Foodperformance, performative cooking, historical cooking at the Sacromonte caves, Granada, Spain 2024
Participatory cooking, reading. from the diary / recipe book by Buenaventura Durruti of the Spanish Civil War compiled by Nadine from his notes and memoirs after the war, which was part of Columna Durruti
in collaboration with COURIC DESIGNS and JAN MAROT,
CNT-AIT GRANADA & NIÑXS DE LA NOCHE at the Sacromonte caves
performed together with comrades
Fran. Hussein. Tamara.
ALL VEGAN MENU
calçots on the grill. romesco sauce
green beans . onion . tomato
cauliflower. aioli. chili crispy garlic oil
fried milk . cinnamon . glacé sugar
loaves of bread, enough for a brigade of anarchist militiamen
We started the visit from… Plaza Nueva at 7:00 p.m.
A guided tour of the history and social environment of the Albaicín and Sacromonte neighborhoods. We are talking about the history of the anarchist movement, of the working class that lived and worked there, organized and fiercely fought the Francoist fascist troops with only a few weapons and explosive devices of their own manufacture. And the Children of the Night, who were crucial in helping anarchists flee the occupied city of Granada, as in the first days after brutally taking the city the fascists executed more than 3,000 men and women. And of course, the armed resistance continued. Waiting for the arrival of the anarchist Columna Maroto, who never arrived in Granada. And for the Quero Brothers well into the 60s.
„Fascism is not discussed. It is destroyed.“
Beunaventura Durruti
21:30h Social Center Caves Children of the Night
After the uphill hike, we gather in the caves to talk about Buenaventura Durruti, anecdotes from his life and read from his diary as a recipe book. We also learned about the history of the elaboration of the book The Cook of Durruti by comrade Fran, who participated in the first edition in Spanish and the woman who wrote it, Nadine, who wrote her memories of the civil war and the Spanish revolution.
We cooked some of the recipes and heard personal stories from Nadine’s book about when, where and under what circumstances they were prepared.
Foodperformance, performative cooking, historical cooking at the Sacromonte caves, Granada, Spain 2024
Participatory cooking, reading. from the diary / recipe book by Buenaventura Durruti of the Spanish Civil War compiled by Nadine from his notes and memoirs after the war, which was part of Columna Durruti
in collaboration with COURIC DESIGNS and JAN MAROT,
CNT-AIT GRANADA & NIÑXS DE LA NOCHE at the Sacromonte caves
performed together with comrades
Fran. Hussein. Tamara.
ALL VEGAN MENU
calçots on the grill. romesco sauce
green beans . onion . tomato
cauliflower. aioli. chili crispy garlic oil
fried milk . cinnamon . glacé sugar
loaves of bread, enough for a brigade of anarchist militiamen
We started the visit from… Plaza Nueva at 7:00 p.m.
A guided tour of the history and social environment of the Albaicín and Sacromonte neighborhoods. We are talking about the history of the anarchist movement, of the working class that lived and worked there, organized and fiercely fought the Francoist fascist troops with only a few weapons and explosive devices of their own manufacture. And the Children of the Night, who were crucial in helping anarchists flee the occupied city of Granada, as in the first days after brutally taking the city the fascists executed more than 3,000 men and women. And of course, the armed resistance continued. Waiting for the arrival of the anarchist Columna Maroto, who never arrived in Granada. And for the Quero Brothers well into the 60s.
„Fascism is not discussed. It is destroyed.“
Beunaventura Durruti
21:30h Social Center Caves Children of the Night
After the uphill hike, we gather in the caves to talk about Buenaventura Durruti, anecdotes from his life and read from his diary as a recipe book. We also learned about the history of the elaboration of the book The Cook of Durruti by comrade Fran, who participated in the first edition in Spanish and the woman who wrote it, Nadine, who wrote her memories of the civil war and the Spanish revolution.
We cooked some of the recipes and heard personal stories from Nadine’s book about when, where and under what circumstances they were prepared.
