Archeology of taste
"Archeology of taste" emerged as a truly original initiative of the Cueva Pintada Museum. In this endeavor, a high-end chef was invited to create a contemporary menu inspired by scientifically-based knowledge of the indigenous population's diet in Gran Canaria. Right from the beginning, they enlisted my support in shaping the communicative aspect of the project. In addition to the photographs and videos I produced to document and bring to life the various facets of the project, I also took on the responsibility of designing the website that compiled all the information. It has been one of the most beautiful projects in my professional career.
![](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/7a902a54-3cf4-4acf-8240-a8bcf0af72b4/01_DSF5785.jpg)
![One of the resulting dishes that conform "Archeology of taste". A project by the Cueva Pintada Museum in Gáldar, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/d045b485-c481-4656-b38b-20ef0a3b6276/04_DSF3594.jpg)
![One of the resulting dishes that conform "Archeology of taste". A project by the Cueva Pintada Museum in Gáldar, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/198c27ea-5ba4-4932-9ba7-8cd384e4caab/03_DSF3556.jpg)
![One of the resulting dishes that conform "Archeology of taste". A project by the Cueva Pintada Museum in Gáldar, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/4858a5a9-7b36-4413-817d-7918e9eef15a/02_DSF3541.jpg)
![One of the resulting dishes that conform "Archeology of taste". A project by the Cueva Pintada Museum in Gáldar, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/5b7da36b-e3b3-4a7b-9786-ce1850190b6f/02.+Plato+Tab.jpg)
![One of the resulting dishes that conform "Archeology of taste". A project by the Cueva Pintada Museum in Gáldar, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/2deb0e96-216e-4424-8da2-79311829ffc3/10.+Plato+Desk.jpg)
![One of the resulting dishes that conform "Archeology of taste". A project by the Cueva Pintada Museum in Gáldar, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/c5bf8ea1-3355-4a66-8902-53251371d9ce/09.+Plato+Tab+2.jpg)
The scientific foundations
The initial phase of the project required documenting a wide range of archaeological findings that shed light on the culinary culture of Gran Canaria's indigenous population. These findings encompass not only the foods they consumed but also the tools and cooking techniques they employed.
![Male goat skull. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/f98531f1-019e-4295-ab9f-c84e2a71a1a3/09_DSF2725.jpg)
![Parrotfish bones. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/19bc340c-35f0-40ab-9bf6-b5c0963cffe2/15_DSF2883.jpg)
![Barnacles found at the Cueva Pintada archaeological site, Gádar, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/1b9a5201-62e3-45b3-99d7-3feb1279bed3/12_DSF2800.jpg)
![Mill for pounding and grinding with a rocking motion found at the Cueva Pintada archaeological site, Gáldar, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/ecfe8f67-7f5e-49f3-8a78-6fb8a8db4d06/05_DSF2624.jpg)
![Roasted seeds. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/51d3f7f0-a813-4cf8-bc23-cb7d3ec1c8c9/07_DSF2653.jpg)
![Circular mill found at the Cueva Pintada archaeological site, Gáldar, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/50b4e70d-cc28-4268-b788-02cb52e7df6a/06_DSF2640.jpg)
Marcos Tavío
Marcos Tavío is the chef chosen to create this special menu. I accompanied him for several days, documenting his meetings with experts in history and archaeology, as well as his visits to key archaeological sites. The goal was to understand how the ancient Canarians perceived food, and from that knowledge, design a menu with a solid foundation.
![The chef Marcos Tavío at the Cenobio de Valerón archeological site, Guía, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/ce3bc8ba-18c5-47e4-94b3-59ecac16a002/17_DSF2251.jpg)
![The chef Marcos Tavío at the Cueva Pintada archeological site, Gáldar, Gran Canaria. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/5acead64-2a70-4d4e-be14-d9e2059c06f9/18Amelia+6.jpg)
![The chef Marcos Tavío studying ancient seeds. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/2298ffec-9975-4eb7-9440-8d58d5849fcc/19Microscopio+4.jpg)
The creative process
On numerous occasions, I traveled to the island of El Hierro, where Marcos has his restaurant, to meticulously document his creative process. I captured each stage of the development of his unique menu, from the initial concept to ingredient selection and kitchen experiments, highlighting Marcos' skill as a chef and his passion for the rich culinary heritage of Gran Canaria.
![The chef Marcos Tavío cooking. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/513d5a51-a639-473a-888d-4f280483cc67/26_DSF3150.jpg)
![Gofio. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/6f907d32-245b-4b35-bb3c-88dc95a19a6c/20_DSF2925.jpg)
![The chef Marcos Tavío cooking. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/94d2ebc1-5b26-4d47-b2d1-08232204abf9/24_DSF3276.jpg)
![The chef Marcos Tavío cooking. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/483ae46e-a889-4a32-9f19-ccd038f478ec/22_DSF2977.jpg)
![Canarian mojo sauce. Photo: Tomás Correa](https://images.squarespace-cdn.com/content/v1/651889feb63974633fb12f2d/73b58c71-0b57-4a63-bb42-72b3e9f9b025/23_DSF3256.jpg)
The icing on the cake
To encapsulate and present the twelve-tasting menu, as well as highlight the creative process and the scientific foundations behind each dish, I designed a website using the 'scrollytelling' format. This format allows visitors to explore the content in an engaging and dynamic manner, with concise text and a clear and accessible style. Furthermore, the experience is enriched through video interviews with experts, providing a more in-depth perspective.