Round table
The Basque anatomy of cod
‘Basque Anatomy of Cod’ is a round-table discussion featuring a live cooking demonstration. It explores cod as both an ingredient and a product that best illustrates the history, culture and gastronomic identity of the Basque Country. Through conversation and the preparation of various dishes, the session will examine the many facets of cod, from its role in the cod-drying trade and the canning industry to its presence in gastronomic societies, taverns, and restaurants, to illustrate how this fish, originating from distant seas, became integral to the Basque culinary heritage.
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