DOCSLIB.ORG

Seven Spanish Cities, and the Way to Them

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Seven Spanish Cities, and the Way to Them J lL j I li'liili! HiHI Class TTP4I Book- Hl45 Seven Spanish Cities, AND THE WAY TO THEM. BY EDWARD E. HALE, AUTHOR OF "THE MAN WITHOUT A COUNTRY," '*TEN TIMES ONE IS TEN," "IN HIS NAME," "THE INGHAM PAPERS," " HIS LEVEL BEST," "HOW TO DO IT," "what CAREER," ETC. " • > BOSTON: LITTLE, BROWN, AND COMPANY, 1899. Copyright, 1883, By Edward E. Hale. 5*fct»W CamfrritJge: PRINTED BY JOHN WILSON AND SON, UNIVERSITY PRESS. PREFACE. WHY should this man write a book about Spain, when he was there so short a time? That is a very fair question. The answer is chiefly personal. In my very earliest days, an uncle, aunt, and cousin of mine, all very dear to me in my babyhood, went to Spain and remained there many years. Their letters from Spain and their Spanish curiosities were among the home excitements of my childhood; and the great red-letter day was the day of their return. Well do I recollect the box of bon-bons they brought me. There were some varieties in it, which I have never seen again to this day. This experience made Spain stand out fromv the map of Europe to my boyish eyes, and I felt a certain surprise that the geographies and the newspapers had so little to tell of it. In after days, there came to me a time when I hoped, for a little while, to be Mr. Prescott's iv PREFACE. reader in his great historical work. That hope was soon disappointed ; but it led me to the study of the Spanish language, and it brought me his kind friendship while he lived. Later yet, the duty next my hand proved to be that of the " South American Editor " of the Boston " Advertiser/' and with it came the neces- sity of tracing the histories of Spanish fortune in America. Beside this, I may say that the great pleasure of my life has been the study of American his- tory, which has, of course, constantly thrown nje back upon the long narratives of Spanish dis- covery. All these personal experiences have specially interested me in Spain. Still, Spain is so much " out of the way," that in two visits to Europe I had never thought it possible even to hurry over it. But, last summer, good luck aided me to make the rapid tour which is described in these pages, under circumstances very favorable. And in the hope that other people, who may be as curi- ous as I was, may be disposed to try the same adventure, I print this little book of travel. Still, it would never have been written, I fear, but for the suggestion of my friend Mr. Guild, himself so entertaining a narrator of travel and PREFACE. v adventure. He said to me, what was very true, after my return, that if I promised to write for his "Bulletin" a sketch of Spain once a week, I should do it ; but that if I promised myself to write a book, I should always mean to and never do it. So I wrote the sketches for his paper, which, with some additions, are here before the reader. I hope they may start some other par- ties on an expedition which shall prove as charming as ours. EDWARD E. HALE. St. Germain en Laye, France, June 7, 1883. CONTENTS. Page Preface iii Introductory 5 Chapter I. Bordeaux, Bayonne, and Roncesvalles 14 II. Bayonne to Madrid 28 III. Cordova 40 IV. Seville 56 V. Palos and Columbus 71 VI. Xeres, Cadiz, and Malaga 80 VII. Granada. The Alhambra .... 93 VIII. Worship in Spain ........ 118 IX. Across the Sierra 134 X. Madrid 155 XL Spanish Politics 166 XII. King and Administration 182 XIII. Perro Paco and the Bulls .... 198 XIV. Toledo 206 XV. Museums in Madrid 218 XVI. Out-Doors Life 228 XVII. Zaragoza 247 XVIII. Northward 263 XIX. Jaca 279 Index 325 SEVEN SPANISH CITIES. INTRODUCTORY. I HAVE wanted to go to Spain ever since I can remember. In this last spring and summer I was able to carry out this wish. My visit was very short, but the circumstances were singularly favorable. From a mass of mixed memoranda, and other material, I am now tempted to select and print these notes, in the hope that they may be of some use to persons intending to travel, and possibly of some amusement to friends of mine who stay at home. The party of which I was one was a party of four, — my sister, my daughter, and a younger friend, beside myself. The ladies are all enthu- siastic in drawing and painting, and the treas- ures of Spanish fine art were for them a great attraction. For me — I have been