Amogst Cook and Travel Fest activities, there was a round table about "Glocal" (word that refers to the junction of Global and Local) at kitchen.
Moderated by Josep Sucarrats (director of Cuina magazine), the participants were Adam Martín (journalist), Dominique Heathcote (cook), Òscar Gómez (journalist and blogger), Joel Serra (app Papalosophy founder) and Núria Bàguena (gastronomy expert).
Adam Martin started the speec mentioning quinoa. This ingredient, now considered superfood, con be the paradigm of product to think about our food choices, because these has consequences at different levels: the price at the countries where quinoa is grown (there it is a basic item), has increased because of worldwide demand, so quinoa boom has meant many areas have problems to get basic food; also, ecological fingerprint must be considered: we can have close to us food with similar nutritional benefits.
Dominique, as English, was asked about how food has changed in her country. She said in 15 years food has improved in England, a country with its own cooking, very particular: it has absorved food, recipes and procedures from foreign countries.
Òscar explained the conisderation of traditional cooking is different for every generation: young people will consider it in a different way we do, exactly the same we do with our parents considerations. Fashion pass, bout always remains something. The danger is how it is done the cultural assimilation of new products and preparations.
Joel, creator of a platform that allows foreigners eating at local people homes, see how hosts cook typical dishes, but they are also offering recipes from other parts of the world. He comes from New Zealand, where he was born, and Australia, when he grow up, very young countries without gastronomical tradition, but with a cultural mixture because of many migration waves.
Núria Bàguena (what a personal discovery: pleased to listen to her and learn!) talked about markets as entrance of new products. She defended that any place's cooking is not a recipe nor a product, but the symbolism given to anything. As example, canneloni: in Italy, they are something else, but in Catalonia they are a symbol of fest and celebration, so this is the way canneloni comes a part of the tradition of Catalan cooking.
Josep made an interesting speech: nowadays, several members of Catalan cuisine starsystem do not make a cooking with catalan roots. True!
Núria ended saying there is a catalan cuisine corpus, but it is not well done, because there is no field work nor a recipe inventory. Oh! And nobody can follow literally a recipe, because cooking is not mathematics (products have not always the same taste, flour has not always the same humidity level...) and, if it was maths, it would loose many cultural facts; fest canneloni are quite similar but not the same, because every family has its own taste
The last Adam speech was for defending traditional cuisine: it is a dam for standarizators as McDonald's or Burger King.
Moderated by Josep Sucarrats (director of Cuina magazine), the participants were Adam Martín (journalist), Dominique Heathcote (cook), Òscar Gómez (journalist and blogger), Joel Serra (app Papalosophy founder) and Núria Bàguena (gastronomy expert).
Adam Martin started the speec mentioning quinoa. This ingredient, now considered superfood, con be the paradigm of product to think about our food choices, because these has consequences at different levels: the price at the countries where quinoa is grown (there it is a basic item), has increased because of worldwide demand, so quinoa boom has meant many areas have problems to get basic food; also, ecological fingerprint must be considered: we can have close to us food with similar nutritional benefits.
Dominique, as English, was asked about how food has changed in her country. She said in 15 years food has improved in England, a country with its own cooking, very particular: it has absorved food, recipes and procedures from foreign countries.
Òscar explained the conisderation of traditional cooking is different for every generation: young people will consider it in a different way we do, exactly the same we do with our parents considerations. Fashion pass, bout always remains something. The danger is how it is done the cultural assimilation of new products and preparations.
Joel, creator of a platform that allows foreigners eating at local people homes, see how hosts cook typical dishes, but they are also offering recipes from other parts of the world. He comes from New Zealand, where he was born, and Australia, when he grow up, very young countries without gastronomical tradition, but with a cultural mixture because of many migration waves.
Núria Bàguena (what a personal discovery: pleased to listen to her and learn!) talked about markets as entrance of new products. She defended that any place's cooking is not a recipe nor a product, but the symbolism given to anything. As example, canneloni: in Italy, they are something else, but in Catalonia they are a symbol of fest and celebration, so this is the way canneloni comes a part of the tradition of Catalan cooking.
Josep made an interesting speech: nowadays, several members of Catalan cuisine starsystem do not make a cooking with catalan roots. True!
Núria ended saying there is a catalan cuisine corpus, but it is not well done, because there is no field work nor a recipe inventory. Oh! And nobody can follow literally a recipe, because cooking is not mathematics (products have not always the same taste, flour has not always the same humidity level...) and, if it was maths, it would loose many cultural facts; fest canneloni are quite similar but not the same, because every family has its own taste
The last Adam speech was for defending traditional cuisine: it is a dam for standarizators as McDonald's or Burger King.
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