Basques love their cuisine and find it hard to conceive of friendship and relationships without there being a good spread involved. Indeed, this is so much the case that Basque gastronomy has become among the most dynamic in Europe and a spearhead of many modernizing and progressive movements.
Many Basque chefs are internationally renowned and have become true ambassadors all over the world. No important gastronomic meeting takes place without them being present, and many people come from all over the globe to learn and train in their kitchens.
The domestic cuisine that one finds in Basque homes is also of a very high standard. Now that globalization and rushing around mean that people take less and less time to prepare food at home, Basques continue to cook and appreciate what their culinary tradition has taught them.
But it’s not a case of mere repetition. The advances made by the great chefs and their clients’ tastes mean that a kind of synthesis prevails, refining what is understood as traditional cuisine and modern cuisine.
People don’t cook any more like they used to a few years ago; everything evolves: products, concepts, styles… However, something remains that defines the food. Basques identify immediately what is and what is not Basque cuisine.
However, this is a diffuse and still not sufficiently thought out concept, because what really defines this cuisine, memory, products, geography? This is the goal of this work: to identify the factors that make up the personality of this cuisine, while at the same time, and in general terms, describing its current situation.
(Hasier Etxeberria is a writer and journalist. Since the beginning of his career in television, he has been associated with gastronomy. In the early 1980s, he was witness to the so-called New Basque Cuisine movement, and more recently he has made documentaries about five major Basque chefs. As well as his literary work and his many cultural and literary television programmes, he is also the author of numerous books about gastronomy, published in several languages).
This is the introduction to the “On Basque Cuisine” book; you can find the complete book here: