Giorgio de'Angeli enjoys one of his passions, eating a taco under the afternoon sun at the December 2007 Encuentro de Cocina Tradicional de Michoacán. Mexico Cooks! photo.
Mexico Cooks! met Giorgio de'Angeli and Alicia Gironella (his wonderful wife and partner in crime) in Jalisco almost a decade ago. While Sra. Gironella prepared what seemed to be a million ingredients for a Guadalajara food event, Dr. De'Angeli and I sat for several hours at the table and talked about his passions: tradition, creativity, and innovation in food preparation (always in combination with ecology and biodiversity), and the Slow Food movement. Dr. de'Angeli, an economist, editor, university professor and gastronome, introduced the Slow Food movement to Mexico in about 2002 and was, at the time we met, its national president.
Dr. de'Angeli died in late May of 2009, shortly after celebrating his 85th birthday. He continues to be lovingly remembered in Mexico's culinary world. On May 15, 2011, his many admirers and friends were treated to a culinary event in his honor: a trip through the world of an Italian in love with Mexico.
Sra. Alicia Gironella de'Angeli poses with a few of Dr. d'Angeli's favorite things, exhibited at his homage in May 2011. His desk and chair, his typewriter, one of his countless awards, his brown cap (the same one he was wearing in the photo Mexico Cooks! took in Morelia), his lamp, and a few books speak reams about the man himself.
Dr. de'Angeli studied, wrote, spoke, ate, and collected with passion. Here, a tiny representation of his collection of restaurant menus and ash trays.
A few more articles from his collection. These are mementos from events at Mexico City's Club de Banqueros.
In addition to the exhibit of Dr. de'Angeli's fascinating personal effects, the homage also offered a tianguis (market) of organic and local goods. Chef Margarita Carrillo de Salinas and her assistant offered delicious tastes of artisan-brand Finno ice cream.
For decades, María Luisa Obregón has sold cuisine-related books at Mexico's culinary events. It's always a delight to see her and browse through El Rincón de María Luisa, her peripatetic book store.
A good deal of the May 2011 event centered around children--the future of the culinary world as well as the world at large. It was tremendously entertaining to watch the miniature chefs in their tall paper Slow Food toques take lessons from some of the biggest names in Mexico's restaurant world.
Sra. Gironella with two adorably eager chefs-in-the-making. Left, Miranda Sánchez Díaz, age 9, and right, her brother, Francisco Sánchez Díaz, age 7.
Lesson One: everyone knows that a correctly placed toque is the most important part of being a chef!
We're not the least bit nervous!
What did he say we have to do next?
Ana María González, of Mexico City's Restaurante El Tajín, contributes to this boy's joy of cooking. El Tajín, founded in 1993 by Dr. de'Angeli and Sra. Gironella, continues its long and well-deserved success under her watchful eye.
Every time I am tempted to buy another olla de barro (clay pot) for the kitchen, I linger and hover over it, turn away and turn back, and sometimes it comes home with me. Look at this seductive beauty which I bought from Gabriel and Yunuén of Xoxoc, who brought it to the tianguis from the state of Hidalgo. That shape! Those handles! How in the world could I resist! The book, Los Clásicos de la Cocina Mexicana, is by Ricardo Muñoz Zurita and is available now for pre-order through Amazon. You'll see the book cover listed on the Mexico Cooks! left-hand sidebar. One click takes you to its purchase page. The 1950s-era framed traditional Mexican kitchen has lived in the Mexico Cooks! kitchen for years.
Dr. de'Angeli, it was a wonderful afternoon of reliving old memories and making new ones. Thanks for your tremendous passion for la cocina mexicana. We miss you so much.
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Disclaimer: Marca País-Imágen de México is a joint public and private sector initiative designed to help promote Mexico as a global business partner and an unrivaled tourist destination. This program is designed to shine a light on the Mexico that its people experience every day. Disclosure: I am being compensated for my work in creating content for the Mexico Today program. All stories, opinions, and passions for all things Mexico that I write on Mexico Cooks! are completely my own.
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