The Ibero-American Academy of Gastronomy presented last Thursday, April 4, the first AIBG Gastronomy Dictionary with LID Publisher. Thus they premiere a work that collects more than seven thousand terms related to the cuisine of this part of the American continent. More than fifty academics and experts in the field during six years. After that time, this publication that is also online, it is already a reality.
This is the AIBG Gastronomy Dictionary
The president of the Ibero-American Academy of Gastronomy, Rafael Anson, thanked the participants in this AIBG Gastronomy Dictionary. He also explained that he has a "free and free version" on the Internet, in addition to the "printed version, of more than a thousand pages, with seven thousand terms explained." Available languages are English French and also Portuguese, apart from Spanish, of course.
The project initiative was the idea of LID Business Media, so its founder also spoke about this work. «We trust that it will be the backbone, rigorous and independent of a vibrant community online. The one that creates and defends the Ibero-American gastronomic culture every day, "he added. Marcelino Elosúa. He also had words of gratitude for the national academies of each country in achieving the AIBG Gastronomy Dictionary.
The work covers some forty different areas, with gastronomic terms of more than 15 countries. Since 2013 and under the direction of Elosua, it was composed. The coordinator was Julio Valles, the edition was in charge of Cecilia González Godino and Nerea Aguilera. Thus, among all of them they have achieved an essential. At least, for everyone who has a relationship with the culinary sector.
This dictionary is aimed at both editors and foodies as institutions and professionals culinary, such as cooks. Its printed version will be in libraries exposed to any reader interested in acquiring it. However, for specific inquiries you can already visit the web address dictionarydegastronomia.com
