Peral Cerro Ojo de Agua. Photo Anabella.
not think they talk about wine, I would not dare!
That I know almost nothing, I distinguish between white and red wine. My subject is food.
The French word "terroir" is associated with wines, translated into English or Chilean would simply be "land." But of course, sounds more cute and fine French. This term was also adopted in the Anglo winemaker language and ours, to refer to vineyards (including wines) in a given region, who share the same soil type, weather conditions, "strain?. I will not "derail" (making) ... but it has to do with several factors that give a "particular character" to wine.
"New?", The term "terroir" is also used in cooking, from the 80's in France and then elsewhere. Here I have not heard in this regard.
Elsewhere been universalized concepts of "cuisine du terroir" and "produit du terroir" which shows the consistent "sensitivity" of the French in the discussion of "Terroir et Gout (terroir and taste), linked to foods that are beyond many decades . Both concepts
attractive for those who like to know what they eat, the food "natural", "true", "traditional" or simply "old", that with less chemical or artificial thing that keeps this seasonality. Kitchen
nortino "dry coastal terroir" IV region.
View to Caleta Talcaruca, Photo Anabella.
I can almost imagine that if you had to choose to bat, where tourism in Chile, think of the south, or in a resort of our long coastline. It would be understandable, almost automatically think of sea, lakes, rivers, mountains, forests, etc.. I could go down to the southern ice, all of them quite Chilean destinations advertised by various means.
Not to mention the variety of products, dishes and preparations of all sorts, that could march by your imagination.
The so-called "seat of the mother." Photo Anabella.
I will venture, proposing a different alternative, jugándomela by the "Norte Chico", sharing some of the things I had the chance to meet the dry coastal Ovallino. Opposite the southern landscape, here the vegetation from the road, passing through villages, to reach the fishing coves is quite less exuberant.
Words such as desertification and climate change, are part not only the language of the inhabitants of those areas are concrete and tangible reality they live with in their daily lives.
Opening Joint furnace in Peral Ojo de Agua. Anabella Photo
Lack of water is compounded year after year, the difficulties to obtain it are great. Keep the garden is quite a feat, as the raising of poultry and goats. Stock up on supplies to prepare bread and food involves more than a trip to the city. Yet if you venture along those paths you will find people friendly and hospitable, which is not standing cruzados.Trabajan stubbornly maintaining agricultural traditions and seeds to source locally and have some of these products as I could shoot (although more) Many of them are seasonal products.
Frying eggs on solar cooking. Photo Anabella.
field Eggs from hens fed naturally and fruits that vary by time, among which it is possible to find "pears", "Pears Silly" and "Water Pears."
Pear Pears Ojo de Agua. Photo Anabella.
To keep products out of season passes grapes dehydrated vegetables, plums, peaches and figs for winter wheat stored at times with bleach and then peel it to the nickname, or crushed wheat. Get goat milk fresh cheese and to let them mature and can also be used to make dish and cooking fresh meat or make jerky.
kids. Photo Anabella.
Although it is difficult to imagine, these lands allow planting and harvesting of some fruits and vegetables, apiaries, poultry and goats. Develop and maintain products with old techniques in some cases by dehydration, cooking, or fermentation (in the preparation of cheese), smoked and rarely used. Here terroir and gout "are individuals, providing ingredients and preparations with a "personality" of its own, distinctive flavor.
Meeting Punilla communities. Photo Anabella.
The inhabitants of these communities are able to teach a @ the beauty of this place, have a direct relationship with the land. They are keepers of knowledge and wisdom. Its "savoir faire", the ancient traditions and all the local peasant culture becomes visible to an inter alia through their meals.
Cartel access route. Photo Anabella.
Leaving the road the main access road to the Natural Park will inevitably have to go through several villages, Lorenzo Peralta, Valdivia Punilla, Peral Ojo de Agua. You also have the option at a point on the road, continuing on to a couple of creeks fishing sector. Or in the coves or find a business park where lunch.
