Today, I present part one of an interview I recorded at FENAVIN with Gerry Dawes. Gerry has been traveling Spain for over 30 years and has written several books and articles on his experiences, which have gained both the respect and attention of several other well-known Iberian authors:
“In his nearly thirty years of wandering the back roads of Spain,” Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia…His adventures far exceeded mine in both width and depth…” James A. Michener, author of Iberia: Spanish Travels and Reflections * * * * * * * * * * “Gerry Dawes, the gastronomy/travel writer known for good reasons in wine and periodical circles as “Mr. Spain’ (is) an inexhaustible fund of knowledge…” – Michael & Ariane Batterberry, Food Arts* * * * * * * * * * “Gerry Dawes–has emerged as the leading American speaker, consultant, and writer on the subject of Spanish wine. . . suffice to say that everyone from The New York Times to the James Beard Foundation, from 60 Minutes to CNN, has sought Gerry’s wisdom on the subject of Spanish wine, food and culture.” – -David Rosengarten, The Rosengarten Report
Taken from his website, Gerry sums up his adventures trekking throughout Spain all while taking impeccable notes on his gastronomical and wine experiences. :
Gerry Dawes has been traveling in Spain for more than three decades. Since 1995, he has made sixty extensive food and wine trips to Spain, twenty since 2003 alone. In his Daytimer notebooks, he has written down every dish and every wine he has had in Spain for the past 15 years and photographs most of the dishes with digital cameras.
From beginning to end, the entire interview lasted about 40 minutes and I think its a great peak into Gerry’s career, along with some of his opinions about Spain, Spanish wine and Spanish food. If you’ve been interested in Spain as a culture, you’ve probably read at least one of his articles, if not several over the years without even realizing it. His endless knowledge on the subject is impressive and worth listening to if you desire an understanding of Spain’s gastronomical and wine evolution beginning right after Franco’s three decades of oppression.
I want to thank Gerry for taking the time to talk with me, and I look forward to crossing paths with him many more times as we continue to explore Iberia.