Tibasosa hosted the launch of the book ‘Knowledge and sustainable flavors’, by Natalia Palacios, a work that connects gastronomy, identity and sustainability, before its presentation in filbo 2025.
The author of the book ‘Knowledge and sustainable flavors’, Natalia Palacios Rojas, with the Tibasoseña writer and academic Lucila Avella de Santiesteban. Photo: supplied to Boyacá sie7e days
*POR: Nury Vargas
In an event that combined culture, gastronomy and community leadership, the official launch of the book ‘Sustainable knowledge and flavors’, by author Natalia Palacios Rojas, was held in the municipality of Tibasosa. The presentation, held at the Boyacá Real restaurant, brought together local leaders, historians, academics and entrepreneurs in the gastronomic sector, in a dialogue space entitled ‘Sabores, Memories and Future’.
This event preceded the participation of Palacios in the International Book Fair of Bogotá 2025 (Filbo), as part of the Independent Editorial Collective Letters with Purpose, composed of 12 authors who promote personal and social transformations through their works.
During the conversation, key issues were addressed, such as cooking as a daily leadership space, the connection between cultural identity and food, and the balance between tradition and innovation in Boyacense gastronomy.
-Launch at the Boyacá Real Restaurant, Tibasosa, of the book ‘Knowledge and sustainable flavors’. Photo: supplied to Boyacá sie7e days
The author, with deep Boyacenses roots of Tunja and Tibasosa, where her paternal family is originally and where she grew up, highlighted the importance of presenting the book in this territory. “It was a reunion with the roots, a tribute to traditional knowledge and a commitment to a future where sustainability is grown from the kitchen,” he said.
The event also coincided with the commemoration of the 35 years of the Boyacá Real Restaurant, an icon of Tibasoseña gastronomy, and was attended by prominent community leaders, such as Teresa Niño and Santos combariza, in addition to members of the Boyacense Academy of History.
‘Sustainable knowledge and flavors’ integrates science, culture and tradition to reflect on the role of food in social transformation. Natalia Palacios, Microbiologist and Doctor of Plant Biology, has led international projects in nutrition and food security, and with this work seeks to tend bridges between technical knowledge and popular knowledge.
The presentation in Tibasosa marked the beginning of the participation of letters with purpose in Filbo 2025, where each author will present a literary proposal oriented to change and conscious leadership.
*Editor of Boyacá sie7e days
