Micro documentaries about cooking.
The Salt of the Triassic The Gentle Valleys of the Iberian System in Spain, whether located in the provinces of Guadalajara, Cuenca, Valencia or Teruel, are characterized by a low-elevation relief, with rounded profiles and are defined by those characteristic reddish and greenish colors that give the marls and clays of the Keuper (Upper Triassic). … Continue reading Saltworks in the Gentle Valleys of the Iberian System
In some of them, there are shadows of forests of tree ferns, winged dinosaurs, armored fish, and climates that did not touch us. What rivers, tumults, and drags were stacking these sands, muds, and sediments. What forces took them to the bottom. How many millions of years did they make them and then put them … Continue reading Chalkboards and Zander
Who says there are no aliens, Martians, beings from a science fiction movie in this world? You just have to look at a crab with childlike eyes. The trilobites, those giant bugs that populated our marine world millions of years ago, seem closer and more familiar to me than any living crab. In Boston, they … Continue reading Crab stew
Any outing into the open air is a way of escape. After the hunt, we contemplate the fruits of our stalking. The celestial events and forest floor bestowed some sun-colored delights upon us. In childhood stories, forests are places of mystery and discovery. Adults warn about wild beasts and witches, darkness and pain. Some enter … Continue reading Amanitas caesarean sections of the eighth day
Persians and Mesopotamians already knew the secrets of this food around the 5th century BC, and from there it reached Syria and Egypt. Theophrastus, spiritual son of Aristotle, already mentions "oruzon" as an exotic food. Dioscorides referred to the benefits of its cooking water and it is possible that Horace, Pliny, and Columella tasted the … Continue reading Boletus Risotto
Basidiomycete fungi are an essential part of forests. Considered in the past as parasites or destroyers of plant remains, they have also gained the status of symbiotic organisms, very important for the growth and health of many plant species. Their cycle is closely related to the physical environment in which they develop, as well as … Continue reading Rebozuelos
It still dawns late in the low mountains, the average temperatures haven't risen above 10 degrees in the last month, and even though the sun shines brightly, my ears hurt. The vapor of moisture rises from the ground, the rocks, and the bark of the white pines, as if everything is burning. It reminds me … Continue reading Cooking mushrooms from the cold
We coexist with the hunter-gatherer within us. Or maybe our genes are not those of sedentary farmers because we need to go out and walk in the open air, through the forest, in the mist. Being seated or locked up in the city makes us melancholic or listless. We breathe in the scent of humus, … Continue reading Cooking milk cap
In July of this year, chef Vinicius Martín led a workshop entitled "From Neolithic to Plate" at the History Museum of Barcelona, organized by the Ferrán Adriá Foundation Alicia. The workshop explored ingredients, cooking techniques, utensils, and recipes recreated from remains found in various archaeological sites, seeking similarities between modern and ancient cooking during the … Continue reading Neolithic cuisine in the great outdoors
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