02078nas a2200241   4500000000100000008004100001260001200042653001000054653001500064653001200079653002300091653001500114653002100129653003000150653002900180100002100209700002200230700002600252245010000278856015200378490000700530520129900537       2023                            d  c2023///10aSpain10aGastronomy10aCordoba10aBiocultural memory10aIdentities10aRegional cuisine10aSocioeconomic development10aTraditional female cooks1 aR. Muñoz-Benito1 aV. Navajas-Romero1 aR.D. Hernández-Rojas00aTraditional gastronomy in Alto Guadalquivir: Origin of contemporary recipes in cordovan cuisine  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85153238148&doi=10.1016%2fj.ijgfs.2023.100720&partnerID=40&md5=d0a4d8148934aa9f9766a870fe4f8fa50 v323 aThe different UNESCO recognitions in the field of gastronomy have made it possible to make visible at the international level the values that cuisine, its uses and customs bring to society, to culture and to the conservation of the natural and cultural heritage of a territory. In the area known as Mancomunidad del Alto Guadalquivir in Córdoba, Spain, there are eight towns whose backbone is the river, and they all treasure a culinary tradition that is the basis of some recipes that form the identity of Cordoba's gastronomy, transmitted from generation to generation. The synergy in the actions of institutions and businesses has resulted in a study of traditional recipes, describing how they are prepared and what ingredients are used. Thanks to several women's associations, the female cooks provided the recipes and have been recognized as guardians of the gastronomic knowledge of the towns in terms of culture and gastronomy and their work in favor of the preservation of traditional cuisine, and therefore of the biocultural memory of Córdoba. In this work, we reflect on the recipes collected, their link with avant-garde cordovan gastronomy and the role of institutions, while analyzing the different discourses built around these people and how they are linked to the territory.