Is Portuguese the new Spanish?
The last several years have yielded quite a bit of publicity for Spanish cuisine. Led, in part, by the space-age molecular gastronomical gymnastics of Ferran Adria of El Bulli, and promoted extensively in the ill-conceived stream-of-consciousness “On The Road Again” with Mario Batali and GwynethPaltrow, Spanish cuisine has enjoyed (in my opinion) undue attention. Even Anthony Bourdain waxed eloquent about Spain’s CANNED FISH.
Meanwhile, Portugal sits quietly at the edge of the Iberian Peninsula, largely unnoticed by the talkaloti of food celebrity. It’s also difficult to come by a any variety of English-language Portuguese cookbooks. Typically, it’s a few token recipes thrown into a “Spain & Portugal” book.
In the insatiable search for The Next Big Thing, I have wondered if Portuguese food and wine is at the early shudders of fame and “coolness”??
David Leite’s latest book The New Portuguese Table has garnered quite a bit of national attention. Americans are also discovering that Portugal produces more than Port wine. Portuguese wine sales have been increasing in the U.S. for the last six years, with growth of 40 percent since 2007, according to the Portuguese wine marketing group ViniPortugal.
There was a recent restaurant event in San Francisco featuring Portuguese food.
Perhaps this suggests an opportunity on which we should seize?? Perhaps we should start planning the next Tavolavila? Perhaps we should start to move forward with a long-held dream of a travel-food-wine business…