The path to the Park Fray Jorge.
mixed oven solar oven. Photo Anabella.
The route has few years, created an opportunity for residents of surrounding villages for enterprises, which tend to generate resources through tourism offer of local products and preparations. It also wants to de-seasonally this offer, because the tourist traffic due to climate and tourist attraction in this park in the middle of desertified land extensive, not limited to summer.
Like the park has no camping enabled or place for sale of food (to prevent possible fire) are being installed and equipping three modules in the surrounding community - with local input and a PPS Project UNDP-EU-which possible to install an offer "new" in the sector, using cleaner technologies and improved stoves wood consumption for meal preparation. The proposal considers inter alia rescue and local food supply. This experience is in full swing, the results to be seen.
Local Culinary Heritage
The localities adjacent to the Park Fray Jorge: Punilla Valdivia, Lorenzo Peralta, Peral Ojo de Agua and Buenos Aires there Punilla exhibit and share their way of producing, obtaining and preparing food. Aspects that are the most visible expression of the intangible heritage of these communities, transferred orally from one generation to the next, connecting with both natural (climate, soil, hydrology) and humans (customs and expertise) than elsewhere are considered when advertising their "terrior cooking."
Braziers. Photo Anabella.
The braziers are one of the traditional methods of cooking and some breads, steaks.
barbecue and kettle in the brazier. Photo Anabella. Traditionally
best used for food preparation are wood / fathoms in stoves, grills and ovens once mud and / or jar, is added to the proposal on the modules the most efficient use of wood, with solar devices as a parabolic cooker, solar oven and combi oven (drum covered with mud and straw) of wood consumption. For the Kitchen Witch in addition currently in use in many households in these localities.
Dish Kitchen in Las Punilla. Anabella Photo
We adding, local products, energy saving, simmer with "genuine recipes" peasant, and good hand that result in distinctive flavors. Add solar oven-roasted, combi oven and / or traditional grills.
Roast solar. Photo Anabella.
Making the solar roasted Juanita. Photo Anabella.
wisdom and traditions of women, and using witches kitchens for cooking and keep food warm. All these varied forms of cooking to share their food, generating more hygienic conditions, in order to meet health standards force.
Kitchen Witch manufactured Punilla communities. Photo Anabella.
interesting Share values, taste, preparation methods, styles, dressings, and some of the history and the crosses that have been occurring in the kitchen. Unesco aspects considered in the category of "social practice community" as important to value and preserve in the heritage. Heritage ranging from traditions and knowledge, to a number of issues that go far beyond the merely culinary. This allows to give a comprehensive view of "community identity." Identities combined with the length and breadth of our country, are shaping our "national identity".
Meat and Rice. Photo Anabella. Detecting
traditional preparations.
Communities In The Punilla, we have what in other places would call "cuisine du Terroir", here just "country kitchen" peasant. That in which many ladies calculated quantities wisdom "by eye" based on the experience of pure observation and practice. Achieving the right texture, just taste without extravagance or pretension.
not believe they will find things too unknown, are almost the same as those prepared in all of Chile, but there are differences, including some by surprise be unknown outside these boundaries.
Dobladitas (bread) baked Empanadas pine. Photo Anabella.
Using a minimum of ingredients gently and skillfully prepared women masses with flour, water, salt and fat. Look at kneading, seems an easy task. In no time, gather the dough ingredients smooth and "couple." For baking pies and dobladitas use the same mass, also prepare for other delicious breads amassed in both cases is the horno.Como cooking elsewhere Chileans are also many buns.
fully made bread baking. Photo Anabella.
prepare savory and sweet pies with different fillings, fried or baked with local products so they can find fried pies with pine and barnacles, abalone and other "seafood", which is slightly sweetened. Also Thread prepare sweets, which are distinct from the "birdies" Southerners. Among the masses of sweet, sometimes we are lucky and it could be that the oven to fill out litter and set up some sweets from Chile, who is better off with caramel filling of goat milk, soft and less fat than cow's milk.
