Non incautus futuri

A Washington & Lee junior and Marine Officer Candidate in Spain

I’m Famous!

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My gastronomy class took a little trip to Alicante’s Central Market, and a reporter wrote a story about it for the local newspaper. I was interviewed, and there’s a little blurb with my name, a picture, and a quote. Surely, in such an important publication, my name will spread like wildfire throughout the Iberian Peninsula. I will be launched to fame and fly to worldly immortality on the wings of the Alicante Information.

I’ve scanned a copy of the article. You can click on it below to see the full version. For the non-Spanish speakers, I’m also including a translation. It’s a little clumsy, but that’s because sentences in Spanish are ridiculously long. I’ve actually noticed that Spanish has started deteriorating my English. The other day I told my friend that “the son of Pepa is very friendly,” because that’s the proper grammatical structure and literal translation in Spanish.

I have also included some photos I took on the visit below.

“A Trip Through the Roots of Gastronomy” by Tania Jiménez, Información Alicante

Visit to the Central Market of Alicante: The students of the Superior Language Center of the University of Alicante have opened up both their cultural horizons and their appetites with an extensive visit to the Central Market of Alicante.

The Central Market of Alicante had a new group of customers on Wednesday. A dozen American students from the Spanish and Alicantian Gastronomy class, which is taught in the Superior Language Center at the University of Alicante, went to the market to put into practice what they had previously learned in class and learn first-hand the typical Spanish — and especially Alicantian — ingredients.

From 12 in the afternoon until 2, the students, the director of the class, Pepa Vives, and the coordinator, Nacho Cervera, opened up their gastronomical horizons as the teacher, Antonio Lloréns, showed them the various parts of the market and explained the idiosyncrasies of Spanish cuisine. “The ingredients in almost all of the world are the same, or can be obtained easily, it’s how they’re combined that makes the difference between the gastronomic cultures of every country,” explained Lloréns, and used the potato tortilla as an example.

After moving through the area with fruits and vegetables, and stressing the importance of the seasons in the differences between foods, the students went to the area with salted meets. Here, they paid more attention and asked more questions. The students sampled a little bit of salted tuna with dates and, although there was little reluctance at first, they began asking how they could buy more. Also, they were amazed when they saw the huge pieces of fresh fish.

The last part of the tour was at the meat and sausage stands, and finished outside the Central Market, where Antonio Lloréns explained, “Markets always give a city its cultural character.”

This particular activity formed part of the practical coursework of the Spanish and Alicantian Gastronomy class, which also consists of eating tapas, a visit to a wine store, and cooking lessons in restaurants. Together with six theoretical lessons, these comprise the best way of transmitting the Spanish culture to the students.



Lee Brett: “Here people buy food every day, but I do it once a week.” (Lee likes Alicante a lot).

Jackie Newell: “Since I’ve arrived here I’ve eaten paella with lots of ingredients.” (Jackie has never been in a market).

Nacho Taylor: “The market is lively, it’s colorful, it’s nice to buy [food] like this.” (Nacho doesn’t like cheese at all).

Massive tuna head. The picture doesn't do it justice.

More animal heads!

Horse Meat!


Written by Lee

October 26, 2011 at 06:24

Posted in Spain

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