recipes

RELISH reports and deliverables are now on Zenodo

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Interested in reading RELISH reports and publications, or accessing our output and datasets? Now you can find them all on Zenodo. The public reports, research publications, and datasets that RELISH generates are Open Access, following the European Union’s commitment to FAIR (Findable, Accessible, Interoperable, Reusable) principles for European-funded research projects. Zenodo is a free, open-access […]

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Creative Approaches, Replicable Methods: Presenting recipe methodologies at ISGSS

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On April 30, 2026, RELISH partners presented their current work on historical recipe methodologies and interpretation at a webinar hosted by the International Society for Gastronomic Sciences and Studies (ISGSS). The ISGSS is a global community dedicated to conducting research and studies in the field of sustainable gastronomy, melding local wisdom with academic expertise to

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Spanish newspaper La Vanguardia covers RELISH’s “Living Memories” workshops and escabetx recipe

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Spanish newspaper La Vanguardia (February 6, 2026) recently covered “Living Recipes” workshops from the RELISH project, developed by partners at Fundació Alícia. The publication, “Escabeche de sardinas, una receta medieval que inspira la gastronomía costenible europea,” also features an adapted recipe for escabetx, developed from the Llibre de Sent Soví during our workshops in December

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Recipes and Mixologies: Culinary Mind event features philosophical approaches to recipes

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Culinary Mind: Centre for Philosophy of Food began the second part of their events for the 2025–2026 academic year with a talk titled “Cocktails Custodians: Recipes, Identity and Authority” by Professor Neil Williams from the University of Buffalo. Hosted on January 30th, the online session followed the Half Baked format, featuring a 45-minute presentation followed by

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Living Recipes: Escabetx workshops on linking past and future in recipes

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Escabetx, or escabeche, is a popular Catalan and Spanish dish, normally involving marinating ingredients in an acidic sauce. Its variations stretch across Spain, Portugal, Italy, the Philippines, Latin America, and the Caribbean. Its cousin is ceviche, but escabetx also differs: ingredients are normally marinated after they’re cooked. Escabetx can be both a dish and a

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Enric Bas publishes book chapter on wine and climate change

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Congratulations to RELISH Work Package Lead Enric Bas and co-author Anna Bossler on publishing their new book chapter, “Spain’s Wine Industry and Climate Change: Past Trends, Present Challenges, and Future Scenarios in 2050” in Wine Tourism and Landscapes: Challenges and Opportunities for a Sustainable Approach (2025). This book chapter explores the current and potential impacts

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