Word: catalanes
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
While reading “Death in Spring,” Mercè Rodoreda’s final work, it is easy to forget how unlikely the publication of the book is. In Francisco Franco’s anti-Catalan Spain, Rodoreda faced not only suppression and exile but the extinction of her native language. Under Franco, Catalan’s very existence was threatened, banned outright in the public sphere and severely curtailed in the private sphere. In this context, while translations of Spanish language novels achieved worldwide fame and renown in the 1970s and 1980s, Catalan writers remained...
...their work. Once Kosovo unilaterally declared independence from Serbia last year, Spain has been looking for a way out - in part because Spaniards don't recognize an independent Kosovo and also because they have their own separatist issues to deal with at home, in the form of Basque and Catalan nationalism. "The mission has been completed, and it's time to return home," Chacón said. The men and women in uniform greeted the announcement warmly. But almost everyone else has seen it - though not necessarily the withdrawal itself - as an unmitigated disaster. (See pictures of riots caused...
...Still, what else are you going to call it? In an effort to move away from the dreaded 'molecular,' in 2008 Adrià embraced a new name, coined by Catalan journalist Pau Arenós: "techno-emotional." The term was received with relief among some chefs desperate for a more lyrical description of what they did and derision among the better part of the food-writing community; this year, it got no traction at all. Instead, Adrià opted for 'scientific gastronomy,' while McGee, arguing that all cooking involves scientific processes, made a plea for plain and simple 'gastronomy...
Adria began his presentation with a brief film that offered a visual approximation of the experience of dining at El Bulli, and then, as his friend, Harvard microbiology professor Roberto Kolter translated, the Catalan chef launched into an entertaining and impressive discussion of the science of his cuisine. He focused on his discovery of new textures - particularly the magical uses of hydrocolloids and liquid nitrogen to give foods shapes they'd never assume without the intervention of innovative physics. The crowd exhaled collective "aaaahs" as if they could almost taste the bejeweled concoctions being assembled on video before them - perfect...
Before the evening ended at 2 a.m., the Adrias slipped me a CD. On its front were the words Bon Nadal, Catalan for "Merry Christmas." I had commissioned TIME's first piece on Adria back in 2000 and we'd become friends after being seated together at the gala dinner for the TIME 100 of 2004, of which Ferran was one. Since then, Ferran Adria has become an even more popular and influential global cultural figure. He has been hailed as an artist at Germany's prestigious Documenta arts festival in Kassel, and at Harvard he was rubbing elbows with...