Traditional gastronomy in Alto Guadalquivir: Origin of contemporary recipes in cordovan cuisine

RICARDO D. HERNANDEZ ROJASROCÍO MUÑOZ BENITO2026-01-292026-01-29202310.1016/j.ijgfs.2023.1007202-s2.0-85153238148https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36318Cultural StudiesFood ScienceTraditional gastronomy in Alto Guadalquivir: Origin of contemporary recipes in cordovan cuisineresearch article