you don’t have to go into the details, we can
avail ourselves of the shopworn system by
Francesc Pujols consistent in asserting that
there is always a current tradition hidden
under the rivers of the official history. It
is quite simple and draws a line from the
medieval cookbooks to La Teca published
by IgnasiDomenech in the twenties passing by the decisive influence of the French
and Italian Illustrations. Well, we arrived
at the gates of the Second Republic with a
corpus seated that combines with naturally popular cuisine with a desire to catalog
the scientistic culinary wisdom accumulated in the image of some large similar projects undertaken at the time. For example,
Joan Vila from the restored Generalitat and
their sheets of recipes that we can refer to
the box where Mossèn Alcover and Pom-
peu Fabra compiled buzzwords or of Josep
Rondissoni in front of the very educational cooking schools clearly inspired by the
first systematized training labor of women
sponsored by the Prat de la Riba’s Mancomunitat. I find hard to see in these names a
THE ENTIRE POSTWAR FOODIE
LITERATURE HAS BEEN MARKED
FOR THE MUSTY AND RAREFIED
AIR OF JOSEP PLA
first star system comparable to the current
cooks as the exhibition curator would like
to note, basically because of the importance
of the cult of personality prevailing in the
present and because of their profiles correspond more to the scholar gourmet than