Alan Pounikar

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The cat recipe in the book of popular Cantabrian dishes is not from the Middle Ages. The book 'La cocina de Cantabria en his Pejinas roots' was written by Zacaras Puente, a renowned hotelier from Santander. If they served her a plate of cat with potatoes for dinner, she would probably raise her hands to her head, but we don't know if she is Mrs. Martina.

They say 1985 is the day before yesterday.

In other places, women still went out with a ham knife to hunt a cat for lunch, even though a piece of Spain was already in the future. Two innocent grandmothers from Alava gave José Castillo two recipes for gato guisado and gato en salsa for his book 'Recetas de cocina de abuelas vascas'.

The humblest kitchens used to be where the cat was a common dish. It wasn't always like this, it was a delicacy.

The first 'best-seller' in our country was ordered by Carlos I in 1525 and published in Toledo. The "roasted cat as you want to eat" recipe was one of the original 236 recipes.

It's good to eat.

We salivate if it is a rabbit, which is the same thing as imagining a cat stew, so why are we so disgusted?

The paradox was explained by the anthropologist Marvin Harris in his essential 'Good to eat' (published, curiously, in that same year, 1985): cats -like dogs or horses- are much more useful in other tasks -hunting mice and keep us company, basically- that as a source of protein. The cat has been a companion to man for thousands of years, and the chicken will never be a pet because of its antipathy to feathers.

Information from El Diario de Cantabria and Burgos Conecta.

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