You can find me on: or www.vickyhayward.es // For all licensing requests for book and website please contact my agents www.andrewnurnberg.com

NEWS

The Secret Kingdoms’ celebration of the “New Art of Cookery” paperback was a dialogue with tasting of 18th-century flavours in the bookshop.

05 01 202614 02 2026“THE SECRET KINGDOMS”: ON PAPER, BOOKSHOPS & READERS

The soft-cover of "New Art of Cookery" is a user-friendly edition, especially for journeys and in the kitchen.

23 08 202522 09 2025“NEW ART”, THE SOFT-COVER: FUNCTION, FORM & MODERNITY

Hand-harvested olives in the grove before making the journey to the olive-oil press (almazara). © Vicky Hayward, 2024

06 01 202503 08 2025OLIVE OIL IN THE FRANCISCAN MELTING POT

ALTAMIRAS IN MADRID: AN UNKNOWN CHAPTER OF HIS LIFE

06 01 202519 09 2025ALTAMIRAS IN MADRID: AN UNKNOWN CHAPTER OF HIS LIFE

Kiko Moya explores natural details of the surrounding landscape in the kitchen at Michelin two-starred L’Escaleta, Cocentaina, Alicante.

25 02 202415 06 2025KIKO MOYA: EXPLORING A LANDSCAPE ACROSS TIME

Beef, veal and their broths are elements of cookery which leaps from yesterday to tomorrow.

28 12 202208 06 2025Beef, Veal and Their Broths: Yesterday To Tomorrow

Breadcrumbs, a star ingredient in waste-not-want-not Franciscan cookery.

03 10 202208 06 2025BEYOND THE BREAD REVOLUTION: BACK TO THE FUTURE

A decorative carving at Aranjuez Palace. In the nearby old town a seminar on recipe books as was held in 2022.

03 10 202208 06 2025RECIPE BOOKS AS HISTORY & WRITING: ARANJUEZ

10 04 202215 06 2025AMSTERDAM SYMPOSIUM ON THE HISTORY OF FOOD

My photo of San Cristóbal ruins, at Alpartir, for the cover of Petits Propos Culinaires.

26 11 202115 06 2025THE SOPHIE COE PRIZE, 2020

In conversation with Kiko Moya and Gloria Rodriguez at New York University in Madrid, for Gastroactitud, as filmed by In-Events.

30 08 202115 06 2025PUSHING BOUNDARIES: IN CONVERSATION WITH KIKO MOYA & GLORIA RODRIGUEZ

Both Altamiras and Goya would have known the palatial mudéjar facades along El Coso, Zaragoza’s wide thoroughfare.

30 08 202115 06 2025FOOD VALUES: FROM ALTAMIRAS TO GOYA

The print version of the talk on celebration food that I gave at the Oxford Food Symposium, as published in Petits Propos Culinaires.

20 12 202008 06 2025TALKING FOOD: ALTAMIRAS AT OXFORD

Altamiras’s granizadas or slushes made with lemon and cinnamon, recreated for a talk on Madrid’s ice and snow culture at the Museo de Madrid.

30 05 202008 06 2025SNOWS & ICES: FROM SIERRA TO FRIARY KITCHEN, MUSEO DE MADRID

Sturgeon dumplings in broth, made here with fresh salmon and a home-made chickpea broth.

31 01 202008 06 2025DIEGO GALLEGOS: REDISCOVERING STURGEON

How does food writing fit within hispanism? A conversation with Alfredo Taján was held at the Casa Gerald Brenan.

03 12 201908 06 2025CASA GERALD BRENAN, HISPANISM & FOOD WRITING

On stage with Boris Izaguirre for a Sunday morning conversation on Altamiras, food and culture at the Hay Festival Segovia.

03 12 201915 06 2025HAY FESTIVAL SEGOVIA: IN CONVERSATION WITH BORIS IZAGUIRRE

The annual Congress of Franciscan Studies is held in Priego de Cordoba at a graciously cloistered city-centre hotel, once the town’s Franciscan friary.

20 09 201908 06 2025CONGRESS OF FRANCISCAN STUDIES IN PRIEGO DE CORDOBA

The food history seminars, taking Altamiras’s writing as their starting point, ran into a second season at Alambique’s cookshop and learning kitchen in 2019.

07 06 201915 06 2025ALAMBIQUE 2019: ALTAMIRAS FOOD HISTORY SEMINARS

The Juan Altamiras Food Festival was celebrated for a second year in La Almunia de Doña Godina in spring 2019.

07 06 201915 06 2025JUAN ALTAMIRAS FOOD FESTIVAL II 2019

Kiko Moya and Vicente Pavia prepared backstage for the showcooking at Madrid Fusion, 2019.

07 06 201915 06 2025MADRID FUSIÓN 2019: LA MODERNIDAD DE ALTAMIRAS, CON KIKO MOYA

Talking at El Foro de la Papa in Tenerife with Alberto Ferruz, a chef born near Altamiras’s home-town, now cooking in his two-starred restaurant in the province of Alicante.

07 06 201908 06 2025EL FORO DE LA PAPA: ALTAMIRAS’S POTATOES, WITH ALBERTO FERRUZ

A fresco at Muxia fish market evokes the themes of my essay on Galician Christmas, festive food, migration and memory.

13 03 201915 06 2025Nadal: Galician Christmas. FOOD, MIGRATION AND MEMORY

Dublin’s emblematic skyline alongside the original English edition of the book (right) and its Spanish translation (left)

15 01 201908 06 2025DUBLIN SYMPOSIUM: FOOD AND POWER

The first book presentations for Nuevo arte were designed by publisher Ariel to familiarise bookshops with the history of the book and the appeal of the recipes.

15 01 201915 06 2025BOOK PRESENTATIONS: TOWARDS READERS, 2017-2018

Altamiras matched home-grown tomatoes, fresh or preserved in olive oil, with bacalao, and with garlic and orange as flavourings.

22 07 201808 06 2025ALAMBIQUE 2018: ALTAMIRAS IN SPANISH FOOD HISTORY

The first Juan Altamiras food festival was held in October 2017 to coincide with the publication of the book and its presentation in La Almunia.

22 07 201815 06 2025LA ALMUNIA & VALDEJALÓN: THE JUAN ALTAMIRAS FOOD FESTIVAL

La Almunia’s Iglesia de Nuestra Señora de la Asunción is famed for its octagonal 14th-century mudéjar bell-tower, and it keeps statues originally in San Lorenzo convent.

18 07 201815 06 2025JUAN ALTAMIRAS WALK, LA ALMUNIA

The first book reviews of New Art of Cookery and Nuevo arte de la cocina focussed as much on the rediscovery of Juan Altamiras and the writing of his book as the recipes.

12 09 201728 12 2024A PRESS ROUND-UP, AUTUMN 2017

One of the projects to which the book gave birth was an initial survey of Franciscan archives and their potential as sources for researching food and cookery across the centuries.

17 05 201722 03 2026HISTORICAL RESEARCH PROJECT: FRANCISCAN ARCHIVES

Receiving the Jane Grigson Trust Award in summer 2017 was a landmark pre-publication event.

21 03 201708 06 2025Jane Grigson TRUST Award 2017

Summary

Article Name

News

Author

Vicky Hayward