… [et al]. “American foods in the "Extracts" of the
Bascongada (1768-1793). “Corn and Potato.” Llull: Magazine of the Spanish Society for
the History of Sciences and Techniques [online]. 2007, v. 30, no. 66, p. 319-332. [Date of
consultation: November 9, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=2958194

--RIVAS ALFONZO, Bertha. “The Casabe and the Arepa: Pre-Hispanic Foods of the
Venezuelan Indigenous Culinary”. Steps. Tourism and Cultural Heritage Magazine
[online]. 2014, v. 12, no. 2 P. 433-442. [Date of consultation: November 19, 2015].
Available on the internet: http://dialnet.unirioja.es/servlet/articulo?codigo=4667627

--RODRÍGUEZ PASTOR, Humberto. “The passion for chifa.” New society [online].
2006, no. 203 (Issue dedicated to: The Chinese challenge), p. 79-88. [Date of
consultation: November 9, 2015]. Available on the internet: http://nuso.org/articulo/la-
pasion-por-el-chifa/http://nuso.org/articulo/la-pasion-por-el-chifa/

--ROMERO CONTRERAS, Alejandro Tonatiuh… [et al]. “Formation of the

gastronomic heritage of the Toluca Valley, Mexico.” SCIENCE ergo-sum [online]. 2010,
v. 17, no. 3, p. 239-252. [Date of consultation: November 9, 2015]. Available on the
internet: http://dialnet.unirioja.es/servlet/articulo?codigo=5034990

--ROSARIO MOLINA, Juan Carlos. “Ritual food as a resource for identity renewal in
the voodoo practices of the eastern religion of Cuba.” Batey: a Cuban magazine of Social
Anthropology [online]. 2010, v. 1, no. 1 (Issue dedicated to: Afro-Cuban Religions in
contexts of multi-religiosity), p. 60-72. [Date of consultation: November 9, 2015].
Available on the internet: http://dialnet.unirioja.es/servlet/articulo?codigo=5149861

--SAAVEDRA ORDINOLA, Deyvi. “Book, cinema and gastronomy. A look at the

emerging Peruvian cultural industries. Peruvian Mercury [online]. 2010, no. 523, p. 210-
217. [Date of consultation: November 9, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=3691313

--SALCEDO ACEVES, Jorge… [et al]. “Morelos A-08: aromatic grain rice cultivar for
the state of Morelos.” Mexican journal of agricultural sciences [online]. 2013, v. 4, no.
6, p. 963-968. [Date of consultation: November 19, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=4743404

--SANCHO, David. “Rhynchophorus palmarum (Coleoptera Curculionidae) in the

Amazon, an insect in the traditional diet of native communities.” Amazon Science and
Technology Magazine [online]. 2012, v. 1, no. 1 p. 51-57. [Date of consultation:
November 19, 2015]. Available on the internet: http://dialnet.unirioja.es/servlet/articulo?
codigo=5240747

--SARMIENTO RAMÍREZ, Ismael. “Food and social relations in colonial Cuba.”

Annals of the Museum of America [online]. 2003, no. 11, p. 197-226. [Date of
consultation: November 19, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=961608

--SARMIENTO RAMÍREZ, Ismael. “From "funche" to "ajiaco": the diet that the masters
imposed on the African slaves in Cuba and the assimilation that they made of Creole
cuisine." Annals of the Museum of America [online]. 2008, no. 16, p. 127-154. [Date of
consultation: November 19, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=3045473

--SARMIENTO RAMÍREZ, Ismael. “Cuban food (1800-1868): supply and marketing

system.” Annals of the Museum of America [online]. 2002, no. 10, p. 219-254. [Date of
consultation: November 19, 2015]. Available on the internet:
http://dialnet.unirioja.es/servlet/articulo?codigo=1433325

--SCHLÜTER, Regina G.; THIEL ELLUL, Daniela. “Gastronomy and tourism in

Argentina. “Tomás Jofré gastronomic hub”. Pasos: Journal of Tourism and Cultural
Heritage [online]. 2008, v. 6, no. 2 (Issue dedicated to: Gastronomy and Wine Tourism),
p. 249-268. [Date of consultation: November 9, 2015]. Available on the internet:
http://www.pasosonline.org/Publicados/6208special/PS0208_8.pdf

--TEJERA REYES, Antonio-Pedro. “Absolute importance of management in tourism.

The National Artisanal Sweet Bread Fair in the City of La Plata.” La Prensa (Weekly
supplement of El Día). December 15, 2013, 2nd period, no. 907, p. 8.
--TEJERA REYES, Antonio-Pedro. “Lima, headquarters of the Pan American Games.
Capital of the most excellent gastronomy, it opens its doors to athletes from all over
America.” La Prensa (Weekly supplement of El Día). November 10, 2013, 2nd period,
no. 902, p.6.

