References can be found, for instance, in the writings of Ramón Otero Pedrayo, the famous writer who wrote on a variety of subjects (‘Guía de Galicia’, 1926), the food critic, Ángel Muro (‘Almanaque y conferencias culinarias’, 1890-1905), and the novelists Emilia Pardo Bazán (‘La cocina española antigua’, 1912), Manuel María Puga y Parga (‘La cocina práctica’, 1905) and Álvaro Cunqueiro (‘A cociña galega’, 1973).
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