for forty years hoping to write " The History of the Pacific 6 SEVEN SPANISH CITIES. Ocean and its Shores. " At one and another favorable opportunity I have made collections of material for that history. Last winter I promised to furnish for the new " History of the United States " the chapter on the Discovery of California; in 1880 I had written the chapter on that subject for Gay's " Pictorial History." Be- fore I sent this chapter to the press I was desirous to make some examinations in detail of the doc- uments in Spanish archives relating to Cortez's discovery of California and to the subsequent explorations of different adventurers. I had thus an archaeological object; the ladies had an artistic object; and all of us were glad to be "off soundings," and to have what the English of Dryden's day would have called " a good time." It is said that phrase is lost to the English of to-day. So much the worse for them. New Englanders will understand it. It may as well be said in the outset that we found all we sought in Spain, and very much more. Dear Michael Faraday said once, when he was asked to examine something with a micro- scope, " What am I expected to see?" It seems but fair to the reader of these notes — doubt- ful whether he will go on or whether he will not explore another page — it seems but fair to make such an explanation as I have now INTRODUCTORY. 7 made as to what he is expected to find if he perseveres. All sorts of advice were lavished on me when the little public of my friends fairly found out that I was going. There was a party who were eager that I should go in winter. Another, headed by those who had read " A Summer in Spain," were equally eager that I should go in summer. Another set advised autumn ; and yet a fourth, spring. Privately, in my own mind, I determined that I would go when I could. This plan brought upon me, however, a volley of re- monstrances from those who were sure that May and June were deadly months in Spain. I had information laid before me tending to the belief that annually, in those months, the whole population of Spain died of typhoid fever, and was buried by the survivors. To which infor- mation I replied steadily, that when I came to London I would take advice. " Mr. Lowell would certainly know." It is always well to shield one's self under the shelter of a great name. The constituents were pacified; they soon for- got their own opinions, and I was left to form my own. When I came to London I found that my advisers thought I had better do much as I chose, — as sound advisers are apt to think when they talk to a man of sense. All ended, therefore, in my leaving Paris for Spain on the 8 SEVEN SPANISH CITIES. I oth of May. And the reader who doubts at this point may be reassured when he learns that I crossed the Pyrenees northward on my return — and left Spain for France — on the 27th of June. These notes, therefore, cover a period of only seven weeks. As this is a chapter of introductions, I will here give a few suggestions as to language. I had had to read Spanish more or less since I was sixteen years old. I thought for a week, at that time, that I was to be Mr. Prescott's reader and amanuensis in the preparation of his " History of the Conquest of Mexico. " That hope was dispelled at once ; but it did happen that for six years I was the " South American edi- tor " of the Boston " Daily Advertiser." Many a time at midnight have I manufactured intelligible news out of piles of unintelligible journals which had just been captured by our enterprising news-collectors. Of that life a little sketch was once published by me — not very badly exagger- ated — in the Boston " Miscellany.- 1 In reading American history, of course, I have been obliged to read much Spanish. But I had never talked in that language at all. By way of preparation, then, I took on board the " Germanic " when I " sailed for Europe, Prendergast's " Mastery 1 See page 79 in " The Man without a Country, and other Tales," by E. E. Hale. INTRODUCTORY. 9 hand-book of the Spanish language, and, with the aid of a friend, I began on the voyage. Before I left Spain I could make myself un- derstood, and could follow conversation, and public address more easily, than conversation- I spoke wretchedly, of course. But my expe- rience gives me great confidence in the " Mas- tery system." I had, long before, arrived at great distrust of all the ordinary systems.
