Alicia Ríos is a Spanish culinary historian, food scholar, and performance artist known for her unconventional and intellectually rich approach to gastronomy. She has collaborated on significant food history projects and co-authored 'The Heritage of Spanish Cooking' (1992) with Lourdes March, a well-regarded work documenting the breadth of traditional Spanish culinary heritage. Ríos is also known for her theatrical and conceptual food performances that blend art, culture, and cuisine. She has been an influential figure in Spanish gastronomic culture, lecturing and writing extensively on the history and anthropology of food.