“Collective memory of the tomato in the Canary Islands” is a book collecting the origin of tomato, their history in Canary Islands, testimonies of some of its protagonists and a ‘suggestive’ Cookbook.
Framed in the actions of the 130th anniversary of the Canarian tomato export crop, this book seeks to know about that activity from several approaches. While there are countless references to farming, as is reflected in the extensive literature that reports, this text provides general traces from the origin to the present.
The Canarian tomato export has conditioned the economy, demography, society, geography and culture of the recent history of the Canary Islands. In addition, his Excellency coined the term ‘Canary Islands tomato’ which walked the archipelago by Europe’s most important markets.
116 pages divided into ten chapters cover the history and origin; the protagonists through interviews and the gastronomy of the hand of the chefs Fabio Santana and Juan Carlos Clemente. The last chapter is about the sustainability of the tomato and lycopene source. The book can also be read in English.
Although the book does not provide any new element on what is already known, has been a compendium of the notes contained scattered, ordering them chronologically to provide an organized and structured story.
Since the origin of the tomato, through his arrival in Europe to its cultivation in the Canary Islands, the book describes each of the different stages until today.
The extensive literature on the crop and the activity of tomato in the Canary Islands, forced the authors to order monographs, articles, theses, studies, magazines and books and offer it full through a ‘qr code ‘ contained in the first part of the book.
The second part of the book refers to protagonists. Over 130 years of history, we have thousands of protagonists, what could have meant making several books. For this reason, the authors chose to interview featured characters from all three producers who have played a key role in recent history. Thus for example it is included the testimony of Juan de Saá, Hernán Cortes, Francisco Cruz or greater Ventura.
The role of women in the activity is collected through the information provided by women who worked in packaging stores and crops. The book reflects the statements and testimonies of several village women in the project of community development in the village, today involved spreading their memories and experiences.
The third part of the book is dedicated to gastronomy and the possibilities of the Canary Tomato in the kitchen. To do this, the chefs Juan Carlos Clemente from Tenerife and Fabio Santana from Gran Canaria, has brought suggestive recipes where the Canarian tomato is the protagonist.
You can find more information about the Canarian tomato if you go to our wiki