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In 2019, again ranked in the Top 50 Gastronomy Blogs and Websites for Gastronomists & Gastronomes in 2019 by Feedspot. (Last Updated Oct 23, 2019)

"The Best Gastronomy blogs selected from thousands of Food blogs, Culture blogs and Food Science blogs in our index using search and social metrics. We’ve carefully selected these websites because they are actively working to educate, inspire, and empower their readers with frequent updates and high-quality information.

36. Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel gerrydawesspain.com

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 customized gastronomy, wine and cultural tours to Spain. Frequency about 2 posts per week."






"My good friend Gerry Dawes, the unbridled Spanish food and wine enthusiast cum expert whose writing, photography, and countless crisscrossings of the peninsula have done the most to introduce Americans—and especially American food professionals—to my country's culinary life." -- Chef-restaurateur-humanitarian José Andrés of José Andrés ThinkFoodGroup, Nobel Peace Prize Nominee and Oscar Presenter 2019

"Trust me everyone, I have traveled with this man, if Gerry Dawes tells you to eat somewhere it's like Bourdain, believe it!!" - - Chef Mark Kiffin, The Compound Restaurant, Canyon Road, Santa Fe, New Mexico.

“Spain wouldn’t be as known to Americans without the stories Gerry tells and writes.” - - Superstar Catalan Chef Ferran Adrià, elBulli

"But, for Gerry, Spain is more than just the Adriàs and (Juan Mari and Elena) Arzaks. He has connected with all manner of people working at every level and in every corner of Spain. I’m always amazed at this reach. You can step into a restaurant in the smallest town in Spain, and it turns out they know Gerry somehow. I remember one rainy night in Madrid during the 2003 Madrid Fusión congress. I wanted to go to my favorite place for patatas bravas, the ultimate tapa. But Gerry had another place in mind, and I didn’t know about it. But Gerry is always right. The potatoes at his place were amazing.” - - Chef-restaurateur-humanitarian José Andrés, Nobel Peace Prize Nominee and Oscar Presenter 2019; Chef-partner of Mercado Little Spain at Hudson Yards, New York 2019

"Gerry Dawes loves Spain, and he loves Spanish wines. And the man knows whereof he speaks. The country bestowed upon him its prestigious Premio Nacional de Gastronomia (National Gastronomy Award) in 2003, and here’s what James A. Michener said about him in Iberia: SpanishTravels and Reflections: “In his nearly thirty years of wandering the back roads of Spain, Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia … His adventures far exceeded mine in both width and depth … ” I first reached out to Dawes when I was planning a culinary journey to Barcelona, Rioja, and the Basque region of Spain, in 2011. I found his website and began reading, and have been learning from him ever since. Then, when I was preparing to stage at Arzak, in 2012, Dawes offered me some sound advice: learn Basque. He is opinionated – “You must decide whether you love wine or carpentry. If you want wood in your wine, suck on a toothpick as you drink your vino.” – he lives life with passion, and he respects wine and the men and woman who make it. Here’s to Gerry!" - - The Original Drinker: Spanish Wine Master Loves a $15.99 Rosado, Hates Wood and Always Avoids Wine Bars, James Brock, Paper City, papercitymag.com


Food Arts Silver Spoon Award to Gerry Dawes


 Premio Nacional de Gastronomía - - James Beard Foundation Nomination (Best Wine Writing)
Premio Periodistíco Cava

Gerry Dawes's Article Medieval Riches of El Cid's City (About Burgos, Spain)
Front Page, The New York Times Sunday Travel Section

 About Blog Author Gerry Dawes, Premio Nacional de Gastronomía (National Gastronomy Award)


Gerry Dawes at Marisquería Rafa in Madrid.
Photo by John Sconzo, Docsconz: Musings on Food & Life 


Custom-designed Wine, Food, Cultural and Photographic Tours of Spain Organized and Led by Gerry Dawes and Spanish Itinerary Planning

7 Days, 7 Nights: Beyond Paella, A Video Culinary, Wine & Travel Adventure in Valencia & Alicante with Gerry Dawes & Special Guests

If you enjoy these blog posts, please consider a contribution to help me continue the work of gathering all this great information and these photographs for Gerry Dawes's Insider's Guide to Spanish Food, Wine, Culture and Travel. Contributions of $5 and up will be greatly appreciated. Contributions of $100 or more will be acknowledged on the blog.

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9/23/2008

Ferran Adrià Debunks the Myth of Molecular Cuisine

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(From an interview by Gerry Dawes with Ferran Adrià in June 2008)




The term “molecular cuisine” is often used in conjunction with Spanish cocina de vanguardia, but Ferran Adrià, often proclaimed "world's greatest chef" objects to using this description to describe his style of cooking at El Bulli.
 
“I would like to use this occasion to debunk the myth of molecular cuisine. I am aware that in many countries they say that at El Bulli we practice molecular cuisine. But the truth is there are few qualifiers that define with such preciseness the cooking that we practice, because molecular cuisine is not a style of cooking. First off, the term comes from molecular gastronomy, which at the same time only describes the dialogue between cooks and scientists who are trying to understand the chemical and physical processes that are produced in the kitchen. But, as I have said many times, understanding what happens when a steak is cooking or how to make a mayonnaise, does not bring anything into the evolution of the history of cooking in the stylistic sense. 


All knowledge is good for those who are cooking, but that is not the reason in itself that a new style is created. To draw a parallel, it is not necessary for a great architect to know how to make metal alloys to create a work that is important in architectural history. But, in any case, this knowledge, which I will readily admit is always positive, has nothing to do with what an architect brings to the style. What appears absurd to us is that the architecture of a creator who knows about metal alloy is called “molecular architecture.”

Slide show (Double click to see enlarged images)

The way the theme (molecular cuisine) is being presented, it appears that the kitchen is a place basically to carry out scientific experiments. And this is not the case. I would like to make clear that science for a chef has great value, although, I repeat, always so that he can understand the processes, to know more, to enrich our knowledge. In the same way it helps to understand the processes of other disciplines.” 


Slide show (Double click to see enlarged images)

Because of this misconception about the use of science in the kitchen, Ferran says, “the name ‘cocina molecular' is being used as the name to define the cocina de vanguardia that we do at El Bulli and, in general, many restaurants everywhere. And with that they want to define a cuisine ‘based in science’ when in reality all that vanguard cuisine is trying to do is to try to open up new fields, understand more about everything, but only from a scientific standpoint. Our contacts have been established not only with scientists, but artists, industrial designers, nutrition experts, the food industry, etc. All this is done to procure the best knowledge, but all this is only tools at the service of the philosophy of style and of the way that each chef sees his cooking.”



About the author

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.


Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@hotmail.com

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