This text belongs to the ‘Comer’ newsletter, which Cristina Jolonch sends to La Vanguardia subscribers every Friday. If you want to receive it, sign up here.
We are increasingly distant from the agrarian reality that was previously part of our daily landscape. Toni Massanés reminds us in this article where he states that the metropolitan view of rurality has been emptied of knowledge and loaded with prejudices.
You have to think slowly, look to the future without prejudice and look for solutions beyond stereotypes. Because, says Massanés, “we need educated citizens, conscious consumers, bold businessmen and responsible politicians. Understanding, for example, that the tavern can be more important for the municipality than the town hall assembly hall, because nothing should prevent events from being held there. full”.
– Long live ceviche. We really like ceviche and we celebrate that UNESCO has declared it Intangible Cultural Heritage of Humanity, as well as the passion with which Peruvians defend their most universal dish. A preparation that no one like chef Gastón Acurio has made known, spreading the ceviche fever throughout the planet.
– “Superchefs” publish. Television chefs, star chefs and even a cook from other times whose legacy is still valid star in the latest editorial news. From Arguiñano to the members of the Enjoy, one of the two new triple stars this year in Spain, Eneko Atxa, Joan Roca, Quique Dacosta, Ramon Freixa, Carme Ruscalleda and Paco Roncero coincide in the bookstores.
– Binge eating disorder. Curiously, the eating disorder with the highest incidence among the population is at the same time the most unknown. Antonia Zapata consults a series of experts who explain to us here what it consists of, what differentiates it from other similar disorders and why so little is said about this disease.
– Insolent. Behind the successful Insolent, one of the new establishments of this year that is ending, is the nonconformist spirit of four friends with a proposal that goes beyond the offer of tapas and beers that predominates in the Gràcia neighborhood and where they start from the experience accumulated in renowned kitchens. Gerard Guerrero tells it in this chronicle.
– Leeks with miso sauce. Very delicate, leeks excite us and seem like a most versatile ingredient. If we follow the steps of this recipe proposed by Ana Casanova, we can enjoy them baked and with a tasty miso sauce. A healthy, delicious and very easy dish to prepare.