Steaks on the grill. Photo Anabella.
The Steaks, which are unleavened dough are a quick bread that does not require much time and work and do not need to turn on the oven, these steaks are cooked directly over coals in a very short time. Is a consistent pattern, see people drinking mate, accompanied by steaks that come out of the brazier. Both elements are essential in the daily diet.
cake mass corn empanadas. Photo Anabella.
corn in the summer season, there are many tamales and pastries, but there one was surprised by the massive corn pie. The practice of central and south is to prepare the cake in the middle of summer corn with corn madurito, pines, olives and raisins more slices of boiled egg in a dish or clay booklet. In this area there is a different way, in many places the region's pine and corn grinding will be assembled in individual servings of pie dough, hence the massive corn pie, that one eats up "the package" along with "stuffed." This is a land where you have to take care resources. There are not the neighborhood people working the clay, although clay is in abundance, which is only used for bricks. Another classic summer is the inevitable nickname with small bones.
homeland in this cuisine of the coastal, preparations in these localities are part of the everyday menu, can be quite a novelty for tourists.
Carbonada of Locos. Photo Anabella.
Among the soups or broths, "Boil" carbon kid and are part of the daily repertoire of local food. It is customary to make a broth, before the main dish, which is accompanied by a salad.
The crazy carbon and limpets (or casserole limpets), depends on how you have been fishing in nearby creeks. Depend on the sea, not wanting to cook. There are days when the task is left to the fishermen, but no one can ensure that they arrive just for the day you want them.
What else could we find there?
goat jerky, salad. Photo Anabella.
Fresh cheese, ripe and smoky. Pichanga Campesina. Photo Anabella.
Charqui kid, used in stews and soups or crushed and shredded with a vegetable salad. Natural cheeses and smoked, but because of training received has added some seasonings to certain types of cheeses, so you can find some pepper or red pepper, and something that I personally merken complicated are using is not at all something prepared, known or is common these kitchens.
Kid to the pot. Photo Anabella.
Fear not carnivores, which are plentiful in the various preparations of goat, as well as roast is cooked in the pot, stew, wine. Very healthy meals for low-fat and feed the animals graze freely in the hills. Finally sometimes able to "mediate" (bump) with a rabbit or hare, even a turkey in one meal.
There is still more to discover and share this land of the coastal, terroir that gives uniqueness to the site, which gives the food a special flavor and unique, in that soil, climate and people make the difference.
fresh goat cheese. Photo Anabella.
And if you have questions and I think this kind of experience and regional foods is valued, internet search similar experiences in Europe, France, Spain and Italy or the United States and Canada - to name a few more distant or you can search by the side of Mexico, Brazil and Peru. Will even literature in the area of \u200b\u200b"Food and Culture", more or less recent publications among which account for example "The Taste of Place ", a Cultural Journey Into Terroir. World because it is providing value to the regional or local.
I would suggest that my book has been inspirational in it's approach to the concept of "terroir cuisine", written by one of the pioneers in food writers, Elizabeth David's English for "French Provincial Cooking," which several preliminary articles were previously published in The Sunday Times, Harper's Bazaar and other magazines specializing in wine and food. Of course, these readings help to understand and appreciate the subject, but little is written about us and the interest it is almost in its infancy.
Some more entries old of this blog, you can find other entries and some recipes I've moved away from these communities as "The Punilla"
http://cocinartechile.blogspot.com/2010/05/cocina-chilena-el-cabrito- in-the-cocina.html
http://cocinartechile.blogspot.com/2009/03/chile-cocinas-regionales-en-verano.html
http://cocinartechile.blogspot.com/2010/04/esta- the-oven-to-pan.html
http://cocinartechile.blogspot.com/2010/02/cocina-chilena-cosa-de-locos.html
And accordingly, the merit of this is what women have and men of these places, my work has been to support and go leaving his work record. Hoping to disseminate future best way these social practices, cultural patterns and expressions of identity through our gastronomic culture.
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