The Spanish Canon
One hundred and thirty-six entries
Iberian Shared Technique
Four entries
The techniques gathered here are shared across the Iberian peninsula, crossing the linguistic and political boundaries between Spanish and Portuguese kitchens. A slowly cooked aromatic base, the controlled rehydration of salt cod, the seasoning of ground pork into cured sausage, and the cultivation of a single grape variety on both sides of a river border: each entry demonstrates that method, ingredient, and tradition do not observe the same frontiers as nations.
Iberian Shared Technique
The techniques gathered here are shared across the Iberian peninsula, crossing the linguistic and political boundaries between Spanish and Portuguese kitchens. A slowly cooked aromatic base, the controlled rehydration of salt cod, the seasoning of ground pork into cured sausage, and the cultivation of a single grape variety on both sides of a river border: each entry demonstrates that method, ingredient, and tradition do not observe the same frontiers as nations.