By means of photographs, objects and a variety of publications, the exhibition pays homage to Catalan culinary creativity during the Second Republic
Joan Vila, Josep Rondissoni, Ignasi Domènech and Ferran Agulló are just some of the chefs who contributed to the development of Catalan avant-garde cuisine during the years of the Second Republic, adding their talents to the promotion of Catalan culture in general during the 1930s.
The exhibition entitled “Wartime menus. Avant-garde and survivalist cuisine” is an attempt to portray the evolution of the concept of gastronomy in both household and restaurant cuisine through a series of documents from the era, such as the cookery book “Llibre de la cuine catalana” (The Book of Catalan Cuisine), compiled by Ferran Agulló in 1933, and the book of recipes entrusted by the Generalitat to Joan Vila in an attempt to combat the shortage of provisions.
A co-production by the Fundació Antigues Caixes Catalanes, BBVA and the Museu d’Història de Catalunya, with Sergi Freixes as curator, “Wartime Menus” also includes the “One Dish” menus imposed on hotels and restaurants by collectives and the Generalitat during the war and explains the plan promoted by the Generalitat in 1937 under the title “La Batalla de l’Ou”, literally, “The Battle of the Egg”.
The exhibition also reflects the importance of the role of the Escola de la Dona (Woman’s School) and the naturist and vegetarian movement led by Nicolás Capo and Ramona Perera and championed by the magazine Pentafla, with articles also appearing in publications such as Ménage and Claror.
Wartime Menus can be seen from the 4th of July to the 28th of September in the Museu d’Història de Catalunya. Entry is free and more information is available on the museum’s website.
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