Lament for Formula 1: Reminiscing the good old days (the 1993 Spanich Grand Prix)

1993 Formula 1 Grand Prix - Presentation of flags
1993 Formula 1 Grand Prix – Presentation of flags

Introduction

This post was triggered by the finding and opening a photo album of year 1993. In it I found a lot of photos from the 1993 Spanish Formula 1 Grand Prix in Barcelona. This set of photos made me think about the passage of time, and the mysterious phenomenon of the emergence and blooming of the feeling that I had when looking at the photos again. The feeling was the near certainty that the photos were depicting an event I had witnessed in the near past, not a past that is 21 years ago. How can it be? I confess I was tempted to write something on this mysterious phenomenon, but then I opted for something infinitely simpler: to recount the story of the Spanish Formula 1 Grand Prix as I experienced it. But then again, things are not so simple. There is something else in the background. It is not so much the need to recount the specific race. Rather, it is the need to lament over the demise of what used to be a trully extreme sport.

Rest in Peace Formula 1
Rest in Peace Formula 1

I have been watching Formula 1 races in television this year and cannot but express my disbelief and then my acceptance of the sad reality. Formula 1 today is a sport that makes no sense whatsoever. The technological leadership of Mercedes Benz has turned the sport into a Research and Development Department for the automobile industry. Mercedes Benz have done so in a way that totally denies the essence of Formula 1, which was to provide room for innovation and ingenuity in racing, not in hybrid engine development or environmentally friendly technologies, and other R&D that is linked directly to the automobile industry.

It is not an accident that in parallel with the domination of Mercedes Benz (their cars are almost invariably one or more second faster per lap in all races of 2014), we see the demise and – almost – eclipse of the smaller teams as they used to be. We do have smaller teams in Formula 1 today, but they are totally different compared to the past, e.g. the period 1985 – 1995.

The Mercedes Benz Formula 1 Car of 2013
The Mercedes Benz Formula 1 Car of 2013

In the past the smaller teams were innovative ingenious and cutting edge outfits. Examples are the British team of Tyrell, and Jordan. They obviously did not have the huge budgets of the leading teams, but they could do a decent job because they were doing something right, and they wer first of all producing racing technology. Today Formula 1 produces automobile technology.

It is interesting to note that during the 1985-1995 period the German manufacturers were only marginally present in F1. As an example, Mercedes Benz provided the “concept” to the Sauber team in 1993. The leaders of F1 were the British, the Italians, and the French and the Japanese with their engines.

Talking about engines, the engine noise of a Formula 1 car was a real experience, especially during gear changes. In 1994 I could tell without looking whether the car passing by was a Ferrari or not. I never wore earplugs during a race, the noise of the roaring engines was unbelievable. It was like a chainsaw is twisting in your guts.

Today the engine noise has become timid, throaty, boring, unexciting, like the “sport” itself; so much so that the pundits no longer crowd the circuits and the stands.

This whimpish style has poisoned the drivers’ behaviour as well. In a sport that should be competitive to the end, we now have minor incidents on the track becoming huge because one driver did not give all the space in the world to another driver. What happened to the good old days when one leading driver could challenge another leading driver all the way to the tire wall?

The Williams-Renault  FW15C 1993 car
The Williams-Renault  1993 car

In any case, let us now proceed with the reminiscing. At first I will present two memorable incidents in the Circuit de Catalunya, then move on with the presentation of what I remember from Saturday before the race, concluding with the race on Sunday.

Memorable incidents in the Catalunya Circuit

Experience is not necessarily something that requires the presence of the body that encases one’s soul. Experience is also gained when the mind (always encased in the body but also not) indulges in a topic and fantasizes about it, in spite of the fact that the body is physically located elsewhere.

In this spirit, I want to start with the memorable incidents that occured in the Spanish Grand Prix over the years.

This is not meant to downgrade the 1993 race, but to provide a reference that supercedes the direct experience of 1993 and in a sense supplements it.

David Coulthard gives Mika Hakkinen a lift back to the pits after the Finn retired from the 2001 Spanish GP
David Coulthard gives Mika Hakkinen a lift back to the pits after the Finn retired from the 2001 Spanish GP

The first incident occurred in 2001, when Mika Hakkinen, driving for McLaren lost his clutch in the last lap and lost the first place to Michael Schumacher who was driving a  Ferrari. A devastating incident for a driver who did a splendid job throughout the race, only to be betrayed by his clutch in the last lap! As the old saying goes, “it is not over until the fat lady sings”.

Spanish GP 1991: Mansell and Senna were separated by mere centimetres as they battled for the lead (Source: DailyMail)
Spanish GP 1991: Mansell and Senna were separated by mere centimetres as they battled for the lead (Source: DailyMail)

The second incident occurred in 1991, between Ayrton Sena, driving for McLaren Honda, and Nigel Mansell, driving for Williams – Renault. They raced wheel to wheel on the pit straight, at a speed of approximately 190 mph. At the end of the straight, Mansell overtook Sena and went on to win the race. I remmebr this race as if it took place yesterday. At the time I was living in Putney, London. I was at home, during a wet Sunday, and was watching the race broadcast on BBC. Unforgettable.