Load more

Recommended publications
  • Formulación De Un Helado De Leche Y Castaña (Castanea Sativa Miller) Y Valoración De Alternativas Para Mejorar Sus Características De Salubridad
    Escuela Internacional de Doctorado Luis Alfredo Espinoza Espinoza TESIS DOCTORAL Formulación de un helado de leche y castaña (Castanea sativa Miller) y valoración de alternativas para mejorar sus características de salubridad Dirigida por los doctores Francisco Javier Carballo García y Juan Antonio Centeno Domínguez Año 2017 1 Escuela Internacional de Doctorado Francisco Javier Carballo García y Juan Antonio Centeno Domínguez, Catedrático y Profesor Titular del Área de Tecnología de los Alimentos de la Universidad de Vigo, HACEN CONSTAR que el presente trabajo, titulado “Formulación de un helado de leche y castaña (Castanea sativa Miller) y valoración de alternativas para mejorar sus características de salubridad”, que presenta Don Luis Alfredo Espinoza Espinoza, fue elaborado bajo su dirección en el programa de doctorado en “Ciencia y Tecnología Agroalimentaria” y cumple los requisitos para optar al título de Doctor por la Universidad de Vigo. Ourense, 25 de septiembre de 2017. Los Directores de la tesis de Doctorado Francisco Javier Carballo García Juan Antonio Centeno Domínguez 2 AGRADECIMIENTOS Agradezco profundamente a los Doctores Francisco Javier Carballo García y Juan Antonio Centeno Domínguez, ya no solo por haber sido mis directores de tesis y responsable de un grupo de trabajo, sino más bien por sus cualidades humanas y su disposición en apoyarme en los momentos más importantes, y compartir sus experiencias. A Francisco, Jorge, Noemí, Miriam, Lucía, Alda y demás compañeros del laboratorio, en verdad les agradezco por todo su apoyo durante mi estancia, así como los buenos momentos que hemos compartido durante estos años. A los colaboradores del Centro Tecnológico de la Carne, en especial a José Manuel Lorenzo y su equipo de trabajo, por su ayuda durante las pruebas sensoriales y determinación de compuestos volátiles de los productos en estudio.
    [Show full text]
  • English for Academic and Professional Purposes
    English for Academic and Professional Purposes Reader This learning resource was collaboratively developed and reviewed by educators from public and private schools, colleges, and/or universities. We encourage teachers and other education stakeholders to email their feedback, comments and recommendations to the DepartmentDEPED of Education at [email protected] COPY. We value your feedback and recommendations. Department of Education Republic of the Philippines i All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means - electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016. English for Academic and Professional Purposes Reader First Edition 2016 Republic Act 8293. Section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this learning resource are owned by their respective copyright holders. DepEd is represented by the Filipinas Copyright Licensing Society (FILCOLS), Inc. in seeking permission to use these materials from their respective copyright owners. All means have been exhausted in seeking permission to use these materials. The publisher and authors do not represent nor claim ownership over them Only institutions and companies which have entered an agreement with FILCOLS and only within the agreed framework may copy from this Reader.
    [Show full text]
  • Conselleria D'educació, Cultura I Esport Conselleria De Educación
    Conselleria d’Educació, Cultura i Esport Conselleria de Educación, Cultura y Deporte RESOLUCIÓ de 23 d’abril de 2021, de la Conselleria RESOLUCIÓN de 23 de abril de 2021, de la Conselleria de d’Educació, Cultura i Esport, per la qual s’incoa l’expedi- Educación, Cultura y Deporte, por la cual se incoa expe- ent per a declarar bé d’interés cultural immaterial la pae- diente para declarar bien de interés cultural inmaterial la lla valenciana, l’art d’unir i compartir. [2021/4384] paella valenciana, el arte de unir y compartir. [2021/4384] L’article 12 de l’Estatut d’Autonomia de la Comunitat Valenciana El artículo 12 del Estatuto de Autonomía de la Comunitat Valen- assenyala que correspon a la Generalitat vetlar per la protecció i defensa ciana señala que corresponde a la Generalitat velar por la protección y de la identitat i els valors i interessos