Saffron has starred in different talks and presentations, postulating itself as something "more than a label"
Researchers from different Spanish universities and experts meet at the research seminar: “Saffron. History, culture and society, XV-XXI centuries”, which is held in the hall of degrees of the Benjamín Palencia building. The program is divided into various presentations and a final debate.
Directed by the professor of the University of Castilla-La Mancha (UCLM), Francisco García González, and coordinated by the manager of the DOP Azafrán De La Mancha, Pedro M. Pérez Juan, the seminar brings together specialists in the field to analyze and discuss the social and cultural history of saffron from the fifteenth century to the present.
The activity, organized by the Social History of the Population Seminar (SEHISP), the Saffron of La Mancha DOP Regulatory Council Foundation, in collaboration with the Albacete Faculty of Humanities, began with a presentation ceremony, which was carried out by the vice-rector for Research and Scientific Policy, Amaya Zalacain, who has been accompanied by the dean of the Faculty, Francisco Cebrián; the president of the Regulatory Council Foundation of the PDO Saffron of La Mancha, Carlos Enrique Fernández Segovia; and Francisco Garcia Gonzalez.
After the opening of the same, began the turn of presentations by María Ángeles Pérez Samper, from the University of Barcelona, who has spoken about the smell, color and flavor of saffron in the history of Spanish cuisine. The seminar then addressed other aspects of this theme, such as: the development of saffron production in Catalonia, XNUMXth-XNUMXth centuries; the production of saffron in Aragon during the Modern Age; saffron from La Mancha; Anthropological analysis of the value system around the cultivation of saffron and the folklorization and modernization of saffron.
As a finishing touch to the different exhibitions, a debate has been held between the participants.
