Learning a language is a process that has been radically changing over the last ten years. Continuous advances in technology as well as the application of scientific methods have perfected the process of language learning to the very last detail, but that is precisely the reason why it is falling back to some of its old bad habits. Nowadays there is a European Framework of Languages that defines clearly what can be accomplished with language at every level, what should be studied and what not, depending on your degree of knowledge of the language. There are official examinations in almost every country of the EU that will demonstrate your level of competency. There is nothing wrong … [Read more...] about How language learning loses its way
food
Catalan cuisine faces the future by returning to its roots
Nearly two years ago, the Epicurious food and dining website declared that Barcelona had, in its words, jumped the shark. Long known as a culinary leader for its regional chefs’ efforts at the forefront of the tapas movement and more widely acclaimed for advances in molecular gastronomy, the city and wider region had lost their creative juice, slowing under over-indulgence and over-exposure. However, as the New Year arrives and the region struggles to figure out a path forward without the aid of its flagship of culinary innovation, Ferran Adrià’s El Bulli, the local menu is showing new signs of life with a return to traditional staples – delicious simplicity. Though, this being Catalonia, … [Read more...] about Catalan cuisine faces the future by returning to its roots
Understanding Spanish culture
"Spain is different," is a typical phrase you hear from Spanish people when talking about their culture. Indeed, there is a lot to learn and understand for those arriving in Spain for the first time. Below are the main cultural habits for expats to understand, and the best ways to deal with Spanish time management, tapas, weather, and communication. Time management and at the workplace Are Spanish always late? People usually get out of the office late, and to this extent it's quite cultural. The lack of productivity, the lack of organization, but also the good practice includes leaving the office later than the normal time. It is probably another inheritance of the over exploitation of … [Read more...] about Understanding Spanish culture
Pa amb oli / tomàquet
Bread with olive oil (pa amb oli) or bread with tomato (pa amb tomàquet)? Actually, the two dishes are usually the same - rustic bread rubbed with olive oil and tomato and seasoned with garlic and salt, perhaps topped with a slice of jamón or manchego cheese. The difference lies in the name: the former is what it is called in the Balearic Islands, the latter in Catalonia - a source of great controversy for such a simple dish. … [Read more...] about Pa amb oli / tomàquet
Paella
The iconic dish of Spain. The food version of flamenco. And, like flamenco, there are as many styles as there are people to make it. Home-cooked, anyone will tell you is always the best, though exactly what should go in and what should stay out is the source of dinner-table discussions everywhere. The main variety is familiar to nearly everyone - and a few fast-food versions have been put on restaurant menus in recent years, to the disgust of true aficionados - though there are several notable variations on the theme, including: Paella Negra: blackened with squid ink for effect and flavour. Paella Fideus: No rice, but small curly pasta (fideus) used in its place. Paella Ciega (Blind … [Read more...] about Paella
Ferran Adrià
The most famous chef in the world is more than a chef. He authors books, supervises “workshops” and even takes part in artistic events such as the 2007 Kassel show in Germany. Adrià, head chef of the now-closed El Bulli never seemed to be trying to make cooking look easy – just look at some of his recipes, such as Carrot Air or Kellogg’s Paella. But the emperor of molecular gastronomy has made people conscious of how unearthly and challenging food can be. He says: “The most important thing is to make people happy, but the second is to give them something to think about.” Keep cooking, Ferran. … [Read more...] about Ferran Adrià
Kitchen Colossus takes time out
In 1959, the jazz saxophonist Sonny Rollins stunned his colleagues and admirers by withdrawing from the music scene. Popular and critically acclaimed he may have been, but the self-styled “Saxophone Colossus” was also jaded, feeling he had taken his music as far as it would go in a certain direction. For the next couple of years the only place he would play in public was on New York’s Williamsburg Bridge, where his tenor horn accompanied the sound of passing boats and trains. New York’s jazz scene may seem a long way from the kitchens of the Costa Brava, but Catalan chef Ferran Adrià, for many an artist every bit as accomplished as Rollins, has just announced his own withdrawal from … [Read more...] about Kitchen Colossus takes time out