del poble valencià i el respecte a la defensa de la identidad y los valores e intereses del pueblo valenciano diversitat cultural de la Comunitat Valenciana i el seu patrimoni històric. y el respeto a la diversidad cultural de la Comunitat Valenciana y su patrimonio histórico. D’altra banda, la Llei 4/1998, d’11 de juny, del patrimoni cultural Por otro lado, la Ley 4/1998, de 11 de junio, del patrimonio cultu- valencià, estableix en l’article 45 que seran declarats béns immaterials ral valenciano, establece en el artículo 45 que serán declarados bienes d’interés cultural les activitats, creacions, coneixements, pràctiques, inmateriales de interés cultural las actividades, creaciones, conocimien-
    [Show full text]
  • Vocabulario Criollo-Español Sud-Americano
    '¡Í Ji *i VOCABULARIO CRIOLLO-ESPAÑOL SUD- AMERICANO LaS.-D. 3," VOCABULARIO CRIOLLO-ESPAÑOL SUD-AMERICANO CIRO BAYO MADRID LIBRERÍA DE LOS SUCESORES DE HERNANDO Calle del Arenal, niím. ii I9IO Es propiedad. Madrid. — luí [i!>Mit.a de los Sucesores de Hernando, Quintana, 33. PRÓLOGO Sabido es que en la América española se habla un cas- tellano que necesita traducirse al español. Ya va sucediendo en aquellos países lo que en la España romana con el latín del Lacio. En Roma se tenía por extraño y medio incom- prensible el latín que hablaban en la Península. Así, Aulo Gelio introduce á un poeta, haciéndole decir: <Hispané, non romané, memoretis loqui me.' (Recordad que hablo en espa- ñol, no en latín.) De no evitarse esta anarquía de lenguaje, se confirmará en plazo no muy largo la opinión de Bello : -^Que con el tiempo se hablará en América una jerga desconocida.» La evolución es fatal, «pero hay que evolucionar dentro y no fuera de la lengua castellana», añade otro americano (Bunge, Notas pedagógicas). La verdad es que en aque- llos países hay neologismos que debieran tomar carta de naturaleza en España, vivificados por la propaganda eficaz de escritores y oradores, como va sucediendo con no pocas voces cubanas. Declaro paladinamente que no conozco en castellano palabras que expresen con más propiedad la idea que representan, como empamparse, blanquear, barrajar, apunarse y tantas otras, para cuyo significado remito al lec- tor al texto de este Vocabulario. Tampoco hay en caste- llano palabras equivalentes á yapa, soborno, jacú, etc. Estos y otros vocablos nuevos, formados de raíces castellanas, debieran servir para aumentar el caudal de nuestro idioma.
    [Show full text]
  • Arroz Casa Higueras
    Arroz Casa Higueras ARROZ is such a staple dish in Andalucia, and other parts of Spain, of course. It tends to be eaten at lunchtime and is often offered as a tapas in bars and restaurants. Arroz is a catch-all description of a rice dish; Paella started its life as Arroz a la Valenciana. The dish comes in many guises, using either chicken, rabbit, prawns, squid, mussels, clams, vegetables or any combination of these ingredients. The most important aspect of a good arroz is the stock, and this needs to have bags of flavour as the rice will absorb the saltiness and flavour. This is our version of arroz that packs as much flavour as possible by cooking chicken joints and prawns separately before adding them, and any juices, to the cooking rice. Normally, allow for between 60g - 100g of rice per person and 2.5 times as much stock to the quantity of rice, but allow for extra! Our neighbour says that a handful of rice per person is the correct amount, but my hands are somewhat larger than hers! For 4 people INGREDIENTS 400 g Paella or Arborio rice 750 ml good chicken stock 250 ml dry white wine 1 onion, chopped finely 2 cloves of garlic, finely chopped 2 medium-sized flavoursome tomatoes, peeled, cored and finely chopped Pinch of sugar Pinch of salt 1 tsp sweet paprika 1/2 tsp picante paprika Pinch of saffron strands 8 meaty chicken wing joints or drumsticks 16 large shell-on prawns (uncooked) For the stock Stock vegetables (celery sticks, leeks, onion, carrots, turnip) 150 - 200 g Smoked bacon lardons Seasoning 1.5 l of water 200 ml of dry white wine 5-6 tbsps Extra Virgin Olive Oil Oregano and bay leaves for flavour Chopped flat-leaf parsley and lemon wedges for garnish The stock The stock can be made a few hours in advance, but it is this process that adds flavour to the chicken and ensures they are nice and tender when added to the rice.
