‘Archaeology of Taste’ offers a unique gastronomic experience recreating Gran Canarian indigenous menu

The "Cueva Pintada" Museum and Archaeological Park together with the Canarian chef Marcos Tavío launch 'Archaeology of Taste. Creative cuisine, Cueva Pintada and the food of the indigenous world of Gran Canaria'.

This is a unique gastronomic project as it offers an immersive experience inspired by the indigenous culinary legacy of the island of Gran Canaria.

This initiative aims for an immersion in ancient Agáldar through its foods in what is the first gastronomic experience to be developed in the Canary Islands on the basis of cutting-edge cuisine, following detailed research into the food sources used more than 1,400 years ago by the ancient inhabitants of the Cueva Pintada.

The project is the result of a process of research and investigation that began at the end of 2020 in the museum centre.

Archaeological research ranging from the 7th to the 15th century, and the memory, identity and products of the territory have been the cornerstones of the culinary creation, which delves into 1,400 years of history.

For the creation of this project, a group of specialists in different fields of archaeology were brought together to discuss with Marcos Tavío in order to devise a gastronomic concept based on all the archaeological and historical information known about the food processes in Gran Canaria before and after the arrival of the European population.

The initiative counts with the collaboration of the Directorate General of Cultural Heritage of the Canary Islands Government, the Department of Prehistory and Archaeology of the Faculty of Geography and History of the ULPGC and the Laboratory of Archaeology, Heritage and Emerging Technology of the Institute of Regional Development of the University of Castilla-La Mancha.

Further details about the project can be found on their web at

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