Event

GOLDEN AGE CUISINE

GOLDEN AGE CUISINE
Culinary Workshop: In the kitchen with Don Quixote
By Chef Marcos Campos from the Spanish Restaurant Black Bull
Saturday, April 23, 10:30 am 11:30 pm
Instituto Cervantes
31 West Ohio St.
FREE and open to the public but reservations are required.
RSVP at BPT
Space is limited to 20 people
MENU: Migas and Ajoarriero

The 16th and 17th centuries are commonly known as the Golden Age. During these two centuries, there was great cultural advancement and strengthening of the imperial spirit and the Counter-Reformation. It was also during this time that the Spanish cuisine consolidates and modernizes. References to local Spanish gastronomy begin to appear in books by Cervantes or theatre productions by Lope de Vega about commoners food, meals in monasteries or the cuisine enjoyed by the monarchs.

References to food are found especially in Cervantess novels. In Don Quixote of the Mancha, Cervantes tells us that Don Quixote was a gentleman who ate quite poorly: An olla of rather more beef than mutton, a salad on most nights, scraps on Saturdays, lentils on Fridays, and a pigeon or so extra on Sundays, made away with three-quarters of his income. (Miguel de Cervantes, Don Quixote of La Mancha, Chapter I)