    [Show full text]
  • RICE in Human Nutrition
    AO Food and Nutrition Series No. 26 RICE in human nutrition Prepared in collaboration with FAO by Bienvenido O. Juliano Biochemistry Unit Plant Breeding, Genetics and Biochemistry Division International Rice Research Institute PUBLISHED WITH THE COLLABORATION OF THE INTERNATIONAL RICE RESEARCH INSTITUTE FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1993 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. David Lubin Memorial Library Cataloguing in Publication Data Juliana, B.O. Rice in human nutrition. (FAO Food and Nutrition Series. No. 26) ISBN 92-5-103149-5 1. Rice 2. Human nutrition I. Title II. Series III. FAO. Rome (Italy) IV. International Rice Research Institute, Los Baños, Laguna (Philippines) FAO code: 80 AGRIS: S01 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechani- cal, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy. © FAO 1993 Preface Traditionally, rice has been the staple food and main source of income for millions of people, and it will continue to be a mainstay of life for future generations.
    [Show full text]
  • Culture Ingested: on the Indigenization of Phillipine Food
    t r i b u t e | barbara kirshenblatt-gimblett, doreen g. fernandez Culture Ingested On the Indigenization of Phillipine Food Savor the word. Swallow the world. 1 Doreen Gamboa Fernandez was born on October 28, 1934, in Manila and grew up in Silay, Negros Occidental. —Doreen G. Fernandez, 1994 She died on June 24, 2002, 8:20 p.m., while visiting New York City. Doreen studied English literature and history at St. Scholastica’s College, Manila, earning her b.a in 1954. Barbara Kirshenblatt-Gimblett: She received the m.a. (1956) and Ph.D. ( 1977) in literature Doreen g. fernandez first wrote about food around from Ateneo de Manila University, where she taught litera- 1969, more than a decade after she married designer Wili ture, creative writing, composition, andjournalism for almost Fernandez, who was known as an enthusiastic gourmet. thirty years and chaired the departments of Communication, Wili was asked to write a food column for The Manila English, and Interdisciplinary Studies. Doreen specialized Chronicle “that would make mouths water.”2 The couple in Philippine studies, including literature and literary his- struck a deal. He would eat and she would write. Doreen tory, drama and theater, cultural and culinary history. She began with some trepidation. While she knew how to is remembered by her many students as an inspiring teacher. write, she recalls feeling that she knew nothing about food. In 1998, Metrobank Foundation honored her with the A great admirer of M.F.K. Fisher and Waverly Root, she Outstanding Teacher Award. Active in the intellectual and began with restaurant reviews, some of them with Wili, but cultural life of the Philippines, Doreen was a trustee quickly discovered that food was a key to “the whole cul- of the Cultural Center of the Philippines, the Philippine tural package.”3 Over the course of twenty years, she wrote Educational Theater Association, and the Ramon Magsaysay a series of food columns—“Pot-au-feu” for the Manila Award Foundation.
    [Show full text]
  • Chapter 2 Evolution of the Filipino Cuisine
    PHILIPPINE GASTRONOMICAL TOURISM Learning Resource Material CHAPTER 2 EVOLUTION OF THE FILIPINO CUISINE Culinary history During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were boiling, steaming and roasting. The ingredients for common dishes were obtained from locally raised livestock. These ranged from water buffalos/carabaos, chicken, and pigs to various kinds of fish and other seafood. In 3200 BCE, Austronesians from southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines. They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking. Foreign influences on Filipino cuisine Ancient Spice trade route (blue) was used by Indians and Chinese to trade with Filipinos and other Southeast Asians. Both Spice trade route and Silk Road (red) were blocked by the Ottoman Empire in 1453 CE which spurred the Age of Discovery and European colonialism. Filipino cuisine may be confusing to some people due to it being hard to determine what is actually Filipino. Confusion occurs due to the consistent growing phases of Filipino culture. Filipino culture has been constantly changing throughout history, gaining influence from various cultures and inevitably has evolved. Filipino food today has been shaped by history and society of many unique and affluent cultures. Influences from China, India, and Arabia are seen throughout Filipino food and culture due to the agricultural trading of the times. Influences from Spain and the United States are seen through past colonization of the country. Filipino food can be studied and given a definition through the process of indigenizing its people throughout centuries.
