In his book 'The Kitchen of Don Quixote' (1), Lorenzo Díaz recalls the words of one Julio Camba, who in turn is based on Keyserling, when he affirmed what 'to know the culinary art of the stone age not there is more to visit the shepherds of the Spanish mountains'.
Which comes to say, more or less, that traditional Spanish cuisine, so known today worldwide, has a considerable antiquity, and a great history, or at least, a beautiful legend, behind each of its most characteristic dishes .
Think, for example, of the cooked maragato, which is identical to the famous Madrid stew, although with the proviso that, according to tradition, it goes back to the 18th century and the War of Independence, it is eaten backwards to maintain a food consistent in the stomach of the combatants, against the eventual attack of the enemy.
What does this mean? They will ask. Well, first eat the strong part of the stew, which consists of meat - lean, black pudding and top quality - and sausages, to continue with the chickpeas and vegetables - usually cabbage - and finish with the soup.
The Spanish shepherds, those to whom Keyserling referred, not having to run in front of another enemy other than the wolf, but having to keep up to endure the long days in the mountains, carried with them the necessary elements, to endure such a hard work.
The typical dish, called ‘shepherd crumbs’, not because of the simplicity of its ingredients is less consistent and tasty on the palate.
If to all this, we add the fantasy that photography adds, we will perfectly understand that old marketing concept, as clear as I tell you right now, that food enters through the eyes.
Notes, References and Bibliography:
(1) Lorenzo Díaz: ‘La Cocina del Quijote’, Alianza Editorial, S.A., Madrid, 1997.
NOTICE: Both the text (except the part duly referenced) and the photographs are my exclusive intellectual property.
