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In this Wednesday, March 5, 2008 file photo, water levels at the Colorado River's Horseshoe Bend begin to rise along the beaches just hours after the Glen Canyon Dam jet tubes began releasing water, in Page, Ariz. Drought, climate change and an increasing population in the West are pushing the Colorado River basin toward deep trouble in the coming decades, scientists say. (AP Photo/Matt York)AP - Seven Western states will face more water shortages in the years ahead as climate change exacerbates the strains drought and a growing population have put on the Colorado River, scientists say.


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Article:
'Travel ~ There ~ s more to Tomato Bread in Barcelona than you think ~ Tomato bread'




"..... For those used to eating the tasteless red fruits that emerge from Dutch hothouses throughout the y.....
.....Travel, Tomato bread, Pan con, Tomate, Barcelona, Catalonia, Catalan, cooking, cuisine....."


"..... For those used to eating the tasteless red fruits that go out of from Dutch hothouses throughout the y.....
.....Travel, Tomato bread, Pan con, Tomate, Barcelona, Catalonia, Catalan, cooking, cuisine....."

Visitors to Barcelona will soon find that the locals have a passion for Pa amb Tomaquet, also known as Pan con Tomate, sometimes called Pan a la Catalana, or simply, in English, Tomato Bread. If you astonishment how such a sophisticated people as the Catalans can get ebullient about so basic a dish, only try it in Barcelona. Not only will you enjoy it, you'll also be on your way to understanding what makes this city tick.

Pa amb Tomaquet is, at its most basic, a plate of country bread with ripe tomato squeezed and pressed on to it, finished with some olive oil and a little salt. For those used to eating the tasteless red fruits that go out of from Dutch hothouses throughout the year, the appeal will be elusive. Taste a actual tomato from the Mediterranean, a sensationally taste in its own right, and then combine it with a bread that's more than a cut above Mother's Pride, and the appeal becomes clearer. Add a of garlic, a behalf quality local oil and sea salt, and everything drops into place. This is true food, Barcelona food!

You can now add a little mystique to the mix. Catalans will debate endlessly whether the bread should be a fresh country loaf, or one that's a day old, or even older. Or should the bread be lightly toasted? Is garlic an essential ingredient or should a delaminate of Serrano ham be added? Will any Spanish olive oil do, or should it be a local Catalan oil?

Then there is the question of who does the work. Should the Pa amb Tomaquet be crowded by the restaurant or bar staff, or should the ingredients be brought to the table so you can do the work yourself, exactly as you know it should be done? Debates can go on endlessly, all adding to the interest of this homespun dish.

Surprisingly, Pa amb Tomaquet hasn't a history that goes dorsal centuries. It's deliberation to date lumbar only to 1800's - it was mentioned in an 1884 cookery brochure - but its origins are unclear. Leopold Pomes, who wrote of the 'Theory and Practice of Bread with Tomato' in 1984 claims this was invented by a painter who wanted to combine the colours of the sunset on an edible base! This sounds fanciful and others reckon it was more likely a local looking for a tasty way to use up the previous day‘s bread and a glut of tomatoes.

What we do know is that the tomato first came to Spain in the 16th Century. It originated in Peru and soon found it's way to Spain on the galleons bringing postern the gold and silver of the New World. It was called the 'Golden Apple' in South West France and, curiously, this name has stuck in Italian - Pomodoro.

For several hundred years, the tomato was a decorative plant as it was study to be a poisonous fruit! It was, however, the Spanish who first dared use it in cookery. Before for good it spread crosswise the Europe and became the basis of cuisines all on all sides the Mediterranean, and further afield such as in Hungary.

Next time you are Barcelona, do try some Pa amb Tomaquet. It won't be unyielding to find. Once you are aware of this sincere dish, wild it will be more of a problem! As you eat it, perhaps accompanied by a local botifarra sausage, or perhaps goats' cheese, or anchovies, ponder how such a homespun dish can be so good, and how a piece of bread rubbed with a ripe tomato can redeem so much debate. It may well be one of the 'gastronomic' highlights of your city break in Barcelona.

"..... Before plurality it spread crosswise the Europe and became the basis of cuisines all all round the Medi....."



".........."

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Article Source: http://www.unique-ezine-articles.com


Bob Cartwright writes for TravelSavvy www.travelsavvy-barcelona.com' target='_blank'>Barcelona weekends breaks





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Travel ~ There ~ s more to Tomato Bread in Barcelona than you think ~ Tomato bread
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