Lectures and Conference papers
Spanish cooking and the legacy of Al-Andalus
A round table discussion with Sam Clark and Claudia Roden, moderated by Michael Jacobs.
Hay Festival Alhambra, Granada, 2008.
Study of Discrimination, Preferences and Evaluation of the Sensory Attributes in Different Types of Olive Oil
In collaboration with Lourdes March and Prof. Dra. M. T. Coello, Psychology Faculty of the Universidad Complutense, Madrid.
XXIII International Conference of Applied Psychology, Madrid, 1994.
Sensory Memory and Olfactive and Gustative Neophobia and Neophilia
For Professor María Victoria Sebastián.
Department of Experimental Psychology, Psychology Faculty, Complutense University, Madrid, 1993.
Properties and Uses of Olive Oil
Statens Livsmedelsverk National Food Administration.
University of Uppsala.
The History of Oil
Stockholm 's Universitet-Romanska Institution.
The Olive and Oil - Oliven och olivoljan
i kuturhiisotien och i kokrt Amorinasalen.
Bibliotekshuset. Stockholm.
Consumption and Various Uses of the Olive Tree in Ancient Times
Food in Antiquity: Studies in Ancient Society and Culture
Institute of Classical Studies, London Classical Society, London, 1992
The World of Pimentón
Oxford Symposium on Food and Cooking, Oxford University, U.K., 1992.
Published in The Oxford Symposium on Food and Cooking: Spicing up the palate. Studies of flavourings, ancient and modern, Davidson, A. (ed). Prospect Books, 1992, London.
Cooking with Olive Oil
In collaboration with Lourdes March
Scientific Conference on Olive Oil, for the 111st World Year of the Olive, Ubeda, 1990.
Sponsored by the International Oil Council, Education Council of the Madrid Regional Goverment, University of Cordoba, Teruel Provincial Council and Torres Cardona Foundation.
The First Communion Banquet
Oxford Symposium on Food and Cooking, Oxford University, U.K., 1990.
Published in The Oxford Symposium on Food and Cooking: Feasting and Fasting, Davidson, A. (ed), Prospect Books, London, 1990.
Traditional Uses of Olive Oil an the Mediterranean
International Conference on Culinary Traditions and their Survival
Organised by The American Institute of Wine and Food and The International Oil Council. New York, April 8-14, 1988.
The Pestle and Mortar
Oxford Symposium on Food and Cooking, Oxford University, U.K., 1988.
Published in The Oxford Symposium on Food and Cooking: The Cooking Pot, Davidson, A. (ed) Prospect Books, London, 1988.
The Art of Tapeo
Oxford Symposium on Food and Cooking, Oxford University, U.K., 1987.
Published in Journal PPC, Petit Propos Culinaires, nº 27, Davidson, A. (ed.) Prospect Books, London, 1987.
The preservation of olives: an ancestral tradition faces the future.
In collaboration with Lourdes March
Vll Ethnological Food Research Conference. Sogndal, Norway, 1987.
Cuisine et Alimentation: le cas des olives. Recherché methodologique interdissiplinaire
In collaboration with Lourdes March and the Olive Oil Council of Madrid.
'Cuisines, Diets and Regional Spaces' International Conference of the National Geographical Committee of France
CNRS, Centre National de la Recherché Scientifique, University of Nancy and the University of Paris, 1987
Oliva sapiens
In collaboration with Lourdes March
Oxford Symposium on Food and Cooking, Oxford University, U.K., 1987
Olives, an ancestral tradition faces the future
In collaboration with Lourdes March and the Olive Oil Council of Madrid.
5th International Conference on Ethnological Food Research
Sogndal, Norway, June 10-14, 1987
The Historical Culture of Olive Oil in Spanish Cooking
International Food Congress, Istanbul, Ankara and Konya, Turkey, 1986.
Olive oil: Balsamic Medium
Oxford Symposium on Food and Cooking, Oxford University, U.K., 1986
Published in The Oxford Symposium on Food and Cooking: The Culinary Medium and Thickeners. Davidson, A. (ed.), Prospect Books, London, 1986.
Four Traditional Spanish Dishes with Olive Oil: Ajoblanco, Sopas cachorrenas, Parrilla caliente and Asadura a la pastoril, which involve processes of emulsifying an processes of emulsifying an oil and thickening
and thickening a liquid
Oxford Symposium on Food and Cooking, Oxford University, U.K, 1986
Published in The Oxford Symposium on Food and Cooking: The Culinary Medium and Thickeners. Davidson, A. (ed.) Prospect Books, London, 1986.
Garlic: A Kitchen Amulet
Oxford Symposium on Food and Cooking, Oxford University, U.K, 1985
Published in The Oxford Symposium on Food and Cooking: Magic, Science and Superstition in the Kitchen. Davidson, A, (ed) Prospect Books, London, 1985.
The Cocido Madrileño: a case of culinary adhocism
Oxford Symposium on Food and Cooking, Oxford University, U.K, 1986
Published in Journal PPC-Petit Propos Culinaires, nº 18. Davidson, A. (ed.) Prospect Books, London, 1984.
The Oil and Cuisine of Aragon
I Conference of Aragonese Cuisine
Aragaon Regional Goverment, Zaragoza.
Application of Psychology to Food Design.
Round table discussion organized by Prof. Booth and A. Rios
International Association for the Psychology of Food and Nutrition - IAPFON - IMP and IUPSYS, Palacio de Congresos, Madrid.
Gustative Hedonism: Food acceptance, preferences and habits. Modification of patterns. Rituals, uses and association of gustative qualities.
Psychology Faculty of the Universidad Complutense, Madrid.
Study of motivational factors in the alimentary behaviour of a group of psychology students
Vll National Psychology Congress, Santiago de Compostela, 1982. |