CALIFORNIA’ OLIVE OIL VS. MEDITERRANEAN´S OLIVE OIL
Several years ago, the Spanish missionaries started the California olive trade but there has always been a problem with California olive oil. In United States most of the people consume Mediterranean’s olive oil.
First of all, I think that Mediterranean’s olive oil has more quality than the California’s because the Mediterranean people are more experienced making this kind of oil. I agree with the text because according to it, it says that many Italian oils are from Spain, and in Italy they are legally repackaged as “Italian” oil.
Finally, I also think that if the American people continue producing the olive oil it will be at the same level of the Mediterranean’s olive oil.
Link http://www.nytimes.com/2011/10/19/dining/californias-olive-oils-challenge-europes.html?pagewanted=2&ref=dining
For years we have eaten Italian, Mexican or Chinese food even if you are not in one of those counties. I strongly believed it´s a shame Spanish food is not as well known as the previous ones.
Comparisons are odious but I have no doubt that if you are listening about Spanish food for the first time you’ll completely change the way you under¬stand the kitchen. For us food is literally a way of life.
Manolo Blahnik You must have heard about Manolo Blahnik, or even talked about him, but I am pretty sure that you just do not know how his story started. Once upon a time, there was a young designer from Canary Islands, who after studying art in Geneva, moved to New York and showed to Diana Vreeland his unusual heels. Next year, he was making shoes at London, as an admired designer. As the years have passed, his fame has spread and the waiting list to purchase a pair of Manolo’s, gets even bigger. So, I think this disarms some people’s theory about Spanish failure at business. Cristina Cia. Manolo Blahnik
CALIFORNIA’ OLIVE OIL VS. MEDITERRANEAN´S OLIVE OIL
ReplyDeleteSeveral years ago, the Spanish missionaries started the California olive trade but there has always been a problem with California olive oil. In United States most of the people consume Mediterranean’s olive oil.
First of all, I think that Mediterranean’s olive oil has more quality than the California’s because the Mediterranean people are more experienced making this kind of oil.
I agree with the text because according to it, it says that many Italian oils are from Spain, and in Italy they are legally repackaged as “Italian” oil.
Finally, I also think that if the American people continue producing the olive oil it will be at the same level of the Mediterranean’s olive oil.
Link http://www.nytimes.com/2011/10/19/dining/californias-olive-oils-challenge-europes.html?pagewanted=2&ref=dining
Pablo López
1º Bachillerato A Group B
It´s time to enjoy Spanish food.
ReplyDeleteFor years we have eaten Italian, Mexican or Chinese food even if you are not in one of those counties. I strongly believed it´s a shame Spanish food is not as well known as the previous ones.
Comparisons are odious but I have no doubt that if you are listening about Spanish food for the first time you’ll completely change the way you under¬stand the kitchen. For us food is literally a way of life.
But don't take my word for it, see for yourself.
http://www.nytimes.com/2011/10/19/dining/tapas-for-home-entertaining-city-kitchen.html?_r=2&ref=style
Rodrigo del Saz Albert 1 A (Group B)
Manolo Blahnik
ReplyDeleteYou must have heard about Manolo Blahnik, or even talked about him, but I am pretty sure that you just do not know how his story started.
Once upon a time, there was a young designer from Canary Islands, who after studying art in Geneva, moved to New York and showed to Diana Vreeland his unusual heels. Next year, he was making shoes at London, as an admired designer.
As the years have passed, his fame has spread and the waiting list to purchase a pair of Manolo’s, gets even bigger.
So, I think this disarms some people’s theory about Spanish failure at business.
Cristina Cia.
Manolo Blahnik