Preserving Traditional Cuisine
‘The golden rules of authentic paella’ caught my eye on the ‘Food & Drink’ page of The Week(19 July). It reported that a ‘paella activist’ had founded a group dedicated to the preservation of Valencia’s signature dish. I signed into their website en.wikipaella.org to explore more. In answer to the question, ‘Is there a unique authentic paella recipe?’ I read the reply, ‘Each zone and season offers variations and peculiarities, and there are as many versions as villages and cooks’. So why are they worried about variations in the recipe? In what does ‘authenticity’ exist?
Part of the answer must lie in the next sentence: ‘All of them use ingredients taken from the land. This is what nowadays is called Gastronomy KM0.’ The land is the territory of Valencia, and what can’t be found there can’t be used in paella. Maybe one should say, ‘what couldn’t be found there in the past’, but this raises another question of how far in the past does one draw the line?
It reminded me of the Slow Food Lucca Compitese’s successful efforts to keep alive the traditional zuppa alla frantoiana through their annual zuppa tournament. Many variations exist, but to stay true to its origin during the olive harvest at Lucca it must contain beans, cavolo nero, stale bread and extra virgin olive oil. It may contain other winter vegetables, but absolutely no zucchini even if they are now grown in hothouses and imported to the area. The same applies to tomatoes.
Risotto could use an action group too. It originated as a sort of rice porridge. The finished dish should be all’onda, as important a concept in cooking a risotto as al dente is to the correct cooking of pasta. The final consistency of risotto should be not too liquid and not too dry; when you shake the pan (a shallow, wide pan please) the risotto should form a wave (onda). How many risottos have you had that are more like paella? The website tells me, ‘As we all know, rice in authentic Paellas must stay dry and loose.’
This conservationist attitude to traditional dishes seems to be rare in England and the United States (and for all I know, in other countries too). Their citizens happily appropriate the names of dishes, but not the constraints. Any old dish made with rice might be variously titled ‘paella’, ‘risotto’ or ‘pilau’ with scant regard for their origins. I’ve had ‘cassoulet’ in England that was English pork sausage and tinned beans in tomato sauce. Some of these variations in foreign lands may be delicious, but why not give them different names? Risotto isn’t traditional around me in Lucca Province. Here a dish based on rice is usually called ‘riso ai funghi’ (rice and wild mushrooms), for example, on a restaurant menu. This neither capitalises dishonestly on a famous dish, nor distorts the public’s idea of what the true dish should be like.
So in addition to preserving traditional cuisine, let’s celebrate new untraditional recipes with creative new names.
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