The prestigious awards Gourmand World Cookbook Awards, the equivalent of the Oscar for gastronomy, acknowledged Sunday May 29 in Yantai (China) to “El gran libro de la horchata y de la chufa de Valencia”, directed and coordinated by the professor José Miguel Soriano del Castillo, as the best book in the world, in the category Best Non Alcoholic Book.
Last December, “El gran libro de la horchata y de la chufa de Valencia” was proclaimed winner of the Gourmand World Cookbook Awards in Spain, in the category "Best Non Alcoholic Book" allowing to happen to international competition. Last April it was announced that the book had been among the three finalists of the books from 64 countries of the world, allowing to face between 28 and 29 May in China, to get the "Gourmand Best in the World", a fact that has happened in the end.
The book is part of Clíniques Col·lecció of the Universitat de València, led by José Manuel Almerich, and its edition has been possible by the Fundació Lluís Alcanyís, the Universitat de València, and Conselleria de Agricultura, Medio Ambiente, Cambio Climático y Desarrollo Rural of Generalitat Valenciana. The development of this work has had researchers from the Universitat de València, Clínica Universitaria de Nutrición, Actividad Física y Fisioterapia (CUNAFF) of Fundació Lluís Alcanyís, Unidad Mixta de Investigación en Endocrinología, Nutrición y Dietética Clínica de la Universitat de València-Instituto de Investigación Sanitaria La Fe and Universitat Politècnica de València. The photographs have been taken by Pedro Galisteo, Jesus Cerezo and David Palau, among others, in addition to the photographic library of the Consejo Regulador, Fundació Lluís Alcanyís, Biblioteca Valenciana and Biblioteca Histórica of Universitat de València.
Concurrently to the publication of this book, the Universitat de València is working within the Gastrolab of the Instituto de Ciencia de los Materiales in the design of new products from chufa in order to improve the competitiveness of the Valencian industry in front of the entrance of chufa from other countries, besides the study of the healthy properties of this product and the horchata within the Food & HealthLab, the Living Lab of the University of Valencia promoted by the International Campus of Excellence VLC/CAMPUS.
This work will help the training of students of the Degree in Gastronomic Sciences of the Universitat de València and will support that of this degree, they could be ambassadors of the products of Comunitat Valenciana when they finish their studies in gastronomic, culinary and healthy aspects.
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