La Poesía de la Comida

La poesía de la comida 

Oda al limón
por Pablo Neruda

De aquellos azahares
por la luz de la luna,
de aquel
olor de amor
hundido en la fragancia
del limonero el amarillo,
desde su planetario
bajaron a la tierra los limones.

¡Tierna mercadería!
Se llenaron las costas,
los mercados,
de luz, de oro
y abrimos
dos mitades
de milagro,
ácido congelado
que corría
desde los hemisferios
de una estrella,
y el licor más profundo
de la naturaleza,
intransferible, vivo,
nació de la frescura
del limón,
de su casa fragante,
de su ácida, secreta simetría.

En el limón cortaron
los cuchillos
una pequeña
el ábside escondido
abrió a la luz los ácidos vitrales
y en gotas
resbalaron los topacios,
los altares,
la fresca arquitectura.

Así, cuando tu mano
empuña el hemisferio
del cortado
limón sobre tu plato
un universo de oro
copa amarilla
con milagros,
uno de los pezones olorosos
del pecho de la tierra,
el rayo de la luz que se hizo fruta,
el fuego diminuto de un planeta.



As far as I'm concerned, the world's most perfect food is Bolivia's salteña. Salteñas are an empanada-like street food that you can buy between 7am and noon as breakfast or a snack. These amazing breaded pockets of wonder are filled with mouth-watering meat (typically chicken or beef), egg, potatoes, olives, raisins, onions, peas and a blend of spices including cumin, oregano, and pepper. I subsisted on these to a large degree while I lived in Bolivia and if they were available in Durango I would eat them several times per week!

Salteñas or not, food is an essential component of culture. It provides a focal point for community and tradition, often serving as a reason for gatherings. Food is a source of national pride in many countries (people even write poetry about it!), and thus when you are a visitor, locals wish to share their unique dishes with you. Along with memories from the experience of sharing food, it is often the tastes and smells that stick with a traveler.

Through our "La Poesía de La Comida" project we will navigate through the gastronomic and physical geography of Latin America and Spain, learning about traditions and rituals associated with food as we go.  

Your task is to learn about cuisine of a Spanish-speaking country (drawn randomly) through the lens of a specific dish. You will research the cultural significance of the recipe you choose. Then, you will translate the recipe to Spanish, thereby learning new food-related vocabulary and using informal commands. For exhibition, you will prepare your dish for visitors to enjoy along with a placard (table tent/poster) sharing some of the basic details of your dish.

Corollary to our investigation of cuisine, we will be studying the famous Chilean poet Pablo Neruda. While Neruda is world-renowned for many types of poetry, his many odes to food will form the basis of our investigation. Inspired by your recipes, the cultural take-aways you draw from your recipe research, and from Neruda's poetry, you will write an ode to your dish.

This project will be part of the all-school exhibition on May 3rd. Imagine that the Spanish exhibition room(s) will be laid out as a gastronomic tour around Latin America (and Spain), in which the room is arranged with cuisine grouped according to geographical locations. Visitors will be able to snack their way around the Spanish-speaking world as they listen to you read your odes.

Important Steps & Deadlines

*You will receive individual rubrics/descriptions of each step as we approach the due date. This is a general overview. ***Dates are subject to change.***

Due date
Recipe (10 points)
Select a recipe from the country you drew and complete the recipe research form.
3.29.12 - BOC
Highlighted recipe
(10 points)
Turn in a recipe (in English) with verbs highlighted in yellow and ingredients highlighted in blue.
3.30.12 - BOC
Recipe research form (25 points)
Completed recipe research form.
4.2.12 - BOC
Translated recipe
(10 points - timeliness)
Chosen recipe translated into Spanish with verb infinitives and nouns offered below the recipe. Verbs should still be highlighted in yellow and ingredients highlighted in blue so peer reviewers can assess all verbs.
4.4.12 - BOC
Peer edit
(15 points)
Examination of all verbs contained in peer's recipe
4.4.12 - DONE IN CLASS
Edited recipe
(10 points - timeliness)
Due for Becca & Dave's review
4.5.12 - BOC
Final recipe due
(75 points)
Corrected based on Becca & Dave's feedback. Should be free of grammatical errors.
4.17.12 - BOC
First draft ode due
(10 points - timeliness)
Ode draft ready
4.19.12 - BOC
Peer edit of ode
(15 points)
Feedback of peer's work
4.19.12 - DONE IN CLASS
Edited ode (10 points - timeliness)
Due for Becca & Dave's review
4.20.12 - BOC
Final Ode
(100 points)
Done for use in class, will actually turn in on May 4th
4.24.12 - BOC
(25 points)
Neatly labeled map with country name, capital, nationality, and a typical dish written for each Spanish-speaking country
4.27.12 - BOC
Recording (25 points)
Video or Auido recording of ode on DP
5.1.12 - EOC
Dish for exhibition
(50 points)
Prepare dish for exhibition night so it can be on offer along with your video. 
Ready for exhibition 5.3.12
Map quiz
(25 points)
Assessment in which student must be able to label a map with country name, capital, and nationality
5.11.12 - in class