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Tag: Basque gastronomy

“Haizea” A Basque Breeze Taking Us from SoHo to the Zeeland...

The chef Mikel de Luis of Haizea.Credit...Brittainy Newman/The New York Times
We've said it before: there are times when it seems like coincidences line up it ways that seem to be more than coincidences.  Otherwise,...

A Franciscan University in New York State is Organizing a Virtual...

Arroz con leche Siena College
A Franciscan University in New York State is Organizing a Virtual Gastro-Tour of the Basque CountrySiena College in Loudonville, New York (halfway between New...

“Buenos Aires Celebrates the Basque Country” is NOT Canceled: This Year...

Bueno Aires celebra al Pais Vasco 2020
The global COVID-19 crisis is affecting all aspects of life, from the terrible, tragic loss of loved ones to the horrendous economic and social...

A Key Piece of Basque History in the US has Closed:...

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(PHOTO: From left: Ignacio Maisterrena, Alfred Saldubehere and Pierre Arrayet — regulars at Noriega’s — speak and joke in their native Basque language in this undated file photo. “You don’t see family-style too much anymore,” Saldubehere, who came to the U.S. from France in 1958, said that day. “It feels like home)
Quite saddening news: the Noriega Hotel Restaurant in Bakersfield, California has closed its doors for the last time, after over 120 years.  This is yet...

From Toronto: a Guide to the Basque Coast from San Sebastian...

Saint Jean de Luz. Toronto Guardian
Last summer, the Toronto Guardian published an article by Julia Melcher, who is an absolute jewel.  Somehow, this article slipped through the cracks, but we finally...

Forbes: Enjoying cheese, wine, and traditions in Gipuzkoa

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Inaki's father tending sheep at the Mausitxa cheesery FAMILY PHOTO, MAUSITXA
The Forbes website has just published an article by Irene S. Levine sharing her experiences traveling in Gipuzkoa.San Sebastian, pintxos, Idiazabal cheese, and Getaria txakoli.  We're not...

A German newspaper, writing from San Sebastian, talks about what makes...

Spanien Baskenland kulinarisch - Foto Andreas Drouve
The German daily Welt has just published an article by Andreas Drouve, writing from San Sebastian, about the magic of cuisine that travelers to our Basque...

Txapela, the natural Basque cider being made in Argentina

Txapela, la sidra vasca de Argentina
The Argentine daily Rio Negro (which we've cited before on many occasions) has just published an article by Jorge Tanos discussing the story of...

Four “Basque Hamburgers” among those selected by the best chefs

Hamburguesa de CAP (Biarritz) Una de las Hambuarguesas vascas elegidas por los chefs
Richard Vines is the lead culinary critic in the Arts and Entertainment section at Bloomberg.  We've blogged about him before, back in 2003, when he...

Size matters: the values behind Basque food

wine an food. Kerri Lesh
BOGA: Basque Studies Consortium Journal is a journal run by the Basque Studies program at Boise State University.  It's a open-access multidisciplinary academic journal dedicated...

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