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.
You can now apply for the literary award that we organize from ‘Comer’ for the fourth consecutive year. We are looking for the best gastronomic short story among the texts that we will admit until next July 1. The Torres Family Prize for Gastronomic Stories is endowed with 3,000 euros and the winning story will be published in La Vanguardia.
Whether it is an unpublished text, the format in which it must be sent or the length are essential requirements that are detailed in the contest rules, which can now be consulted. In previous editions, The Jamonero Knife, Un món perdut and Una de Romanos were the winners. On September 30 we will know the title of the award-winning story and the name of who signs it.
– Choose a dietitian-nutritionist. There are only two titles that endorse nutrition and dietetics professionals. And they are not exactly those of holistic nutrition, nutritional advisor or nutritional coach. In this report Laura Conde reviews the aspects that must be taken into account when choosing a good dietician-nutritionist. And that he has the appropriate qualification, he is one of the first.
– Brief history of the napkin. There was a time, as detailed by the Greek playwright Aristophanes (444 BC-385 BC), when it was common to clean one’s hands with bread during a meal. That was long before the advent of the napkin, an invention that has been wrongly attributed to Leonardo Da Vinci and did not come to prominence until the modernization of French cuisine with Escoffier. Rosa Molinero tells us here its origin and evolution.
– Wines of foreign varieties. We review The La Vanguardia Wine Guide 2024 to recover six excellent wines that have in common their production from international varieties. From chardonnay to chenin blanc, gewürztraminer or cabernet sauvignon.
-The Clove Club. Juan Manuel Bellver has visited The Clove Club, a London restaurant that joins the movement to recover the lost flavors of the United Kingdom that privileges local products and seasonal recipes, in this case prioritizing those from the homeland of its chef, the Scotsman. Isaac McHale.
– Rice with blue crab. The blue crab is one of the invasive species of the Mediterranean coasts. Ana Casanova reminds us that sometimes the only way to combat a plague like this crustacean is by turning it into an ingredient. And that is what she proposes in this rice recipe to which the crab adds an interesting marine flavor.
