Dear Editor,
We read with interest AA Gill’s decimation of the Portuguese nation in the guise of his review on the new Portuguese restaurant in the Kings Road on Sunday 21 August, and were so impressed that Mr. Gill could apparently review our country in such expert detail without ever having actually visited Portugal, we felt compelled to write in.
The fact that "Senhor" Gill claims that Portugal is ‘forgettable’ is beyond belief - unless, of course, he has in fact already visited the country but has experienced some kind of unfortunate memory loss. As the 2 million or so UK visitors who chose to holiday in Portugal every year would attest it is, in fact a country of contrasts which appeals to beach lovers, golf players, surf dudes, nature fans and, indeed, epicures alike. Whatever your passion, so much of this country is just waiting to be explored by the discerning traveller and to find your vision of the ideal holiday you need only take some initiative, get off the tourist trail , broaden your mind and seek out your corner of European paradise for yourself.
We also were most bemused reading Mr. Gill’s thoughts on Portugal’s contribution to the modern world. Apart from our nautical pioneering, there are many Portuguese natives who have made a significant mark in areas of key interest to your readers. Indeed, José Manuel Durao Barroso, who was born and bred in Lisbon, is now President of the European Commission whilst as the well educated Mr. Gill would no doubt be aware, José Saramago won the Nobel Prize for his contributions to literature in 1998. Furthermore, Londoners will also know that the Portuguese architects Álvaro Siza and Eduardo Souto de Moura designed this year’s Serpentine Gallery Pavilion in Hyde Park whilst one of Portugal’s most famous painters Paula Rego, currently has work on show in exhibitions across the UK.
With these starters out of the way, let us now move to the main course - Portuguese food. Here the claims that food in Portugal is ‘well meaning and pretty dreadful’ left a slightly sour taste, particularly when the very same "gourmet" freely admits that his own culinary sense of adventure has fallen short of actually taking the short plane journey over to Portugal to experience the delights of this country for himself. After all, if one is to be an expert on how traditional cuisine should best taste, surely there is no substitute for experiencing it on native soil? This would also serve the useful purpose of enabling the Gill-ty to learn that this most famous of Portuguese dishes is of course the “bacalhau” and not the Spanish “bacalao”, as referred to in the review. And with over 365 different ways of cooking the dish, I’m sure that we could find one method that would take his fancy.
All that's left is for us to wish AA Gill the best of luck in achieving his ambition of a promotion across to the travel section, although he might do well to learn from his counterparts that there really is no better substitute for researching a destination than to actually visit it - a somewhat unorthodox concept for Mr. Gill to entertain at present, it might appear.
Yours Sincerely,
José António Preto da Silva
Director
ICEP PORTUGAL
Portuguese Tourism Office
Portuguese Embassy
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