This text belongs to the 'Comer' newsletter, which Cristina Jolonch will send to La Vanguardia subscribers every Friday. If you want to receive it, sign up here.
We have welcomed autumn again with the Comer La Vanguardia Awards party, which this year recognized the importance of everyday cooking. The gastronomic research and social commitment of the Alícia Foundation, the focus on the women of Amas da Terra, the gaze of the photographer Francesc Guillamet, the work at the table of Montse Serra (Miramar, Llança), the search for the essence in cuisine by Ricard Camarena (Valencia), the gastronomic story by Manuel Ruiz de Luzuriaga and the immense contribution of Karlos Arguiñano.
Joan Roca, Fina Puigdevall, the partners of Enjoy and Share, Xavier Pellicer, Ferran Adrià and the director of La Vanguardia, Jordi Juan, were in charge of announcing the names of the winners on a night marked by complicity that was dedicated to Brunella Vásquez, journalist from the Comer team who left us a few days ago and whom it has been an honor to have as a colleague.
- The verb beautiful. The short film that we presented during the Comer Awards pays tribute to a beautiful verb, Comer, which gives its name to this space dedicated to gastronomy. It stars the singer María Arnal, whom we admire, and the cook Pablo Albuerne, a crucial part of our team. Here you have it.
- The life of a 'rider'. Domingo Marchena spoke with Antonio, the fictitious name of a 37-year-old food delivery man who left his country in South America in search of a better future and who tells the reality of what has been the hardest job of his life.
- Why do we always have the same breakfast? Carbohydrates and caffeine are usually a constant in the first meal of the day for most Spaniards. But why do we tend to vary our breakfast habits little throughout our lives? Laura Conde has consulted specialists to write this report.
- In the Vineyard. Jorge Guitián has visited the Salamanca restaurant En la Parra, where Rocío Parra and Alberto Rodríguez want to pay tribute to the roots of the cuisine of Castilla la Mancha without giving up reformulating it following their own style.
- Rice with green curry and shrimp. For curry lovers, Ana Casanova offers us this interesting recipe for rice with green curry and shrimp to which the edamame provides an extra touch of vegetable protein. We will have it ready in less than half an hour.