--TEJERA REYES, Antonio-Pedro. “On the paths of our America: the XXI Congress of
the Pan-American Confederation of Hospitality, Gastronomy and Schools
Tourism". La Prensa (Weekly supplement of El Día). November 19, 2011, 2nd period,
no. 797, p. 6.

CANARY WEBSITES

FOODS OF LA GOMERA

http://www.alimentosdelagomera.com/es/alimentos-de-la-gomera/

[Website created by the Cabildo of La Gomera to promote food

produced on the island. It offers information about the “Alimentos
de la Gomera” brand, as well as a list of products and producers
assigned to this denomination].

GOURMET CANARY ISLANDS

http://www.canariasgourmet.es/

[Digital newspaper of Canarian gastronomy. Contains news and

interviews about the Canarian gastronomic world and those
outside the islands].

HOUSE OF WINE. Tenerife

http://www.casadelvinotenerife.com/?page_id=204

[Web page of the Casa del Vino, located in El Sauzal, Tenerife.

The house has a Wine Museum, the Casa de la Miel Visitor
Center, the Agrodiversity Interpretation Center, a garden of vines
and plants and a restaurant and tavern. The website informs about
the activities and services offered by the house].
FEDAC. Traditional gastronomy

http://www.culturatradicionalgc.org/Gastronomia-Tradicional/

[Page of the FEDAC (Foundation for Ethnography and the

Development of Canarian Crafts). The website dedicates a
section to traditional gastronomy, with detailed explanations and
recipes].

GASTROBAR MNH ARMANDO SALDANHA

https://www.facebook.com/Gastrobar-MNH-Armando-
Saldanha-130408353684336/

[The Gastrobar MNH Armando Saldanha offers, through

Facebook, information about the restaurant and news about its
menus and activities. The premises are located in the Museum of
Nature and Man in Santa Cruz de Tenerife].

GASTROCANARIES

http://www.gastrocanarias.com/

[Gastronomic website of the Canary Islands directed by José

Carlos Marrero. Contains news and search engines for
restaurants, wineries, recipes and guachinches].

ORGANIC GRAN CANARIA

http://www.grancanariaecologica.es/?pagina=home

[Gran Canaria Ecológica is the first website dedicated to eco-

local consumption on the island of Gran Canaria. The page offers
useful information about who sells and who produces on the
island under ecological criteria].
GRAN CANARIA GOURMET http://www.grancanariagourmet.com/
[Platform for the promotion of the gastronomic singularities of Gran Canaria, carried out
by the Chamber of Commerce of the island. The sample
website contains information about producers, products,
distributors, restaurants and recipes].

GUACHINCHES.ES

http://guachinches.es/

[Tenerife guachinches guide, organized by locality. Each

guachinche that is mentioned is accompanied by the address
and photos of the place and the food it offers. It also has a
space for users to give their opinion].

CANARY INSTITUTE OF AGRI-FOOD QUALITY (ICCA)

http://www.gobcan.es/agricultura/icca/
[The Canarian Institute of Agri-Food Quality, as a Public Law
entity, is created with a double aspect, on the one hand, as an
entity with powers in matters of agri-food quality and, on the other, as an organization
providing services in relation to the control and certification of the quality of agri-food
products. The website informs about regulations, products and actions carried out by the
ICCA].
CANARY ISLANDS PROTECTED DESIGNATION OF ORIGIN
http://canariaswine.com/index.html
[The Canary Islands Protected Designation of Origin is the fruit
of the firm commitment of the Association of Viticulturists and
Winemakers of the Canary Islands (AVIBO) for the future of the
Archipelago's wine sector. It is a common brand created with the
idea of projecting a wine as unique as the Canary Islands in
foreign markets. The page has information about the DOP,
viticulture, wineries attached to the project, as well as news
about the wine sector in the Canary Islands].

CANARY ISLANDS LATITUDE OF LIFE.

Flavors with designation of origin

http://www.holaislascanarias.com/sabores-con-denocion-de-
origen

[Official tourism website of the Canary Islands. Under the title

“Flavors with designation of origin” the page includes products
with designation of origin from the islands, as well as a
restaurant guide].

THE PANTRY OF TENERIFE

http://www.productosdetenerife.info/

[Portal promoted by the Tenerife Rural Foundation. Informs

about island producers and products offered by the brand, such
as wines, cheeses, honey, etc.].
MAJORERO CHEESE

http://www.quesomajorero.es/

[Majorero cheese was the first from the Canary Islands to receive
Designation of Origin and the first goat cheese from Spain, on
February 16, 1996. It has been registered as a Protected
Designation of Origin since 1999. The website offers information
about cheese, the Regulatory Council, and the island].

