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Sorority, labor rights, harassment, conciliation… some of the issues that appear in the new series Cooking with Chemistry, set in the 1950s and based on the novel Chemistry Lessons by Bonnie Garmus, are still very current. Elisabeth Zott, the character played by Brie Larson, did not exist, although at the helm of her fictional program Dinner at Six she seems like a predecessor of the television Julia Child. Iker Morán tells us about it in this report.
In addition to the aforementioned series, which is already broadcast by Apple TV, we review five works that combine cinema and gastronomy and that were presented at the Culinary Zinema in San Sebastián, where we were. Gerard Guerrero gives us the details about the Nada series, recently released on Disney (with the star appearance of Robert de Niro), the documentaries Pachacutec-The Improbable School, She Chef or The Passion of Dodin Bouffant (A slow fire), starring Juliette Binoche.
– When salt was everything. There was a time when salt was a product as scarce as it was essential. Electrical refrigeration had not arrived and food was preserved with salt or not at all. That is why its obtaining, circulation and commercialization was the subject of a state monopoly in various countries. Rosa Molinero tells us about it in this report.
– Barcelona raises the shaker. When the emblematic cocktail bar Boadas, on the corner of Tallers and La Rambla, has just turned 90 years old, its current owners, Marc Álvarez and Simone Caporale, have just obtained recognition as the best bar in the world for their Sips, the modern cocktail bar that they run in Eixample. They thus take over from another Barcelona establishment, Paradiso, which moves to fourth place. Yaiza Saiz writes about all of this.
– Start with good habits. There are things that are not achieved overnight. And one of them is good eating habits, which are necessary to acquire from the moment we start eating. Laura Conde has consulted a series of experts and gives us some clues to accompany and guide the little ones on the path to good nutrition.
– Vraba. The chef from Barcelona’s Coure has just opened Vraba next to the Copa del América museum. He has done it in a space that has a concession for two and a half years and with the complicity in the kitchen of his great friend, the chef of Alkimia and Al Kostat, Jordi Vilà. We just visited it and here we tell all the details.
– Eggs stuffed with mushrooms. This week World Egg Day was celebrated, and we wanted to remember it with this recipe from Ana Casanova, with a retro touch and as simple to prepare as it is appetizing. These are eggs stuffed with mushrooms and bechamel. One of the many options for those useful stuffed eggs.
