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If there is something that succeeds in the supermarket, it is the industrialization of traditional dishes from the best kitchens in the world; from hummus to guacamole, pizzas or oriental noodle soups. Toni Massanés reminds us of this in this article, who warns that the result of this cuisine that the agri-food industry makes for us will be successful or not depending on something crucial.
That it comes closer in terms of flavor, health and sustainability to the mothers or grandmothers who have always been the true giants of food knowledge. Science and technology will have to manage to feed a population that continues to grow. But looking towards the best local traditions, because the same value and sustainability are not the same everywhere.
– Daniel Vázquez Sallés. The writer and gastronome Daniel Vázquez Sallés stars in the new episode of the podcast Stay to eat. Vázquez Sallés talks about what it means to dedicate yourself to literature when you are the son of Manuel Vázquez Montalbán, about the death of his son Marc at the age of ten, to whom he dedicated the book The Prince and Death, about love, addictions or happiness.
– A new food observatory. The NGO Food Justice has just launched a new tool that aims to monitor the bad practices of the large companies that control the food system. It is, according to the promoters themselves, “an unprecedented self-defense tool” that tries to put the spotlight on those who pull the strings of “an exploitative, unjust and unsustainable system.”
– Poul Andrias, the chef of the end of the world. Journalist Felip Vivanco interviews Poul Andrias, whose KOKS restaurant in the Faroe Islands, the most remote in Europe, has moved even further: to Greenland. Although he has two Michelin stars, the local ingredients with which he cooks have little to do with those that appear on the menus of Red Guide restaurants.
– Mud. In this article, Juan Manuel Bellver praises the work of twenty-something chef Carlos Casillas, who is revolutionizing Castilian cuisine from Barro, a restaurant in Ávila with very few tables, naturalistic cuisine and a fabulous wine list.
– Julienne soup with meatballs. Faced with the eternal threat that the cold is approaching, we decided to follow the steps of this recipe proposed by Ana Casanova: a julienne soup with chicken meatballs that will comfort us if the recurring prediction ends up coming true.
