Just before the Thanksgiving weekend on November 20th, Academic Minute featured a series of pieces about various drinks, to include beer and caffeinated beverages. Among the academics featured, Kerri Lesh presented on Txakolina–“a hard to define wine.”
As a cultural and linguistic anthropologist and Certified Specialist of Wine (CSW), Kerri’s research examines the use of the Basque language, Euskara, in the creation of value for marketing local gastronomic products. Her dissertation, divided into chapters on various Basque beverages, analyzes how each product distinctly functions in various markets when using Euskara to promote it. One of her chapters looks at the various ways in which the traditional Basque wine, txakolina, is advertised and commodified to create value for the product as well as the Basque language.
Her piece that is featured can be found here on Academic Minute and on NPR’s podcast, discusses the uniqueness of this locally produced Basque wine, and the uncharacteristic ways in how it is defined. Aside from her love of food and wine, the aim for Kerri’s dissertation is to demonstrate ways in which value is created for the Basque language in contribution to language normalization.
Kerri plans to defend her dissertation this upcoming May, and to teach a course during the first session of summer titled “Consuming Identities: Food and Drink as Cultural Heritage.”
I have thoroughly enjoyed my first semester at the Center for Basque Studies. I have learned a lot about Basque culture, including the rich history of Basque cuisine. In an attempt to broaden my perspective past an obsession with Basque wine, I decided to indulge my taste buds in a dessert more typical of Iparralde: Gateau Basque.
I stumbled upon this recipe through NPR, where both the cream-filled and the jam-filled versions are provided. Since raspberries were on sale, I substituted them in as the jam and they were quite delicious! However, the cream-filled pastry was my favorite as it couples even better with coffee in my opinion. And, as mentioned within the recipe attached below, the cakes can be distinguished from each other according to the design on top. Apparently, the cross-hatch pattern usually indicates that the cake is jam-filled, while the cream-filled version has a cross fashioned on top.
I have to admit, the dessert was a hit at the CBS as we were all fueling up for finals. Follow the link to create this delicious Basque treat!
To find out more on the history and why the Gateau Basque is so special, click on the link in which Nancy Zubiri at Euskal Kazeta expounds more on this delicious dessert.
cream-filled Gateau Basque
raspberry jam-filled Gateau Basque