I wrote! Reader NotesGo to section
Because our language reflects our worldview and our way of seeing the world. In the Porteña area, as in the entire Cordoba interior and even in much of the Argentine territory, people “make good crumbs”. In our colloquial language, making good crumbs is getting along, showing affinity, like, and having a good relationship with another person. There is no clear motive or interest, an equivalent or similar term would be “having chemistry”. However, this expression goes back many years.
It has its origin in rural popular gastronomy, in particular it is the elaboration of a typical and very nutritious dish that the transhumant shepherds prepared to face the arduous work of livestock. These workers travelled great distances carrying their herds from one side to the other and walked thousands of kilometers without stopping. The ingredients they carried with them were scarce. They used to carry some sausages and some strips of bread. That is where this culinary innovation emerges.
This dish was prepared when the bread got hard and there was no way to take advantage of it. From crumbling breadcrumbs , adding water and oil or animal fat to them. Then, fry it with garlic and then add a little sausage. At this time, they were whole groups of pastors who were approaching the meeting and each contributed what they had. The expression does not refer to the dish itself but to the ritualization of the moment.
The symbolism that conveys the act of cooking together or eating in company fell deep into the imaginary, and is reflected in this expression. Some authors believe that this phrase comes from the time of cooking the dish in company, since the task of crumbling bread was laborious and could be done among several people. There are also those who consider that the origin of this expression is at the time of savoring the dish in an atmosphere of harmony, camaraderie and generosity among the diners, since it was formerly a como...to share the meats that were going to be tasted, such as bread, wine, bacon or sausage that each shepherd brought to the meal. Others assign it to the fact of putting a little each one, so each diner would contribute with whatever he had, no matter what it was.
Currently, this dish is still prepared. In the area of Spain, as a traditional dish. In the interior area of Cordovan, in a particular way.We'll tell you the recipe, see if you're up to it:
Tip: The delicious is the variety of foods with which you can accompany this dish. A cup of hot or cold chocolate, chopped oranges, melon, milk. Also its salty version can be with scrambled eggs or how you like it!
Publication Date: 03/11/2020
We suggest you continue reading the following notes:
There are not comments
Valentín Saal is a Mendocino business manager working in China. Via Instagram he told us the experie...
Bethlehem, Roberto and Pampa, took the route in a combi model 59. We tell you his story.
Accompanied by their Caribbean dog, the Rioja couple claims that they are not tourists because they...
Patrizia nos trae una clase más para que continuemos con el reto yogui, esta vez con una práctica un...