At another a crumpled old man, with a monkey dressed in red silk drawers on his shoulder, ground out "la Paloma" from a hurdygurdy. In the middle of the green plot a fountain sparkled in the yellow light that streamed horizontally from the cafés fuming with tobacco smoke on two sides of the square, and ragged guttersnipes dipped their legs in the slimy basin round about it, splashing one another, rolling like little colts in the grass.
From the cafés and the wicker chairs and tables, clink of glasses and dominoes, patter of voices, scuttle of waiters with laden trays, shouts of men selling shrimps, prawns, fried potatoes, watermelon, nuts in little cornucopias of red, green, or yellow paper. Light gleamed on the buff-colored disk of a table in front of me, on the rims of two beer-mugs, in the eyes of a bearded man with an aquiline nose very slender at the bridge who leaned towards me talking in a deep even voice, telling me in swift lisping Castilian stories of Madrid.
First of the Madrid of Felipe Cuarto: corridas in the Plaza Mayor, auto da fé, pictures by Velasquez on view under the arcade where now there is a doughnut and coffee shop, pompous coaches painted vermilion, cobalt, gilded, stuffed with ladies in vast bulge of damask and brocade, plumed cavaliers, pert ogling pages, lurching and swaying through the foot-deep stinking mud of the streets; plays of Calderon and Lope presented in gardens tinkling with jewels and sword-chains where ladies of the court flirted behind ostrich fans with stiff lean-faced lovers.
Then Goya's Madrid: riots in the Puerta del Sol, majas leaning from balconies, the fair of San Isidro by the river, scuttling of ragged guerrilla bands, brigands and patriots; tramp of the stiffnecked grenadiers of Napoleon; pompous little men in short-tailed wigs dying the dos de Mayo with phrases from Mirabeau on their lips under the brick arch of the arsenal; frantic carnivals of the Burial of the Sardine; naked backs of flagellants dripping blood, lovers hiding under the hoop skirts of the queen.
Then the romantic Madrid of the thirties, Larra, Becquer, Espronceda, Byronic gestures, vigils in graveyards, duels, struttings among the box-alleys of the Retiro, pale young men in white stocks shooting themselves in attics along the Calle Mayor. "And now," the voice became suddenly gruff with anger, "look at Madrid. They closed the Café Suizo, they are building a subway, the Castellana looks more like the Champs Elysées every day.... It's only on the stage that you get any remnant of the real Madrid. Benavente is the last madrileño. Tiene el sentido de lo castizo. He has the sense of the ..." all the end of the evening went to the discussion of the meaning of the famous word "castizo."
Lo castizo essence of the local, of the regional, the last stronghold of Castilian arrogance, refers not to the empty shell of traditional observances but to the very core and gesture of them. Ultimately lo castizo means all that is salty, savourous of the red and yellow hills and the bare plains and the deep arroyos palaces and belfries, and the beggars in snuff-colored cloaks and the mule-drivers with blankets over their shoulders, and the discursive lean-faced gentlemen grouped about tables at cafés and casinos, and the stout dowagers with mantillas over their gleaming black hair walking to church in the morning with missals clasped in fat hands, all that is acutely indigenous, Iberian, in the life of Castile."
About Gerry Dawes
Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand prize in 2009 and received the Association of Food Journalists 2009 Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.
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