Rosa Tovar

Historian and culinary researcher (Madrid)

Rosa Tovar is a scholar of culinary practices, studying them from practical, cultural and historical perspectives because she believes they are all intrinsically linked to human activity in the kitchen.

Having been interested in culinary culture since her youth, Rosa Tovar has focused her professional activities on cooking since 1980. She has taught cooking, baking and other specialities to individuals and professionals in the sector in both private and professional schools. She is the author of ten books, ranging from cookbooks to works focusing on a specific ingredient or culinary culture, with forewords by Manuel Vázquez Montalbán, Quique Dacosta, Ferran Adrià and Álvaro Pombo. Three of these books were written in collaboration with other authors. She has been a columnist in various media outlets since 2000.

She has been translating from English and French into Spanish since her youth and, since 2007, has translated works by authors such as Joël Robuchon and Jamie Oliver. In recent years, she has worked as a consultant on the history of table customs and culinary practices in the Arab world for Bullipedia, advising Paco Morales, the chef at the Noor restaurant in Córdoba. She has also collaborated with Javier Goya from Triciclo in Madrid and Begoña Fraire in Madrid.

Since 2025, she has been a Supernumerary Member of the Royal Academy of Gastronomy.