Food between breads: the sandwich

Thanksgiving

Origin and tradition of the celebration

Thanksgiving is one of the most important celebrations of the year in the United States. A special day when family and friends gather around the table to celebrate gratitude.The origin of Thanksgiving dates back to 1621, when English settlers and the Wampanoag tribe held a feast as a sign of thanks for the autumn harvest. The first year in the ‘New World’ had been hard, and the Indians had been crucial in helping them learn farming and hunting techniques. The feast lasted three consecutive days and was held in Plymouth (now Massachusetts).From then on, thanksgiving feasts were celebrated in different communities over the years. In the 19th century, during the Civil War, Republican President Abraham Lincoln decided to declare Thanksgiving Day a bank holiday in 1863, celebrated thereafter on the last Thursday of November. In 1939, as the last Thursday of the month was the 30th, President Franklin D. Roosevelt wanted to move Thanksgiving to the second-to-last Thursday in November in order to add an extra week of Christmas shopping and give the economy a boost. This caused an uproar and citizens protested, calling it ‘Franksgiving’. However, this change was only in effect for two years until 1941, when Congress approved the return of the holiday to the fourth Thursday in November.The traditional Thanksgiving meal is turkey with mashed potatoes and cranberry sauce. Although it has not been proven with certainty that turkey was eaten at the 1621 feast, it is said to have been chosen because of its larger size compared to chickens, ducks and geese, ideal for serving at a large meal. We share the beauty of the moments around the table, the way of turning every meal into a special moment, the love in the small details.

The Austrian kipferl, Marie Antoinette and the French croissant

Some legends about its origin

It is said that the Austrian kipferl could be the grandfather of the croissant because of its similar crescent shape. A debate supported by different stories and legends that, believe it or not, add a curious and lively touch to the history of these pastries. The supposed origin of the Austrian kipferl dates back to the 17th century. The story goes that the Ottoman Empire, with the intention of invading Vienna, began to dig a passageway that would allow them to enter the city under the city walls. They dug at night while the Viennese slept, unaware that the bakers, who worked at night, heard the noises. They alerted the authorities, preventing the invasion, and to celebrate they created the kipferl, a bread whose crescent moon shape mimics the crescent moon of the enemy’s Ottoman flag. The world-famous French croissant is thought to be inspired by the Austrian kipferl that Marie Antoinette, Austrian archduchess and queen consort of Louis XVI, had brought to France for breakfast in the 18th century. A century later, the Austrian entrepreneur August Zang opened Boulangerie Viennoise in Paris. He soon made kipferl and pain viennois famous among the gentry. Zang actually modified the original recipe by making a much flakier dough, thus initiating the first version of today’s French croissant. We share a curiosity for the past, customs and traditions. The way to delve into history and discover the origins of things. We don’t know whether or not this is the true origin of the croissant, but it would be a very nice story if it were.

The first stainless steel cutlery

A material that is just over 100 years old

The origin of the first stainless steel cutlery dates back to the beginning of the 20th century. Before their invention, tableware was usually made of metals such as silver, iron or ordinary steel, which were prone to corrosion and required special care to avoid stains and rust.It was in 1913 that the British metallurgist Harry Brearley came up with an alloy of chromium and carbon steel that did not tarnish or rust and remained the same. A century earlier, experiments had already been carried out with different alloys, with the aim of achieving a rust-resistant material.The first brand to market stainless steel cutlery was Firth-Vickers, a British company based in Sheffield, England. In fact, Brearley worked in one of the company's subsidiaries. Following his discovery, Firth-Vickers was a pioneer in recognising the potential of stainless steel for the production of cookware and cutlery, due to its corrosion resistance and low maintenance. They began to develop and market cutlery made from this material in the 1910s and 1920s. Sheffield continued to establish itself as a centre for the production of stainless steel cutlery, exporting pieces all over the world and laying the foundations for its widespread use in everyday life. Stainless steel revolutionised the cookware and cutlery industry, offering durability, easy cleaning and a shiny finish. The first cutlery made from this material appeared soon after, quickly gaining popularity due to its hygienic properties and low maintenance. Until the beginning of the 20th century, all metal cutlery rusted. It was a very heavy task for the people who had to keep them clean and shiny, to the point of warning them at the time of their hiring, even stating ‘doing no cutlery’ on their letter of introduction. Although stainless steel became the preferred choice for everyday use due to its durability, low maintenance and affordable price, silver cutlery and other silver-plated alloys remained symbols of luxury, sophistication and tradition.Silver cutlery, whether solid silver or silver plated metal, is associated with formal events, celebrations and special occasions. Their distinctive lustre, weight and elegant aesthetics have maintained their popularity in high-end settings, such as luxury hotels, top restaurants and in family collections that are passed down from generation to generation.Several brands have continued to be benchmarks in the production and marketing of silver cutlery, standing out for their quality, history and prestige. Today, in Europe, the French goldsmith Christofle, founded in 1830, whose silver and silver-plated cutlery is still a symbol of sophistication on tables all over the world; and Puiforcat, founded in 1820 by Emile Puiforcat, a house that is synonymous with elegance and excellence in goldsmithing.

The ‘bollo Suizo’

A lifelong sweet from Madrid

The ‘bollo Suizo’ is a classic pastry from Madrid that dates back to the 19th century. Despite its name, it is not of Swiss origin, but is a Spanish creation, specifically from Madrid.It owes its name to the Confitería Suiza, a very popular establishment in the Spanish capital at the time. Opened in 1845, this confectionery was located at number 6 Puerta del Sol and became famous for the production of this pastry. Over time, the Suizo became one of the most popular products in Madrid's pastry shops, becoming part of the traditional breakfast or afternoon snack of many families. Behind the Confitería Suiza was a family of Swiss origin, the Fundérichs, who decided to settle in Madrid and open their own confectionery business. The surname Fundérich has remained associated with the prestige of the establishment, which not only offered confectionery, but also chocolates and sweets with European influences, something that was highly appreciated by Madrid's high society at the time. The confectionery was an important social meeting point in Madrid. During the second half of the 19th century and the beginning of the 20th century, it was frequented by intellectuals, politicians and people from high society who went there not only to enjoy its sweets, but also to participate in gatherings and conversations in an elegant atmosphere. Gustavo Adolfo Bécquer, who attended this café until the end of his life, used to sit at one of the tables next to the doors of the confectionery. The legacy of the Confitería Suiza lasted for decades, and although the original establishment closed its doors in the mid-20th century, it left an indelible mark on Madrid's confectionery tradition.