| Title: | Jak smakuje ogon byka? Kuchnia tauromachiczna w kontekście tożsamości kulturowej [What Does a Bull’s Tail Taste Like? Bullfighting Cuisine in the Context of Cultural Identity]; |
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| Authors and Corporations: | |
| In: | Czas Kultury [Time of Culture], 177, 2013, 05, p. 60-65 |
| published: |
Stowarzyszenie Czasu Kultury
Time of Culture |
| Media Type: | Article, E-Article |
| ISSN: |
0867-2148
|
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| published in: | Czas Kultury [Time of Culture] |
| Language: | Polish |
| Subjects: | |
| Collection: | CEEOL Central and Eastern European Online Library sid-53-col-ceeol |
The article attempts to show relationships between the Spanish corrida de toros, culinary traditions based on dishes made from bull’s meat, and aspects of cultural identity. The meat of bulls killed during bullfights is sold as a popular meat product known as carne de lidia. Due to the fact that one of the main awards given to the matador after a fight is the bull’s tail, it has become the basis of many dishes, and enjoys great popularity among bullfighting fans. A positive attitude towards the corrida de toros, and the assigning of value to dishes made with bull’s meat are a means of affirming cultural identity. |