Consumption pt malindo of cod was also tied to the kitchen of Lent, a liturgical period of seven we

Now that restaurants are in Barcelona at 30 Route cod in 2014, here's a little history of this fish is a food inseparable from the history of mankind, its scientific name Gadus morhua. Coming from the North Sea and introduced by Basque fishermen from medieval feinejar Newfoundland long before Columbus discovered America, they already had a fishing fleet and jealously preserved for centuries.
The Vikings, from time immemorial, dried cod, the Basques were the salt and made their fish. In the Mediterranean adapted it immediately replaced the other fish, salted, highly valued since ancient times, Phoenician fleets had cured of a bank to another in the Mediterranean. The numerous medieval regulations put in evidence the importance of salted fish: the fish had not sold the day of salt, also controlled by the level of sales or lounge watching the scales had holes, and made sure not to pay water the price of fish. When he entered the cod swept the market, once desalted rehydrate, is sweet and gentle, and combines well with many ingredients.
An important aspect of those times is that cod have means to survive in sieges, wars, and also a lot cheaper than supplying meat to feed soldiers and travelers.
The control of the cod fishery, part of the struggles between nations is one of the engines of European expansion in America, from the first movement of colonization of Canada and North America, cities like Boston are inseparable trade cod. It seems that the popularity of short cod Catalonia will occur as a result of trade ships Catalans took to the Baltic brandy or wine here in the Caribbean and returned with holds full of cod trade also linked to trafficking slaves. In the twentieth century, the so-called Cod Wars between Britain, Germany and partly on the fishing areas in Iceland, were about to declare war.
Consumption pt malindo of cod was also tied to the kitchen of Lent, a liturgical period of seven weeks, that is not allowed to eat meat a long time that made the inventiveness create many popular pt malindo recipes and become part of the traditional recipes . Popularly Lent is represented by the image of an old skirts, wide and long, with seven legs. This figure hung in homes, as a weekly schedule and will be removed or concealed a leg in hand carries a large cod dry food essential these days. In Barcelona, this figure was nicknamed the bacallanera.
The cod and cod retail trade sell exclusive Catalonia. It does not exist anywhere else. Women have been responsible for the sale. The big boost of cod in Barcelona was built when the new markets of great proportions, cutlery and stable. "Go to place" became a daily activity for many locals. We have centuries-old cod in the doll market and the Mercat de Sant Antoni.
Salted cod, has been a delicacy with humble herring, sardines, potatoes, cabbage, bacon and bread, have fueled working class emerged with the industrialization of the century. Many did not have time to cook or directly lacked pt malindo the kitchen, living crammed into apartments pt malindo and humble because women could not take care of the houses or the kitchen, were incorporated into the labor market. The poorest were going to eat in the taverns, cod was one of their dishes. Also part of the breakfast pt malindo carriers and people doing hard work, which we call breakfasts. The menus are the depths of sixes serving homemade food and economic frequented also by modest people, workers and artisans. The waiters sing and chant dishes with names invented a culinary jargon that still remains in the collective memory, pt malindo to put a cod dish called: A muscovy duck! A cod or empty! to ask boiled cod with garlic and parsley. Many of these dishes are popular local dishes of traditional cuisine today, follows the calendar changing recipes pt malindo and ingredients, with ratatouille in late summer, pt malindo autumn olives in winter in the pan with honey, raisins and pine nuts, spinach and peas for Lent and the cod was a rice Rice Thursday. Cod each cut, there is a recipe: nose, stalk, tail, tripe (swim bladder) and liver from the eighteenth century are the Catalan recipe, here's a taste of XVIII:
COD XVIII soaked, wrung dry, fried and put in another pot, fried onions, flour, spices and sour lime, lemon, orange, if you do not have vinegar or agraz and if you put no sour milk and chopped parsley.
The over-exploitation