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And the 2019 Basque Culinary World Prize goes to: Anthony Myint

Anthony Myint is the winner of the 2019 Basque Culinary World Prize.
This article was translated by John R. Bopp A few days ago, we blogged about the 10 finalists for the 2019 Basque Culinary World Prize.  This...

Guidelines from the Basque Culinary Center defending local cuisine

Guía para el desarrollo del turismo gastronómico del Basque culinary Center y de la OMT
This article was translated by John R. Bopp The World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC) in San Sebastian have just presented the "Guidelines...

The Top Ten Finalists for the 2019 Basque Culinary World Prize

Bbasque Culinary Word Price
This article was translated by John R. Bopp It is no secret to our regular readers, or anyone who's taken a tour of the blog,...

Txakoli, the “other” Basque wine

Getariako Txakolina-2-Carlos Octavio Uranga-Flikr
This article was translated by John R. Bopp The FWT Magazine, the official magazine of the The International Food Wine Travel Writers Association, has just...

Marti Buckley Kilpatrick has won an international prize for her book...

Merluza en salsa verde NYT - Linda Xiao for The New York Times. Food Stylist- Monica Pierini
This article was translated by John R. Bopp We've spoken about Marti Buckley Kilpatrick, the chef who was born in Birmingham, Alabama, and now lives...

Financial Times: a visit to the Elkano Restaurant to discover the...

Elkano’s grilled turbot. ‘I always want the turbot to be the last fish caught in the net,’ says proprietor Aitor Arregui © Markel Redondo
This article was translated by John R. Bopp The Financial Times Magazine's Food & Drink section has just published an article by Wendell Steavenson in which he...

Today, the Basques of Argentina pay homage to their roots, in...

This article was translated by John R. Bopp Yet again, the Basques will take to the streets, taking over the Avenida de Mayo, in the...

The Basques: Occupied, but Never Assimilated

Rio del Pais Vasco ANA LE
This article was translated by John R. Bopp Timothy O'Grady has just published a magnificent report for Condé Nast Traveler about a part of our nation, and...

The ‘LA Times’ reveals the secret of the ‘Gazta-Tarta’ that’s taking...

Chef Dave Beran cutting and plating a slice of a chilled burnt Basque cheesecake. (Ricardo DeAratanha / Los Angeles Times)
This article was translated by John R. Bopp About a month ago, we brought to you a Bloomberg article that showed us how the gazta-tarta being served at...

The Insider: Ten European Cuisines in the US, including Basque!

Gastronomía vasca en usa
This article was translated by John R. Bopp The Insider has just published an article by Zoë Miller listing ten places in the US to try the national...