    [Show full text]
  • Minuta Colegio 2020 MARZO
    COLEGIO LINCOLN COLLEGE Minuta Marzo 2020 Valor Almuerzo $2.800.- Lunes Kcal Martes 03 Kcal Miércoles 04 Kcal Jueves 05 Kcal Viernes 06 Kcal Albondigas con salsa al tuco Cocreta de Pollo Napolitana 299 Chapsui de cerdo con arroz perla. 299 Una croqueta Káiser. acompañado de arroz al curry Carne Picada guisada del carnicero Una chuleta de cerdo frita con salsa a Hamburguesa casera rellena con con papitas al horno con un toque 224 Una Humita con ensalada a la chilena 248 la mostaza queso cheddar. de romero Una fajita con filetillo de pollo Ensalada Griega con salsa al Ensalada surtida con una brocheta de Ensalada Toscana con salsa de ajo y 180 apanado, lechuga, tomate, choclo y 173 cilantro pollo con verduras perejil. Salsa de ajo. Lunes 09 Kcal Martes 10 Kcal Miércoles 11 Kcal Jueves 12 Kcal Viernes 13 Kcal Fetuccini con salsa de queso y jamón 260 Porotos granados con mazamorra. 255 Estofado Chilote. 299 Arroz a la valenciana. 290 Chapsui de cerdo con arroz chaufan. 280 picado en cubos. Pescado Frito con ensalada a la Carnes a la cacerola con salsa Pulpa de cerdo arvejada. 355 Ragú del carnicero con arroz pilaf. 298 350 300 Pollo Asado a la coca-cola 350 chilena. chimichurri. Omelette relleno con champiñones Una tortilla de pescado con ajo y 245 205 Ensalada Cesar. 173 Tortilla Española. 275 Quiche de tomates, albahaca y choclo 220 salteados. perejil. Lentejas a la campesina 380 Pizza Queso - Tomate. 450 Una hamburguesa de carne napolitana. 222 Empanada de queso. 400 Lunes 16 Kcal Martes 17 Kcal Miércoles 18 Kcal Jueves 19 Kcal Viernes 20 Kcal Corbatitas con Salsa Boloñesa.
    [Show full text]
  • Disposición 8509 Del BOE Núm. 121 De 2021
    BOLETÍN OFICIAL DEL ESTADO Núm. 121 Viernes 21 de mayo de 2021 Sec. III. Pág. 62366 III. OTRAS DISPOSICIONES COMUNITAT VALENCIANA 8509 Resolución de 23 de abril de 2021, de la Conselleria de Educación, Cultura y Deporte, por la que se incoa expediente para declarar bien de interés cultural inmaterial la paella valenciana, el arte de unir y compartir. El artículo 12 del Estatuto de Autonomía de la Comunitat Valenciana señala que corresponde a la Generalitat velar por la protección y defensa de la identidad y los valores e intereses del pueblo valenciano y el respeto a la diversidad cultural de la Comunitat Valenciana y su patrimonio histórico. Por otro lado, la Ley 4/1998, de 11 de junio, del patrimonio cultural valenciano, establece en el artículo 45 que serán declarados bienes inmateriales de interés cultural las actividades, creaciones, conocimientos, prácticas, usos y técnicas que constituyen las manifestaciones más representativas y valiosas de la cultura y de las formas de vida tradicionales de los valencianos, así como las tradiciones en sus manifestaciones musicales, artísticas, gastronómicas o de ocio, y especialmente las que han sido objeto de transmisión oral, y las que mantienen y potencian el uso del valenciano. Vistos los informes técnicos favorables a la incoación del expediente de declaración de bien de interés cultural inmaterial emitidos por el Servicio de Patrimonio Cultural y por la Comisión Técnica para el Estudio e Inventario del Patrimonio Inmaterial. Considerando lo que dispone el artículo 27 de la Ley de la Generalitat Valenciana 4/1998, de 11 de junio, del patrimonio cultural valenciano, resuelvo: Primero.
