BASQUE FOOD
High quality ingredients form the basis of any notable cuisine. Fresh fish and shellfish are the mainstays of Basque cooking, caught in the Bay of Biscay and beyond, as well as in the mountain streams that flow to the sea: cod, hake, sardines, anchovies, herring, sole, sea bream, baby eels, tuna, bonito, bass, red mullet, octopus, squid, lobsters, crabs, clams, mussels, oysters, freshwater salmon and mountain trout. seafood and fish is one of the mainstays basque cuisine both on the spanish and franch board. seafood is a big part of there cutlure and is the most impoatant sidedish. they also eats meats like lamb, pork, and beef. on the franch side the most importanf dish is famous of ham bayonna. on the spain side they love the spicy sauasge. one thing they come in commen both sides love mushrooms. every spring, summer thousands of basque head to the forest and medows to pick many mushrooms.
TRADITIONAL BASQUE DISHES
Fish and seafood dishes—grilled, baked, stewed, sautéed—are an important part of Basque cuisine. One of the most expensive dishes in Spain is the Basque dish of angulas, silvery-white baby eels (which cost up to 1,000 Euros per kilogram!) cooked in a small earthenware casserole containing very hot oil, a clove of garlic and a piece of dried red chile pepper. Much more reasonably priced are the rustic fish stews of this region, including classic marmitako, an oily-rich mélange of white-fleshed bonito and potatoes, usually cooked with tomatoes, garlic, and white wine in an iron pot. And although the Basques have an abundant and continuous supply of fresh fish from the sea, they also love bacalao, dried salt cod that has been split lengthwise, flattened out, heavily salted, and dried in the open air. Reconstituted in water before being prepared in innumerable ways, bacalao has been aptly described as mummified fish brought back to life by the cook.
Fish and seafood dishes—grilled, baked, stewed, sautéed—are an important part of Basque cuisine. One of the most expensive dishes in Spain is the Basque dish of angulas, silvery-white baby eels (which cost up to 1,000 Euros per kilogram!) cooked in a small earthenware casserole containing very hot oil, a clove of garlic and a piece of dried red chile pepper. Much more reasonably priced are the rustic fish stews of this region, including classic marmitako, an oily-rich mélange of white-fleshed bonito and potatoes, usually cooked with tomatoes, garlic, and white wine in an iron pot. And although the Basques have an abundant and continuous supply of fresh fish from the sea, they also love bacalao, dried salt cod that has been split lengthwise, flattened out, heavily salted, and dried in the open air. Reconstituted in water before being prepared in innumerable ways, bacalao has been aptly described as mummified fish brought back to life by the cook.
This comment has been removed by the author.
ReplyDeleteReflexive:Food has to do with everyday life. every culture its diffent kinds of food, made differnt types of ways. i feel lie if we didnt have food in our life no one will serive and will be alive. we need food to live and without it the world will be nothing. every living spices have to eat some kind of food. Food has a big impact on how we as humans live today. foods is very powerful and it divided us as human beings. Differnt cultures likes diffent food and has differnt traditional foods. like for African Americans on holidays we love soul food. Thats just apart of our tradition.I think food is important to culture because in most cultures, food is a tradition passed down from generation to generation. I think in every generation a person in the family might add an ingredient to help the food taste better.No matter where you go, it’s clear that one of the aspects of culture that is most important is food. Indeed, one of the best ways to truly experience local culture when you travel is to try the food. Food is a huge deal when it comes to culture. Nearly every culture has its own food, and its own customs associated with eating food.
ReplyDelete