PALMER CHEESE

http://www.quesopalmero.es/

[Web page of the Regulatory Council of the Queso Palmero

Denomination of Origin. Contains a brief history of Palmero
cheese, cooking recipes, a consumer guide and information about
the Council].

RESTAURANT EL RINCÓN DE JUAN CARLOS

http://elrincondejuancarlos.es/es.html

[Recently acquired one Michelin star restaurant, located in Los

Gigantes, Santiago del Teide, Tenerife. The page shows its
creative gastronomic proposals, based on traditional Canarian
cuisine].

KAZAN RESTAURANT

http://www.restaurantekazan.com/

[Japanese cuisine restaurant located in Garachico, Tenerife. It has

a Michelin star and two Repsol suns. Their website takes a tour
of the restaurant and its menu].
TASTE LANZAROTE

http://saborealanzarote.org/

[Gastronomic website of Lanzarote, promoted by the Island

Council. It offers news, cooking workshops and links to
restaurants, pastry shops and products on the island].

TENERIFE TOURISM

http://www.webtenerife.com/tenerife/gastronomia/

[Tourism website of the Cabildo de Tenerife. It offers a guide to

island products, as well as numerous traditional recipes].

GRAN CANARIA TOURISM. Gastronomy

http://www.grancanaria.com/patronato_turismo/
Recetas.5946.0.html

[Official tourism website of Gran Canaria. It has a section

dedicated to the island's gastronomy, with numerous recipes].

AMERICAN WEBSITES

ARGENTINA EXPLORA.COM.
FLAVORS AND PLEASURES OF ARGENTINE FOOD

http://www.argentinaxplora.com/activida/gastrono/gastrono.h
tm#.VlweYWcnw5s
[Argentina website where culture, history, traditions and
gastronomy are discussed].
AJIACO http://processosajiaco.blogspot.com.es/2010/05/historia-del-ajiaco.html
[Ajiaco is a dish used throughout Latin America, inherited from pre-Columbian cultures
and whose changes over time are a clear example of the adaptation
that people make of food to their needs. It basically consists of a
boiled soup with legumes, potatoes and some meat].

INTERNATIONAL YEAR OF THE POTATO 2008

http://www.fao.org/potato-2008/es/mundo/america_latina.html

[Web page that takes an interesting tour of all the continents and
especially South America as the birthplace of the potato].

THE AREPA http://arepaunpocodehistoria.blogspot.com.es/

[The arepa was prepared and consumed by the aborigines of the
current territory of Colombia, Venezuela and Panama before the
arrival of the Spanish; Nowadays it is considered a gastronomic icon
of Colombia and Venezuela].

THE CHICHA DE JORA

http://chichadejora.blogspot.com.es/2007/06/historia-de-la-chicha-
de-jora_26.html

[Blog of Samuel Bernardo Figueroa Ocaña. It contains information

about chicha de Jora, which is a product native to Peru but
consumed throughout South America. It is an alcoholic beverage
obtained by the fermentation of the sugary matter contained in the
corn malt must].
CHOCO MUSEUM. PINOLILLO NICARAGUENSE
http://www.chocomuseo.com/2013/02/14/pinolillo- nicaraguënse/
[Interactive museum of several Latin American countries. Contains
information about pinolillo, which is a traditional Nicaraguan drink
made from cocoa and toasted corn].

CHOCO MUSEUM. COCOA AND CHOCOLATE MUSEUM

http://www.chocomuseo.com/español/activityes/museo/

[Offers a historical and playful vision of chocolate. The best cocoa

comes from Peru, the Dominican Republic and Ecuador, there are
2000 years of chocolate from the Mayans to today].

TIA CLARA'S KITCHEN

http://www.cocinadominicana.com/sobre-nosotros

[This blog was nominated best culinary blog of 2014 in the regional
cuisine category by Saveur Magazine. Tía Clara's Kitchen is a
collection of traditional recipes, or recipes inspired by Dominican
flavors].

DISCOVER BRAZIL-COLOMBIA COMMITTEE

http://www.descubrabrasil.com.co/Quienes- Somos/resena.html

[ The Discover Brazil – Colombia Committee was born in 2005.

They are interested in promoting the dissemination and improving the
level of information about traditional and non-traditional Brazilian
tourist destinations in Colombia. Addresses various aspects of its
culture, highlighting the gastronomic sector].
THE TWO RED. HISTORICAL EVOLUTION OF THE
CHILEAN CUISINE

http://losdosrojas.blogspot.com.es/2011/01/la-evolucion-historica-de-
la-cocina.html

[Blog by Gonzálo Rojas Aguilera, with an interesting historical tour

of Chilean cuisine].

