Friar Valentí Serra: "The Poor's Cuisine Was the Healthiest"

Friar Valentí Serra of Manresa, a Capuchin friar and Doctor of History, has delved into the tradition of medicinal herbs and conventual cuisine, particularly that of Capuchin monasteries. In a recent talk, he emphasized how this cuisine, focused on resourcefulness and austerity, was fundamental for the common people and contrasted with the diet of the wealthy.

According to Serra, convent cuisine was characterized by the use of local products and was prepared with "love" as an act of charity. This simplicity and dedication made the dishes, though humble, flavorful. Monasteries also served as centers for culinary knowledge transfer, with cooks training new generations and the creation of the first non-exclusively conventual cookbooks around the 19th century.

The friar points out that vegetarian cuisine, typical of the poor and monasteries, is inherently healthier as it avoids toxins and does not overload organs like the kidneys or liver, unlike the excessive meat consumption that afflicted the noble classes. "Before, the poor's cuisine was the healthiest," he states.

Serra also recalled that meals in monasteries were not just for nourishing the body but also the soul, with spiritual readings during lunch. The meal was a moment of fraternal reunion and prayer, especially on penitential days, which occupied a large part of the year. Even in work contexts outside the monastery, such as among farmers or laborers, meals were a communal moment, often shared from lunchboxes.

The specialist highlighted the surprising resourcefulness in traditional cuisine, where melon and watermelon rinds were candied, or mackerel eyes were consumed with snails. He also noted the prevalence of salads with vegetables and fruits, as well as medieval desserts like blancmange and yellow custard, precursors to modern dishes.

The introduction of American products in the 18th and 19th centuries transformed the diet. Serra cites the potato, introduced by the Capuchins of Martorell during the subsistence crisis of 1812, which was proposed as a nutritious alternative to the turnip.