A PRESS ROUND-UP, AUTUMN 2017
When “New Art of Cookery” (Nuevo arte de la cocina española) was published, Spanish newspapers “El País”, “La Vanguardia” and “El Periodico” picked up on Juan Altamiras as an overlooked but major figure in Spanish food history. The very first article, by Sergio de Molina, best known for his work on “España vaciada” – emptied rural Spain – explored the wider awakening to food as culture around Europe in the 18th century.
José Oliva of EFE news agency picked the Spanish edition of New Art of Cookery, entitled Nuevo arte de la cocina española, as one of three non-fiction gastronomy titles to watch out for in autumn 2017: the other books selected were Albert Adrià’s Tickets evolution (RBA), and Carme Ruscalleda’s La magía de la cocina (Catedral).
It was one of those magical moments to read Altamiras’s name alongside two of the most inspirational figures among Spanish chefs today.
The syndicated article was picked up by La Vanguardia, El Periodico, Información, Diario de Ibiza and La Opinión de Murcia.
More press came unexpectedly at the beginning of September after the Aragonese government announced its adoption of the Año Altamiras or Altamiras Year, a not-for-profit project designed to recognise and pay homage to the influence of his book.
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❖ Reviews of the book