A gastronomy book but not containing culinary recipes is the new work published by a journalist from the La Vanguardia newspaper, who has achieved a high-level compilation. Because in 'De Carne y Hueso' by Cristina Jolonch, the gastronomic editor has shared the most personal and even intimate part of up to forty personalities. Since Cooks until a publicist, those who were interviewed in the Eat channel of the digital edition of the newspaper now appear in this writing. It was presented on May 27 at Barcelona. Do you want to know him better?
What is Cristina Jolonch's 'De Carne y Hueso' like?
In the presence of the experts themselves who can be seen by reading the book, the pavilion Mies Van der Rohe the city of Barcelona was the scene of the presentation of the work. In 'De Carne y Hueso: Conversations about gastronomy and life', by Cristina Jolonch both highly recognized and not so well known personalities appear. For example, chefs Carme Ruscadella, Ferran Adrià, Joan Roca or Fina Puigdevall. But also the winemaker Quim Vila or the gastronomic critic Meritxell Falgeras.
Throughout the literary journey, the journalist recounts her appointments with the forty experts culinary world, but eventually that story ends up becoming a dialogue. That which the protagonists themselves maintain between themselves. Thus, the work is enriched in depth, also adding the best anecdotes that the interviewees told the author. For her, her book It is a "conversation between everyone, as issues that intermingle come up."
jolonch He admits in an interview, precisely, to his own newspaper, that "he did not want to choose the most representative figures, but characters who had things to say." With that initial idea, he has managed to speak in the text of variety of topics linked to the kitchen. Among them, the creativity, the personality, the prodigious generation of the Spanish culinary world and the discipline itself. Definitely, 'De Carne y Hueso' by Cristina Jolonch It is as magnificent as that is how he defines it himself Ferran Adrià:
"It is a historical book because it will help the boys who today study gastronomy to understand the philosophy of the cooks that we are already here"
