Presentation
Haute cuisine and cod: tradition, decline, and the avant-garde
José Andrés offers a perspective on cod as one of the staples of Basque cuisine, tracing its journey from traditional to contemporary haute cuisine.
It is a reflection on how an ingredient deeply rooted in culinary memory can experience periods of decline or loss of prominence while simultaneously finding new expressions through creativity and avant-garde approaches. Cod as living heritage: respecting our culinary heritage in order to continue developing it.
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