18-04-2016
Last Monday at Mudec in Milan, at 6,30 pm, docufilm Snacks, bocados de una revolución was shown, explaining how the Iberian chefs have changed the world’s cuisine. The event is part of a rich programme created on the occasion of the exhibition dedicated to Mirò
«We didn’t dream of arriving where we arrived», says Ferran Adrià, to whom Joan Roca ideally replies: «As chefs, we thought of changing the world and we did so». This is a sort of long distance dialogue on which Snacks, bocados de una revolución is based. It’s a documentary created by food reporter Cristina Jolonch with the creator of the Film & Cook festival Verónica Escuer. It was presented on Monday at 6,30 pm, at Mudec in Milan, within the “Il Mudec incontra la Spagna” programme which the Spanish Tourism Organisation created on the occasion of the Joan Mirò exhibition, in collaboration with Istituto Cervantes and the museum, which includes a rich programme of activities aimed at promoting the peculiarities of Iberian culture through the works of one of the artists who were best capable of interpreting its spirit.
Snacks basically tells about what could look like a happy coincidence: some great figures in the same field find themselves in the same place and time and instead of opposing each other they work together, with thrilling results. It’s what happened in Spain in the last thirty years, and happened in the kitchen, causing an unprecedented change, first of all a cultural and mental one, and then technical too. This is what happened: a group of Iberian chefs managed to convey their passion for creative freedom to the world («Indifference is the worst thing. Mistakes would be better», masterfully sums up Andoni Luis Aduriz).
Some of the chefs appearing in Snacks, taken from the documentary’s poster
Joan Roca and Andoni Aduriz at the presentation of Snacks
Massimo Bottura, who (also) trained at El Bulli, is one of the international chefs speaking in Snacks
And Joan Roca speaks in Snacks. With him the already mentioned Adrià, Aduriz, Pérez, Dacosta, León. And then Josean Alija, Juan Mari Arzak, Albert Adrià, Eneko Atxa, Martín Berasategui, Fermí Puig, Carme Ruscalleda, Pedro Subijana: there are at least three generations, confirming that this is no flash in the pan (will we be able to say the same about the New Nordic Cuisine?). Next to those with the Spanish giants, there are also interviews with some of their most important colleagues across the world: Grant Achatz, Gastón Acurio, Alex Atala, Daniel Humm. And Massimo Bottura, who thus explains today’s fine dining in the documentary: «Conveying emotions with a crust of Parmigiano, with a tiny sardine. That is to say “heroic” working class food». This is possibly the new frontier. Spain is already there. Luckily, this time, it seems is there Italy too.
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journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief