Book

Edible Flowers from Colombia

The consumption of flowers as food, called floraphagia, is a practice that has been used in the culinary art for centuries. Its use is not something new in the kitchen, although it was not widespread among consumers until a few decades ago.

Edible flowers contribute to the improvement of the aesthetic appearance of food, bring unusual flavours and nuances of freshness. Sometimes even by the synaesthesia of its striking colors (anthocyanins and vacuolar pigments) and their attractive odors that emanate, stimulating the senses through the epidermal cells present in each of its petals, responsible for producing volatile oils responsible for their fragrances. Two fulminating components that make the dishes so striking and provocative to the diner.

Book

Edible Flowers from Colombia

The consumption of flowers as food, called floraphagia, is a practice that has been used in the culinary art for centuries. Its use is not something new in the kitchen, although it was not widespread among consumers until a few decades ago.

Edible flowers contribute to the improvement of the aesthetic appearance of food, bring unusual flavours and nuances of freshness. Sometimes even by the synaesthesia of its striking colors (anthocyanins and vacuolar pigments) and their attractive odors that emanate, stimulating the senses through the epidermal cells present in each of its petals, responsible for producing volatile oils responsible for their fragrances. Two fulminating components that make the dishes so striking and provocative to the diner.

«Edible flowers of Colombia» is a gastronomic legacy, a unique document in the art of Colombian cuisine. A work that gathers five years of investigation, of deep and conscious work for Colombia and its surroundings. A journey in search of recipes, techniques and flavors from different regions of the country.

In it you will find some stories to the cultural memory of a people that will help to unfold the ancestral culinary wisdom of our cuisine of origin from its foundations to the fusion of haute cuisine of authorship. A compilation of recipes by some Colombian guest chefs, accompanied by beautiful photographs and illustrations.

«Flores comestibles de Colombia» is an innovative editorial proposal with a double function: to make known our decisive flavors, ornamenting each of our dishes with greater depth through the characteristics of our flowers. Which offers us this renewed trend of contemporary cuisine».

Tatiana Nevo