ECUAWORLD. COM.EC. ECUADORIAN CUISINE

http://www.ecuaworld.com.ec/cocina_ecuatoriana.htm

[Web page with the history of Ecuadorian cuisine, its products and
influences].

GASTRONOMY OF EL SALVADOR

http://comidastipicasdeelsalvador.blogspot.com.es/

[Blog by José William Rodríguez Hernández, this blog reviews

traditional Salvadoran cuisine that reflects the customs of the ancient
people, always preserving corn as the main element].

GLOBAL VOICES. Cassava: THE INDIGENOUS TUBER THAT

FEEDS BRAZIL AND ANGOLA

https://es.globalvoices.org/2014/04/18/casava-el-tuberculo-indigena-
que-alimenta-a-brasil-ya-angola/

[Global Voices is a community of more than 1,400 bloggers and

translators from around the world. Global Voices is legally based in
the Netherlands as Stichting Global Voices, a non-profit foundation.
It contains information about an indigenous food that has become
basic in Brazilian cuisine and that has survived over time, cassava .
This tuber is found in a large number of varieties and one of the most
common secondary products of cassava is found in Brazilian cuisine
under the name cassava flour.
MEATURUGUAY

http://www.meaturuguay.com/es

[Uruguay is one of the main meat producers in the world and the
second country in the world in consumption of beef, therefore it is a
determining product in the country's economy and diet.]

MINISTRY OF AGRICULTURE, LIVESTOCK AND FISHERIES

PRESIDENCY OF THE NATION. ARGENTINE FOOD

http://www.alimentosargentinos.gob.ar/HomeAlimentos/inde x.php

[Institutional page of the Ministry of Agriculture, Livestock and

Fisheries whose purpose is to bring information related to this sector
to the population]

PANAMA1.COM. FROM THE COUNTRYSIDE TO THE GREAT

CUISINE OF PANAMA

http://www.panama1.com/La_comida_de_Panama.php

[Panamanian cuisine has Spanish, Caribbean, American, Chinese,

Israeli, Indian, French and even German influences. The reason is
simple: a service economy, its strategic location between the north
and south of the Americas and the Panama Canal].

CUBA.CU PORTAL. CUBAN CUISINE

http://cocina.cuba.cu/

[Since its origins, Cuban cuisine has been the result of the confluence
of the very factors that allowed the formation of the nationality in the
19th century: the mixture of Spanish, aboriginal, and African customs
and the subsequent influence of Asian and Asian immigration.
Yucatecan].
AMERICAN RECIPES http://recetasamericanas.com/la-cocina-americana-eeuu-recipes/
[United States Cooking Recipes Blog. It takes a historical tour,
from the influences of immigration to the different American
regional cuisines].

PARAGUAYAN NETWORK. PARAGUAYAN RECIPES

http://web.archive.org/web/20150602001603/http://www.red
paraguaya.com/recetas/

[Web portal of history, literature, geography and gastronomy

among other topics of Paraguay].

SAN JOSE COSTA RICA. TRADITIONAL RECIPES

FROM COSTA RICA

http://www.sanjosecostarica.org/recetas/

[Costa Rica website. It contains cultural, social and statistical

information among others. Offers interesting contribution on the
gastronomy of Costa Rica].

TAMALES EMPORIO SINCE 1960

http://www.tamales.com.mx/pages/el-tamal-y-sus-origenes

[The origin of the tamale has been disputed by several countries in

America, however, no evidence has been obtained to attribute it to
any particular culture or country. Various varieties of tamales have
been developed in almost all countries of the American continent,
especially in Mexico, Peru, Argentina, Chile, Bolivia, the countries
of Central America, and other countries in America where corn is
predominant in the diet].
TRAVELSOUTH AMERICA. SOUTH AMERICAN
GASTRONOMY

http://viajesudamerica.com/gastronomia-de-sudamerica/

[Travel blog that addresses the gastronomy of South America.

Contains an overview of typical products and differences by
country].

VIDEOS

BOLIVIA TRADITIONAL CUISINE

https://www.youtube.com/watch?v=PgCkBK4FqPQ

[Bolivian cooking recipes video]

OUR KITCHEN, OUR FOOD

https://www.youtube.com/watch?v=yiAQE_RpoGE&feature =share

[Descriptive video of the origins of Mexican cuisine].

TYPICAL COLOMBIAN DISHES 1

http://www.bing.com/videos/search?

q=ingredientes+cocina+colombiana&qpvt=ingredientes+cocina+colombiana&FORM
=VDRE#view=detail & mid=1BF380D34E9A8D4F9F671BF3 80D34E9A8D4F9F67
[Video that shows the different typical dishes of Colombian cuisine]