Would you know how to distinguish a melva from a bonito? Google tests the 'foodies' with this test

Anyone who denies having ever heard phrases like "my grandmother's croquettes are the best" or "I make the same stew as my mother and it doesn't turn out like hers", is surely lying.

Would you know how to distinguish a melva from a bonito? Google tests the 'foodies' with this test

Anyone who denies having ever heard phrases like "my grandmother's croquettes are the best" or "I make the same stew as my mother and it doesn't turn out like hers", is surely lying. Google Arts

"Family, friends, food and celebrations." Thus begins the journey of the exhibition through the most traditional and homemade flavors of national cuisine. A scroll is enough to discover recipes for classic dishes such as Valencian paella or chicken in pepitoria, as well as the history of the Club de las guisanderas – a collective that seeks to safeguard the culinary memory of Asturias – or La cuina a Sils, which seeks what himself in his community, but without a doubt, what is most striking is the challenge that Google Arts

The first of the questionnaires, 'what would you eat depending on the occasion?', talks about the ideal dishes depending on the time of year, the favorite color, the formality of the meeting or the taste for cooking. Would you know how to choose the perfect dish for a big celebration? Or perhaps, the ideal snack for a vegetarian? The recommendations for these two situations from these gastronomy experts are the Valencian paella and the patatas bravas, both two typical dishes of the country.

The second quiz tests knowledge of fishmongers. The golden one is in charge of opening the challenge, simple and easy to recognize, but the level is rising. Distinguishing a 'merganser' or a melva are some of the challenges that occur throughout the questionnaire, accompanied by information on the different uses given to each of the fish. Finally, the last of the tests deals with the origin of the food. After the arrival of the Europeans in the Americas, the mixture of cultures made the flavors and products travel from one continent to another. On this occasion, the challenge is to know if foods such as onions, eggplants or melons came from America or not.

Listening to the secrets of Ana Benarroch's fish meatballs, the ins and outs of Clara María González's roscón de reyes, or Merecedes Botín's ajoblanco recipe is like listening to a home cooking master class. No matter how many years go by, a good hot spoon dish when you get home on a winter afternoon continues to lift your spirits and comfort your soul. They know a lot about all this, and they continue to share their knowledge with their children and grandchildren.

Monastic gastronomy is not left out of the tribute either. Source of the first recipe books, in convents it is common to find dishes made from local ingredients and products, often produced in their own gardens. The report makes a detailed tour of the characteristics of this type of cuisine and its main objective: to feed the most disadvantaged.

The three questionnaires and all the reports can be found here.

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