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.