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Narrating Dominican history through its gastronomy is one of the objectives of the Gastronomic Caribbean project, a platform of culinary experiences created based on research findings made by Dominican historians and anthropologists, such as Hugo Tolentino Dipp, José Guerrero, Carlos Andújar, Marcio Veloz Maggiolo and Dagoberto Tejada. The project takes as reference three major stages of Dominican history: the Taínos before colonization, the arrival of the Spaniards and the African influence. These three periods show the way in which these time periods influenced the Dominican gastronomy in the ingredients, products, cooking techniques and instruments used in the kitchen. Santo Domingo is the capital of the culinary culture of the Caribbean for its diversity of ingredients and regional dishes. Culinary Group and The Plus Workshop, organizers of this platform, document and present the evolution of Dominican cuisine in gastronomic experiences, photographic exhibitions, video production and other resources, on April 25, with a gastronomic experience of haute cuisine by Carlos Romero, Mikey Faxas and Paulette Tejada. They will also be exhibiting their creations and signature dishes during the Central Market on May 4 and 5 at Ágora Mall.