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JOSEP PLA’S VIEW OF GASTRONOMY

JOSEP PLA’S VIEW OF GASTRONOMY. JOSEP PLA (1897-1981). He came from a family of small, rural landowners in l’Empordà As a journalist he travelled all over Europe At the end of the Civil War (1939), he retired to the family house in Llofriu. CHARACTERISTICS OF HIS WORK.

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JOSEP PLA’S VIEW OF GASTRONOMY

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  1. JOSEP PLA’S VIEW OF GASTRONOMY

  2. JOSEP PLA(1897-1981) • He came from a family of small, rural landowners in l’Empordà • As a journalist he travelled all over Europe • At the end of the Civil War (1939), he retired to the family house in Llofriu

  3. CHARACTERISTICS OF HIS WORK • He identifies with no specific literary current • Complete works: 44 volumes • He wanted to reflect his times • He used various narrative styles: essays, political reports, biographies, literary portraits, diaries, travelogues, short stories…

  4. CULINARY INTEREST OF THE AUTHOR • He’s no cook, nor critic nor gourmet; just a lover of good food. • “What we have eaten” (1971) is a compilation of his culinary reflections. • He backs traditional homemade food. • He defines Catalan cooking as strong, rough and repetitive.

  5. HIS CULINARY IDEAL • Simplicity • Lightness • Lack of additives • Peculiar to the region

  6. Modern cooking Fast Urban, industrialisation Low quality Diversity, exoticism Available all year round Traditional cooking Slowly cooked and slowly eaten Social pleasures of conversation Rural Natural, fresh products Strong flavour COMPARATIVE EVALUATION

  7. THE CHRISTMAS TRADITION • escudella i carn d’olla (meat stew) • roast chicken • torrons (almond candy)

  8. ESCUDELLA I CARN D’OLLA(MEAT STEW) • One of the author’s favourite dishes. • Before the Civil War, it was the normal social meal from Monday to Saturday. • Since the Civil War it has been simplified or abandoned due to its rising costs.

  9. CHRISTMASESCUDELLA I CARN D’OLLA • A special stew for Christmas Day called “four meat stew” or “four Mendicant Order stew” (pork, beef, chicken and lamb) • Originality: long, tubular meat ball

  10. INGREDIENTS MEAT • Chicken, chicken offal (liver and gizzard) • Veal • Lamb • Bacon, sausage, pig’s ear, tail, cheek, trotters and lean meat VEGETABLES • Potatoes • Cabbage • Carrots • Chick peas • Haricot beans

  11. Links: climate gastronomy human character JOSEP PLA and “WE ARE WHAT WE EAT”

  12. CATALAN CHARACTER • cheerful rather than reflexive • lacking calm, understanding and tolerance • extremist: from indifference to rage, either too fat or too thin • nervous, impressionable

  13. PLA’S INFLUENCE ON MODERN CATALAN CUISINE • Moving towards a combination of tradition, calm and pleasure eg.: Santi Santamaria • Moving away from experimental cookery (chemical resources) eg.: Ferran Adrià

  14. MAINTAINING THE CHRISTMAS TRADITIONS(46 pupils 4th. ESO) last Christmas family habit social habit

  15. REFLECTION The Christmas festivals are cyclical rituals which unite: • Family atmosphere • Religious and Pagan traditions (the Yule Log, the Christmas Verse) • Culinary tradition

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