Theculinary Geography O F Catalonia
FOOD AND DRINK THECULINARY GEOGRAPHY OF CATALONIA FROMA GEOGRAPHICAL POINT OF VIEW, THERE ARE THREE DISTINCT TYPES OF CUISINE IN CATALONIA:THAT OF THE SEA, THAT OF THE MOUNTAIN, AND THAT OF THE PLAIN. LLORENC TORRADO CULINARY EXPERT osep Pla, one of our modern versity and fluctuation are clearly reflec- portant stable population and by classics, was quite right when he ted both in the markets, shops and fisher- commercial activity. The Empordh, in said that cooking is "the land- men's organizations and in the prices in which Josep Mercader found the inspir- scape in a saucepan". Indeed, any dish is the restaurants (2). ation for this generally applicable idea, is a landscape, shaped by earth and climate, At the opposite end of the scale to the sea a perfect example. tamed by man and marked' by history. cuisine is that of the mountain. This is the Josqp Mercader, a cook of some percep- most restrained, the one with the most The culinary landscape, however, k far tion, who. held long conversations with limited range of basic ingredients, with more complex. Pla (l),identified three distinct types of , refinements that are austere and Because of the irregular nature of the cuisine, according to their geographical unpretentious: trout, boar, wild goat, land, the idea of the three cuisines is an origin; that of the sea, that of the moun- mushrooms, preserved meats, thick over-simplification that needs to be tain and that of the plain. soups, meaty rice dishes, etc. enlarged on and filled out. We are in The cuisine of the areas that lie between fact discussing a mountainous terrain, These three cuisines are to be found dktri- the mountain and the sea, that of the with a long coastline towards which the buted throughout the country.
[Show full text]