Haute cuisine enters the jungle: The Spanish and French have the technique, we have the pantry'
Briefly

from english.elpais.com3 weeks ago
Lidia Rodriguez emphasizes the importance of traditional harvesting methods, stating, "There are no shortcuts. It takes almost two years of work to produce a kilo of flour."
english.elpais.comhttps://english.elpais.com/culture/2024-09-08/haute-cuisine-enters-the-jungle-the-spanish-and-french-have-the-technique-we-have-the-pantry.html
She reflects on the disconnect between rural producers and city consumers, noting, "The people of Bogota seem to be from a different country than those of us who come from the jungle."
english.elpais.comhttps://english.elpais.com/culture/2024-09-08/haute-cuisine-enters-the-jungle-the-spanish-and-french-have-the-technique-we-have-the-pantry.html
Rodriguez longs for more widespread appreciation of indigenous ingredients, dreaming, "It will also end up sneaking into the neighborhood kitchens and onto more economical menus."
english.elpais.comhttps://english.elpais.com/culture/2024-09-08/haute-cuisine-enters-the-jungle-the-spanish-and-french-have-the-technique-we-have-the-pantry.html
The culinary revolution incorporates indigenous roots, as evidenced by high-end chefs creating dishes with traditional ingredients like farina, stating, "Tasting the jungle is like discovering new colors."
english.elpais.comhttps://english.elpais.com/culture/2024-09-08/haute-cuisine-enters-the-jungle-the-spanish-and-french-have-the-technique-we-have-the-pantry.html
Read at english.elpais.com
#indigenous-cuisine #farina #sustainable-agriculture #culinary-traditions #colombian-food
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