EL NUEVO DIARIO, SANTO DOMINGO.- The most emblematic of Dominican creole cuisine come together in the pages of “Ancestral Flavors: Evolution of Dominican Gastronomy”, the new luxury edition book published by the asset management firm INICIA, rendering homage to Dominican cuisine.
The book launch was hosted by Felipe Vicini, Managing Partner of INICIA, whom stressed the importance of this literary work, which seeks not only to preserve the national memory, but to serve as an educational reference to present and future generations on the Taino, Spanish and African heritage that originated this universe of essences and flavors, that we know as our creole cuisine.
The foreword was written by renowned historian Hugo Tolentino Dipp, whom pointed out how “Ancestral Flavors” compiles our most characteristic dishes, therefore, the book can be considered, the first-ever encyclopedia on traditional Dominican creole cuisine. From the first chapter, all the way until the last page, its content describes the most representative preparations, referring to the historical lineage, the products utilized in each dish, and the “procedures” for their elaboration.
The work presents the evolution of Dominican gastronomy, parting from the Taino legacy, the Spanish and African influence, and the resulting cultural melting pot by the Arab, Chinese, Italian, British Cocolo settlers, Haitian, African-American and French cultural influences.
Ancestral Flavors compiles recipes by 18 renowned local chefs, all of them inspired by the typical dishes that grace the Dominican household table and presenting a new culinary interpretation of our ancestral flavors with great versatility and tastiness. The chefs: Carlos Estévez, Alberto Martin, Noemí Díaz, Giancarlo Bonarelli, Ciro Casola, Mikey Faxas, Paulette Tejada, Diana Munné, Saverio Stassi, mixology expert Ramon Acevedo, Solange Cid, Ana Marranzini, Leandro Díaz, Emil Vega, Inés Páez, Martin Omar, Devaki Pratt and María Marte.
During the book launch, special recognition was made to honor the trajectory, creativity and contributions made by the pioneers of Dominican cuisine Mike Mercedes, Mercedes –Chea-Manzano Ortiz, Ligia Vidal- Bornia, Adria Vidal- Mañón, Esperanza Peña- Lithgow, Silvia Henríquez-Pou, Socorro Castellanos, Eugenia Rojo, Juancho Ortiz, Jacqueline Henríquez and Amanda María Ornes -Perelló.
Among the names mentioned in heartfelt gratitude for their help in developing this literary work are Hugo Tolentino Dipp, Marcio Veloz Maggiolo, Bolívar Troncoso, Luis Ros, Dagoberto Tejeda, Dra. Berniza Calderón and chef María Marte. Likewise, Víctor Siladi, Leonardo García, Chef Carlos Estévez, Indira Mejía, Emilia Pereyra, Roxanna García, Marie Benzo, Giorgio Siladi, Anthony Camilo Grullón, Damián Siladi and Chef Paulette Tejeda. All of them valuable members of the team, that in their area of expertise, helped make this edition possible.
As part of the event hosted in the Embassy Garden of Hotel El Embajador, guests sampled all the culinary delicacies from the book, prepared by the Hotel Chef, Israel Gata, alongside Chef Paulette Tejada. More information available at: www.saboresancestrales.com.do and App available for download on Google Play and the App Store.
About INICIA:
INICIA is a private equity firm with thorough experience in the NOLA region, which developed an investment model that lures in distinctive talent, with the aim to create value through sustainable, specialized and diversified investment funds.
SOURCE: https://elnuevodiario.com.do/
