GASTRONOMIC THESAURUS (part 2)
Morcilla black pudding, made with pig’s blood, lard and spices, comes from this holiday. It is very popular not only because of its taste, but also is a kind of” gastronomic ” protest addressed to the Moors-conquerors. expensive varieties of morsilla are usually eaten as an appetizer, the cheapest are designed exclusively for frying. Revuelto de morcilla-a dish of fried morsilla, cut into large pieces, served with scrambled eggs or rice as a main dish.
Bright red spicy chorizo “choriso” sausages made of coarsely ground pork, rarely beef, minced meat, seasoned with garlic, red pepper, cinnamon and cloves, are famous all over the world. They are distinguished by the degree of sharpness (picante “sharp” and dulce” not sharp”) and the presence of fresh herbs, such as Basil. Varieties that do not need heat treatment are used as an appetizer or added to salads. Chorizo fresco, short and thick raw sausages, are sold in bundles and require mandatory heat treatment. Fried on coals, they are harmoniously combined with potatoes or beans. Chorizo de Bilbao, the Basque version of chorizo, differs from the Spanish chorizo proper in the presence of cumin and oregano in minced meat. Hard-smoked sausage salchichdn in each region as you normally do, for example, the Catalan varieties of wine characterized by bright note. Regional varieties of sausages vary in softness (Majorcan sobrasada “of sobrasada” recalls sausage pate), the proportions of beef and pork minced meat (smoked sausage cantimpalo “gantimpala” from Salamanca and Segovia), oily and severity (butifarra catalana “Catalonian butifarra” more lean and less spicy than chorizo), the absence or presence of the usual red pepper (Aragonese longaniza “of longanisa” with a small amount of paprika).
Almost more important than meat in Spanish cuisine is fish and a variety of seafood. Value attitude to fish as living, floating in the seas and re-
KACH, and cooked as a dish, manifests itself in the well-known juxtaposition of two words: pez and pescado. Coastal Spanish provinces are famous for deep-fried rings of squid (calamares fritos), fresh anchovies (boquerones), small sea languages (lenguado). A favorite dish is garlic-fried shrimp (gambas al ajillo). Tuna (atun) in different combinations is presented as an ingredient of Andalusian dishes since Roman times. Pieces of large swordfish (pez espada) and monkfish (rape) with its delicate, sweet taste, comparable to the taste of lobsters, are usually served fried. Rape a la plancha and rape a la marinera are variants of the preparation of monkfish in brandy or with herbs. the linguistic ambiguity associated with the English word rape “rape” is an established cause for jokes.
Traditional Arabic components in the form of raisins and nuts, and wine and brandy, as cooking trick Andalusian cooks are used in traditional Spanish fish stew with an unusual ear for foreign names such as Rape Mozarabe “mosarabskoy monkfish in the style of” or Sardinas en Escabeche “escabeche of sardines”.
Cheese (queso) is considered both simple and refined product. The fact that cheesemaking in Spain was engaged in at the beginning of the first Millennium ad, mentions a contemporary of Seneca Roman agronomist columella in the treatise “De Re Rustica”. Of the two hundred types of Spanish cheese has gained international fame only one-La Manchego “Manchego”. However, as emphasized by S. Sinelnikov, T. Solomonik and I. lazerson, “almost every province is famous for its cheeses: Asturias – blue “Cabrales” (Cabrales), Leon – sheep “of Castellano” (Castellano), Galicia – erotic “by tetilla” (Tetilla), Navarre – neinastran the “roncal” (Roncal)” [Sinel’nikov, 2002, p. 69], etc.
Spanish cuisine is characterized by an abundance of herbs and vegetables, among which the priority are perejil “parsley”, albahaca “Basil” and tomates “tomatoes”. The term a la madrilena applies to dishes prepared with tomatoes or tomato juice.
In numerous ensaladas tomatoes are used in an unassuming combination with lettuce, onions and olives.
On the prevalence of potatoes among all segments of the population of modern Spain, and especially among the lower classes, who consider the main advantage of food its satiety, says the name of a simple dish-patatas a lo pobre (poor man’s potatoes). It is especially well prepared, adding onions and peppers, in the Andalusian Ventas (venta) – small country taverns, where the townspeople come on weekends with friends to chat and eat outdoors. A more satisfying version is called plato Alpujarreno-it has long been prepared in the Alpujarra mountains, stretching South of Granada. At the end of cooking, pieces of Spanish chorizo sausage (chorizo), black pudding (morcilla) and eggs (huevos) are added to the alpujarran dish. Thus, kulinarnym with semiotic marking patatas a lo pobre goes in the humorous category patatas a lo rico. A dish “for the poor” can also be considered Tortilla de Patatas “potato omelet”, popular in all regions of the country, which is eaten both cold and hot.
In the context of the above, it can be argued that there is a list of foods and dishes that are associated with the lower and upper classes. Signs of class semiotics are fixed in the names of super-food and super-fast products and products with exquisite taste, as well as corresponding to a healthy lifestyle. In the” indicative “dialogue Liceo and his servant Turin from the Comedy Lope de VEGA “Fool” dinner, consisting of cold pork, wine and cheese, is ranked as one of the characters to the ethical, sensory-taste and rationalistic values at the same time. Cold pork is defined as something noble, pleasant, empowering. The presence of a jug of wine and ordinary cheese is perceived by Liceo as a feast worthy of a real man. Simple, healthy and sufficiently high-calorie food as a value category is built on a par with communicative values, which can be understood as a particular manifestation of behavioral values and norms. The same semantic link is fixed in the word charcuteria “meat cuisine”. It is in this shop that you can buy meat and cheese at the same time – a combination of products necessary for the “feast of a real man.” However, the positive attitude of the upper and upper middle classes towards foods and dishes associated with the lower classes is often regarded as eccentric.