    [Show full text]
  • SOPA DE ARROZ CON POLLO INGREDIENTES De ½ a 1 Taza De Arroz Blanco O Quebrado 2 Libras De Pollo Desmenuzado Ya Cocido O 1 Liba
    SOPA DE ARROZ CON POLLO INGREDIENTES de ½ a 1 taza de arroz blanco o quebrado 2 libras de pollo desmenuzado ya cocido o 1 liba de menudos de pollo ya cocidos 2 litros de caldo de pollo 2 litros de agua 1 cucharada de consomé de pollo 4 onzas de arvejas 4 onzas de ejote estilo juliana 1 zanahoria estilo juliana 1 clavo de olor cilantro picado y bijol al gusto INGREDIENTES PARA EL RECADO 2 cucharadas de aceite 1 chile pimiento picado 1 cebolla pequeña picada 2 dientes de ajo picados ½ libra de tomate picado Sal al gusto PROCEDIMIENTO Para el recado: Se fríe en aceite, la cebolla, el ajo y el chile pimiento, cuando están caramelizados se agrega el tomate y la sal al gusto. Cuando el tomate ya está sofrito, se machaca y se deja cocinar a fuego lento por 5 minutos. Luego se retira del fuego. En una olla grande calentar el caldo de pollo con el consomé y el agua, cuando hierva se agrega el arroz, cuando vuelva a hervir se agregan los vegetales y se deja cocinar hasta que el arroz esté cocido. Luego se agrega el pollo a los menudos, previamente cocidos y el recado. Luego el clavo de olor y el bijol. Por último se agrega el cilantro. Si se desea más ralo, se puede agregar un poco más de agua. CREMA DE ARROZ CON FRIJOL CON SNACKS INGREDIENTES 1 taza de arroz blanco ya cocido 4 tazas de caldo de frijol 3 cucharadas de aceite vegetal 1 cebolla mediana bien picada 2 dientes de ajo bien picados 1 chile pimiento bien picado 1 vaso de crema Sal o consomé al gusto PROCEDIMIENTO En una olla se pone a freír la cebolla, el ajo y el chile pimiento.
    [Show full text]
  • Brochure Menú
    MENÚ DESAYUNOS SÁNDUCHES BEBIDAS CALIENTES PASTELES Y ENROLLADOS Sánduches de pollo Café con leche Pastel de acelga Sánduches de atún Café tinto Pastel de pollo Sánduche de chancho Agua de canela Pastel de papa Sánduche mixto (jamón y queso) Agua de manzanilla Enrollado de chorizo Sánduche de lomo fino Agua de Anís Enrollado con queso Sánduche submarino Enrollado con pollo Sánduche de queso EMPANADAS BOLONES Y TORTILLAS Empanadas de queso DESAYUNOS TÍPICOS Bolón de queso Empanada chilena Muchin de yuca cartorama Empanada de pollo Ceviche de concha TOSTADAS Empanadas de harina Ceviche de camarón Tostadas de queso Humitas Ceviche de pescado TORTILLAS PANES Bollo de pescado Tortilla de huevo con queso Pan baguette Corviche Tortilla de verde Pan enrollado Hayaca Tortillas de yuca Cachito de sal Papas rellenas MENÚ ENSALADAS Ensalada de coles Ensalada de rábano con lechuga Ensalada de brócoli con pepino Ensalada de fideo tornillo Ensalada italiana Ensalada rodaja de veteraba Ensalada de pepino Ensalada de aguacate con lechuga Ensalada de fréjol panamito Ensalada de coliflor Ensalada de fréjol y rábano Ensalada de brócoli con papa Ensalada de legumbres Ensalada de col morada Ensalada de papa con melloco Ensalada americana Ensalada de verdura con salsa Ensalada de papa con coliflor Ensalada de vainitas con papa Ensalada de rábano Ensalada de tomate con perejil Ensalada criolla Ensalada de verdura con granos Ensalada de fréjol tierno Ensalada de brotes de sopa y Ensalada de fideo codito Ensalada del huerto germinados Ensalada de coliflor con vainita
    [Show full text]