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"The notion that hard working, hard pressed families with little time and slim budgets have to eat crappy, processed food is nonsense"

por Raul Lufinha, em 04.02.12

"One of the things I’m always looking at as I travel around the world is 'where the cooks come from'.  And if there’s a regular feature, a common thread wherever you go in this world, it’s that the best cooks and often the best chefs come from the poorest or most challenging regions.

 

And it is without doubt that the greatest, most beloved and iconic dishes in the pantheon of gastronomy — in any of the world’s mother cuisines — French, Italian or Chinese — originated with poor, hard-pressed, hard working farmers and laborers with no time, little money and no refrigeration.

 

Pot au Feu, Coq au Vin, Sup Tulang, Cassoulet, pasta, polenta, confit — all of them began with the urgent need to make something good and reasonably sustaining out of very little.

 

So many of the French classics began with the need to throw a bunch of stuff into a single pot over the coals, leave it simmering unattended all day while the family worked the fields, hopefully to return to something tasty and filling that would get them through the next day.

 

French cooking, we tend to forget now, was rarely (for the majority of Frenchmen) about the best or the priciest or even the freshest ingredients. It was about taking what little you had or could afford and turning it into something delicious without interfering with the grim necessities of work and survival. 

 

The people I’m talking about here didn’t have money—or time to cook.  And yet, along with similarly pressed Italians, Chinese, Spanish, Portuguese, Indians and other hungry innovators around the world, they created many of the enduring great dishes of history.

 

So the notion that hard working, hard pressed families with little time and slim budgets have to eat crappy, processed food – or that unspeakably, proudly unhealthy “novelty dishes” that come from nowhere but the fevered imaginations of marketing departments – are, or should be, the lot of the working poor is nonsense."

 

ANTHONY BOURDAIN, Chef, escritor e apresentador de televisão, 28 Ago. 2011

Autoria e outros dados (tags, etc)

publicado às 00:10

Molho... para esconder falta de frecura

por Raul Lufinha, em 15.01.12

"Paris criou toda uma culinária, toda uma gastronomia, à volta dos molhos para tratar peixe que chegava a Paris já não em boas condições."

 

JOSÉ BENTO DOS SANTOS, Presidente da Academia Internacional de Gastronomia, TVI, Jan. 2012

Autoria e outros dados (tags, etc)

publicado às 23:08


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Últimos comentários

  • Raul Lufinha

    Sim, num vinho tão novo, a rolha não era seguramen...

  • Anónimo

    Qual a utilidade em abrir dessa forma um vinho de ...

  • Anónimo

    Eu que agradeço pelo carinho e amor. Obrigado Obri...

  • Anónimo

    O melhor Restaurante de VILAMOURA e um dos melhore...

  • Anónimo

    Chamo-me Francisco Pôla, tal como você. é possivel...

  • Raul Lufinha

    Para memória futura: hoje, dia 05-02-2018, o SAPO ...

  • Raul Lufinha

    Entretanto, para memória futura, a 31-01-2018 já u...

  • Raul Lufinha

    Agradeço a informação, Pedro. Embora só possa lame...

  • Pedro Neves

    Caro Raul,peço desculpa pelo meu comentário não es...

  • Raul Lufinha

    Obrigado Duarte. Acho que vais gostar, vai ser uma...



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