Knowledge pills about the history, culture and nature of the Canary Islands
In 1988, the Ajódar Theatre Group staged 'Nariz de Perro' at La Guancha Necropolis, blending theatre and archaeological heritage to highlight Canarian aboriginal culture.
The La Cerera cave, located on the southern slope of the Arucas Mountain, is a remarkable example of volcanic cave formation and sedimentary infill processes in Gran Canaria.
The introduction and expansion of sugarcane cultivation in the Canary Islands during the 16th and 17th centuries led to intense deforestation, especially in low and humid areas, irreversibly altering the islands' forest landscape.
José Luján Pérez, born in Guía in 1756, became a prominent sculptor and architect in Gran Canaria, leaving a significant artistic mark on the island.
A detailed analysis of the representation of Lanzarote and Fuerteventura in school textbooks published between 1978 and 1987, highlighting the lack of specificity and prevalence of stereotypes.
Gavias and nateros are traditional systems that have enabled agriculture in Fuerteventura by capturing and managing scarce surface water in an arid environment.
The 1404 papal bull by Benedict XIII established the first Canarian diocese in Rubicón, Lanzarote, marking the beginning of ecclesiastical organization in the islands.
A documentary analysis of slavery in Fuerteventura during the 16th and 17th centuries, focusing on the origins of slaves, the slave market, and manumission processes.
Canarian art is underrepresented in digital educational resources for secondary education, limiting its teaching and awareness in Canary Islands classrooms.
María de Betancourt was notable in 18th-century Tenerife for her experimentation and teaching in the silk industry, contributing to technical improvements and the training of other women.[^maria-del-carmen-betancourt]
An in-depth look at religious painting in Fuerteventura and Lanzarote in the 17th and 18th centuries, highlighting the influence of Tenerife, iconographic themes, and the preservation of works in local churches.
At Punta Orchilla, El Hierro preserves the memory of the old zero meridian: an Atlantic edge where Europe imagined the beginning of the map for centuries.
In the 16th and 17th centuries, Lanzarote and Madeira maintained a dynamic trade relationship based on the exchange of cereals, slaves, and other goods, reflecting a complementary economic system between the two archipelagos.
Lanzarote’s road network shifted from serving agriculture to prioritizing tourism, especially since the 1970s, profoundly altering the island’s territorial organization.
In 1789, Lanzarote witnessed the so-called 'pobrera' uprising, a unique event reflecting the island's social and political tensions in the late 18th century.
A detailed analysis of the creation and distribution of public libraries in Fuerteventura and Lanzarote during the 20th century, the applied criteria, and the challenges encountered.
The Jable of Lanzarote is a vast area of mobile marine sands whose extent and use have changed over the centuries, shaping settlement and the island's economy.
Cochineal transformed Lanzarote’s economy and landscape in the 19th century, thanks to its unique geography and ingenious agricultural techniques.
An in-depth look at the development of schooling in Lanzarote during the 19th century, including statistics, obstacles, and administrative evolution.
Between 1875 and 1884, Fuerteventura and Lanzarote faced a severe economic and demographic crisis due to the collapse of the cochineal market and prolonged drought.
Canarian mojo is one of the most iconic sauces of the Canary Islands' cuisine. This article examines its traditional recipes and variations as presented in the 1974 cookbook.
Tuna is central to La Gomera's traditional cuisine, with recipes and techniques that reflect the island's maritime history and identity.
Frangollo is a traditional dessert from Gran Canaria made with ground corn, milk, and sugar. Though less common today, it remains part of Canarian celebrations like Canary Islands Day.
Traditional salted fish, such as tollos and jareas, have played a key role in food preservation and consumption in the Canary Islands. This article examines their preparation, history, and place in Canarian cuisine.
