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For several years now, our gastronomy and its culinary creation have been in fashion, but the trend is not the result of chance, but of causality.
Spanish chefs began to create in a framework of freedom to one day reach the level of French cuisine so acclaimed as well as award-winning.
New Cuisine española, it collected the tradition and elevated it to a place of stardom that only some could elaborate although there were many who tried it.
Adriá at El Bulli broke molds, the Basque cuisine of Arzak, Berasategui and Subijana, displaced the neighboring country as a vanguard of the elaboration, creating a really interesting new gastronomic framework.
To pay tribute to all of them, and great lieutenants of the Spanish Cuisine, a very interesting feature film has been filmed, Snacks, Bites of a revolutionIt is a human film, where the passion for cooking delves into creativity, talent, trade, dedication and of course the future of our kitchen.
Chefs and cooks from other latitudes, such as Grant Achatz, Alex Atala, Massimo Bottura or Gastón Acurio, bring us to the fore, why did this revolution arise in Spain ?, and how this feeling has been exported to the rest of the world.
Along with the aforementioned, they appear as true protagonists, Joan Roca, Andoni Luis Aduriz, Carme Ruscalleda, Quique Dacosta, Eneko Atxa, Paco Pérez, Albert Adrià, Dani García, Ángel León and Josean Alija.
Snacks, Snacks of a Revolutionn was presented on May 25, at the Academy of Motion Picture Arts and Sciences of Spain, where some of the main actors attended the event to endow it with humanity and accompany its directors Verónica Escuer and Cristina Jolonch,
Sometimes, only very occasionally, some of the great figures of the same discipline coincide in a time and a place.
The reasons and causes of the culinary revolution. Idealism versus business.
Together with “movida”Of the 80s, the music could be heard, while behind the scenes, the brave makers began to create by imagining a world of illusions based on food.
Conservatism is the basis for initiating a transgression and this was understood by the first pretentious who changed the way and the way of eating enjoying. They led the rise of Spanish cuisine.
Then it was time to show it, already being an authentic “band”, They managed to ensure that the dissemination was not anecdotal, and thus the large number of teachers and especially their formative work for the disciples, made that decades later, the 90s and the new XXI century, bring the authentic informative work of the new Spanish gastronomy and its revolutionary trends.
You have to see the tape to hear in your own mouth the experiences and the real reasons that led each one to break with the established and enter that wonderful world of creation in linertad to offer the result of an idea to the whole.
Then came the business and the possibility of exploiting it as a business action that generated and generates employment, wealth and national image.