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Home   Txoko para Todos: A Food Blog for All   Travel Back in Time, Gastronomically

Travel Back in Time, Gastronomically

Travel Back in Time, Gastronomically

Spain's Biblioteca Nacional has produced a video project to highlight some of the historical food-related works from amongst it's vast collection by having contemporary chefs and historians bring ancient recipes back to life.

From as far back as the 1400s, 12 recipes were selected from over 23,000 gastronomy publications to "reveal how ingredients and cultures have mixed to shape [Spain's] culinary heritage" and give people the world over an opportunity to savor culinary treasures of the past.

Speaking of the project in the New York Times, chef Paco Morales of Michelin-starred Noor restaurant in Córdoba, Spain:

I really feel that our Western food culture has become obsessed with always finding the latest innovation, instead of really valuing the wealth of our past. It’s important to understand that so much of what we consider new and fashionable already existed a long, long time ago.

For all of the videos, visit @chefBNE.

photo credit: Biblioteca Nacional de España

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La costa del estrecho de Gibraltar, famosa por la pesca de túnidos, tuvo diversos centros de elaboración de garum. Por ejemplo, en Baelo Claudia (Cádiz) donde aún se conservan restos de la antigua factoría de salazones y las cisternas donde se fermentaba el pescado. . Pero también se fabricaba en Mellaria (Tarifa, Cádiz), Carteia (Bahía de Algeciras), Sexi (Almuñécar, Granada), Baria (Villaricos, Almería), Cartago Nova (Cartagena, Murcia) y en la costa de África hasta Mauritania, como en Lixus (hoy Larache). . Gracias a los escritos de Estrabón, Plinio, Marcial o Séneca sabemos que había distintos tipos de garum tanto por su calidad como procedencia. Existían diversos métodos de elaboración pero el más común era mezclar restos de pescado (agallas, espinas, sangre...) con 🌱 y sal. . Todo junto se dejaba macerar al sol y después de cierto tiempo de fermentación lo que quedaba en la cisterna se licuaba, dando como resultado dos productos: el liquamen (el líquido escurrido) y el allec o hallex, una pasta o residuo más o menos sólido.

A post shared by chefBNE (@chefbne) on Jan 19, 2018 at 10:04am PST

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