What is Tasting Spain? Here is how to navigate this site:
This ILC was born out of my travels abroad to Spain last quarter. It was an amazing experience and I came back with many more questions than answers. I wanted to dive deeper into the food and culture of Spain, my trip was just a taste of what I want to explore. Through continuing my literary culinary journal, research into cooking the food of Spain and connecting and working with the Farm at Evergreen I get to do this.
What does this all mean? Well you can follow along for all 3 parts of this project using the links in the menu bar to your left – here’s what you will find.
Culinary Journal
This page is where I share my culinary journey through Spain. During Spring quarter I traveled to many amazing places with rich histories, communities and of course fabulous food! Each week I will post my experience through writing, research, images and recipes, taking you on a journey of my travels.
Cooking: Claudia Roden’s The Food of Spain
For this part of my project I will be cooking one (or more) recipies out of Claudia Roden’s The Food of Spain. While on my travels I discovered Claudia Roden’s work and instantly felt connected and inspired by her. Claudia Roden has decades of experience in traveling, learning, researching and writing on the food of the Mediterranean; including Spain. Her vast amount of work and multiple cookbooks are rich in connections to the history, culture, agriculture, taste and food of a place. I connected to her curiosity of people and land and how food moves through these spaces and I kept being drawn back to her work. Check out this page each week to see what I have cooked and what I have learned from her work.
Field to Flavor
The third part of this project is a food lab with the Agroecology, Science and Practice: Market Farming and Community Gardening program at The Evergreen State College Farm to create a weekly meal for a “waste-free” lunch based on farm market stand leftovers. Using the farm program text, Tamar Adler’s An Everlasting Meal to guide and connect how to cook tasty community meals out of what is on hand, specifically unsold and unmarketable farm stand produce as well as field trial varieties. This is where you can track my field notes and images of what foods we had to work with, what meals we prepared or preserved, recipes and flavor notes.
Instagram Feed
Don’t forget to follow my instagram feed where I will post images, experiences and information through every step of this project.
Finally – Let me know what you think, what questions do you have? Any requests for recipes? Thoughts or ideas? There is the option to comment on each post and I would love to hear from you.
Thank you!
Jen