The platform Let's live culture continues to offer its itinerant cooking cycle led by Juliana López May, made in the Usina del Arte and in different museums of the City, with the presence of important guests.

This proposal will carry out the realization of typical dishes of our country, with the guest company as Gaby Herbstein (who inaugurated the cycle), Juanchi Baleirón and Máximo López May.

Each of these meetings is transmitted freely and for free from the Usina del Arte, the Isaac Fernández Blanco Museum of Hispanic American Art, Enrique Larreta Spanish Art Museum and Eduardo Sívori Plastic Art Museum.

López May works as a gastronomic curator at the Usina del Arte and is one of the most innovative and versatile cooks in Argentina..

The first of these meetings will be on Sunday 6 of June (from 19) where will take place "The secrets of paella: Spanish influence in regional cuisine ", with Máximo López May at the Enrique Larreta Museum of Spanish Art.

Local seafood production, spices and herbs are combined with the inherited ways of preparing this recipe that over time has been adapted to our culinary customs.

The first meeting was held on Saturday 22 May at the Isaac Fernández Blanco Museum of Hispanic American Art. In this opportunity, Together with the photographer and visual artist Gaby Herbstein, tamales were made in a regional version, a recipe with a lot of history and noble local ingredients like corn. Different types of fillings were made, cooking methods and presentations. The meeting is still available and can be viewed by doing Click here!

The next meetings of the cycle will be: Disc cooking in contemporary gastronomy: trout with red fruits at the Eduardo Sívori Plastic Arts Museum with Juanchi Baleirón as guest, where they will investigate new ways of cooking a star product from the south of our country that connects us with our ancestors; and New combinations of seasonal fruits and vegetables at the Usina del Arte where endless possibilities will be shared to experiment with seasonal products and create nutritious recipes.

The gastronomic culture of all the regions of our country has an important value, both as a cultural heritage and as a construction of identity. A) Yes, This cycle aims to review that legacy from those dishes that define us and have marked generations.