|
Listen to this article now
Getting your Trinity Audio player ready...
|
The Cabildo of Lanzarote focuses on the book Traditional Cuisine of Lanzarote, with recipes compiled by Fefo Nieves and related by Fran Belín
Lanzarote starred in an event full of symbolism and memory in Madrid. Far from the hustle and bustle of Madrid Fusión, at the headquarters of the Government of the Canary Islands in the capital, a few meters from the Congress of Deputies—that place where the present is decided and the future of the country is designed—, showed up Traditional Lanzarote Cuisine, the book that looks in the opposite direction to the vertigo of today to rescue, with care and respect, the usual flavors.
Neither the place nor the time seemed coincidental.. While a dozen meters away laws are debated and political horizons are designed, Inside the Canarian headquarters there was talk of slow fire, of inherited hands and recipes that have survived thanks to oral transmission, to custom and affection. Recipes that, of not being collected now, they run the risk of being diluted into oblivion, like so many other manifestations of everyday culture.
The book, fruit of the work of compiling Fefo Nieves and the sensitive story of Fran Belin, It is much more than a recipe book. It is an exercise in collective memory. Each dish is, in himself, a story and each ingredient, a clue about how those who lived lived Lanzarote before us: what did they have, how they were organized, what they celebrated and how they gathered around the table. The austerity imposed by the territory beats in its pages, creativity in the face of scarcity and popular wisdom that turns simplicity into identity.
In that context, the support of Lanzarote Town Council acquires a special value. Institutional involvement is not limited to the publication of a book, but it represents a clear position: gastronomic culture is also heritage, and as such it must be protected, widespread and dignified. Betting on traditional cuisine is betting on the living history of the island, for a way of understanding the world that is expressed in stews, stews and sweets linked to the calendar, to the countryside and the sea.
The presentation in Madrid, designed by the Hospitality Department of the Cabildo de Lanzarote, in the hands of Armando Santana, and endorsed by the president of the institution himself, Oswaldo Betancort, his vice president, Maria Jesus Tovar and the person responsible for Economic Promotion, Nori Machín, It also reinforces the idea of projection. Bringing traditional Lanzarote cuisine to the political heart of the State is a way of saying that local food is not small, that the insular is not peripheral when it has its own voice. Between institutional walls, traditional recipes found a space to dialogue with the present, remembering that there is no solid future without well-tended roots.
Traditional Lanzarote Cuisine thus ratifies his vocation to permanence. Faced with the fleeting nature of fashion and rapid consumption, the book proposes to stop, listen and learn. Converting memory to paper is, in this case, an act of cultural resistance and also of love: love for those who cooked before, for those who cook today and for those, thanks to this work, they can continue doing it tomorrow. and he Council Imagine now how to make it accessible for people with visual disabilities, how it can penetrate classrooms to combat childhood obesity or how recipes can be prepared and shared with the world in audiovisual format.. Even in its translation so that the foreign community residing in Lanzarote have another way of integration.
Projecting the past is not staying in it. It's throwing it forward, like an inheritance that is renewed every time someone opens a book, lights a stove and decides that certain things—like the taste of home—deserve to last forever.
