De la cocina a la escuela: siempre celebrando al maíz y a la arepa [Reseña de libro]

On this occasion, Manuela Montilla Arreaza (editorial coordinator, writer, and editor) presents the new book in the “History of the arepa” saga, entitled “An arepa for the future: Knowledge with a deep-rooted flavor” (2024, published by Arraigo Group). Among other contents, this new text recounts the development of the concept of Venezuelan cuisine throughout the history of Venezuela. Thus, the origins of Venezuelan cuisine, some stories of chefs and their innovations in contemporary history, chronicles of the country's culinary schools, the role of corn in national gastronomy, culinary education and the necessary renovation of curricula, innovation in ingredients and flavors of arepa from the cooking schools, a tribute to the work of Alicia Allas, Armando Scannone and Magdalena Salavarría in the rescue of traditional recipes, are dealt with in the following eight chapters (after a prologue by Ivanova Decán Gambús). The book concludes with a compendium of original recipes created by the students of the school. It also includes an epilogue by Laureano Márquez.