Mr Barrett on Catalan food

“Most Catalan dishes are, of course, regional variations of Spanish cuisine, with an emphasis on Catalan versions of typical Spanish produce, plus a few local specialities and occasional foreign influences.” Reading him eat is just as entertaining as watching, and rather less perilous.

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Comments

1. Anon sez:
   27 June 2007 at 3:30 PM

   Your Mr. Barrett’s piece on the tomato is substantially plagiarized from a piece by Sam Cox published in 2000. http://www.landscapeimagery.com/tomato.html

2. Trevor ap Simon sez:
   27 June 2007 at 3:46 PM

   Francis! Have you been bad again?!

3. Tom sez:
   25 January 2008 at 2:47 PM

   …and his first sentence begins “Catalunya, often called Catalonia in old-fashioned English language guides”… what, are we not allowed to use the English name any more? Any idea how long we’ve been calling it that?

   Incidentally, “Most Catalan dishes are, of course, regional variations of Spanish cuisine, with an emphasis on Catalan versions of typical Spanish produce, plus a few local specialities and occasional foreign influences.” sounds a mite disingenuous. Obviously, roast lamb is something that is eaten all over the place. But bread with tomato ain’t eaten in Castilla. And migas ain’t eaten here. He doesn’t go into much detail but which ‘Catalan’ food do you suppose he’s talking about? Surely Catalan cuisine is all about the ‘local specialities’?

4. Trevor ap Simon sez:
   25 January 2008 at 3:02 PM

   I’ve always been more interested in the destination of food than in its provenance, so I haven’t really got a dog in this curry. We should probably link to a piece on set theory, or something.

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