The Catalunya Circuit

 

Montmelo Map
Montmelo Map

The circuit de Cataluna is located in Montmelo, a small town around 30 km southeast of the urban sprawl of Barcelona. It is a modern circuit and is easily accesible by train from Barcelona.

The Catalunya Race Circuit, annotated with remarks by racind griver Pedro de la Rosa
The Catalunya Race Circuit, annotated with remarks by racing driver Pedro de la Rosa

Saturday, 8 May 1993

Footwork Team - Pit traffic
Footwork Team – Pit traffic

In a Formula 1 Grand Prix event, the race is on Sunday but there is a lot of fun on Friday and Saturday.

My ticket was on the stand of the pit straight, so I could watch and photograph the going ons.

The teams have VIP guests who go around the pits and have their photos taken.

This photo is taken in front of the pit area of the Japanese team “Footwork”.

Mugen Power
Mugen Power

The full name of the team was Footwork-Mugen-Honda. “Mugen-Honda”, a firm owned by Honda’s founder son, were supplying the engines to the team.

Two of the guests pose with two girls dressed in the colors of the team.

This team no longer exists.

Footwork driver Dereck Warwick during the Saturday tests
Footwork driver Derek Warwick during the Saturday tests

Saturday is also fun because there are test runs and at the end a qualifying session. The test runs are in the morning and qualifying in early afternoon. Derek Warwick, a British driver with Footwork rests leaning on the pit wall during the Saturday tests. He qualified sixteenth for the race.

L'Equipe: Senna in Monaco's 1993 race (with Dereck Warrick's autograph)
L’Equipe: Senna in Monaco’s 1993 race (with Derek Warwick’s autograph)

I met Derek Warwick at the Nice airport, following the Monaco Grand Prix of 1993, which Ayrton Sena won. It was the day after the race, and I had with me the morning issue of L’Equipe. Naturally, Derek Warwick signed on the winner’s photograph.

Ligier drivers Blundell (left) and Brundle (right) at the pit wall during the Saturday tests
Ligier drivers Blundell (second from left) and Brundle (right) at the pit wall during the Saturday tests

Teams have their observation benches by the pit wall. In the photo we see the bench of French team Ligier-Renault, which no longer exists. Second from the left is British driver Mark Blundell and first from the right is British driver Martin Brundle.

Blundell qualified 12th for the race, whereas Brundle qualified 18th.

Martin Brundle, McLaren Driver 1994
Martin Brundle, McLaren Driver 1994

In 1994 Brundle drove for McLaren. I took his autograph at the Montreal Mirabel Airport in the Spring of 1994.

Ligier was bought by Alain Prost in 1997, and changed its name to Prost. It did not achieve much and went bankrupt in 2002.

On the grid, Sunday 9 May 1993

Benetton driver Riccardo Patrese
Benetton driver Riccardo Patrese

Sunday is also fun, especially when the pit lane opens and the cars take their position on the grid.

Here the Italian driver Riccardo Patrese is getting ready for the race. He raced with Benetton-Ford, having Michael Schumacher as his driver colleague. It was tough going for Patrese.

Patrese qualified sixth for the race, whereas Schumacher qualified fifth.

Benetton driver Michael Schumacher
Benetton driver Michael Schumacher

Although Michael Schumacher was in the same team, Benetton-Ford, with Riccardo Patrese, the two of them could not differ more.

Schumacher was a star. He raced in Formula 1 for the first time in the Belgian Grand Prix of 1991 with Jordan. Immediately after this race, he was snatched by Benetton.

He earned his first world championship with Benetton in 1994.

Patrese, on the other hand, started 256 Formual 1 races, and won six of them. He ended his career in 1993.

McLaren driver Ayrton Senna
McLaren driver Ayrton Senna

Senna in 1993 was driving the clearly inferior McLaren-Ford car. The big problem of the car was its engine. The V8 Ford engine was not up to speed with the V10 Renault engine of the Williams, and was even inferior to the Ford engine that powered the Benetton cars. This was due to an agreement between Benetton and Ford, which gave Benetton the advantage. It is ironic that McLaren, the team that dominated Formula 1 racing from 1988 to 1991 found itseld in such an inferior position. This was the result of Honda’s decision to withdraw from F1 racing at the end of the 1992 season.

Ayrton Sena
Ayrton Senna

Of course, this withdrawal was not absolute, as Mugen-Honda remained in the game.

Senna qualified third for the race and finished second.

(The 1st May 1994, the day that Sena was killed in the Imola circuit, was one of the saddest days of my life.)

Williams driver Damon Hill
Williams driver Damon Hill

Damon Hill is the son of British champion Graham Hill. He qualified second for the race, driving the superb Williams- Renault FW15C car that completely dominated the 1993 season. Hill took Patrese’s place in 1993, when Patrese left Williams to go to Benetton. I met Damon Hill at the Montreal Mirabel airport in June 1994. He was waiting to collect his bags, and I took the opportunity to take his autograph. It was only a month after Ayrton Sena’s death at Imola, and I was carrying with me the June 1994 issue of Motorsport. Damon Hill signed at the lower right side.

The FW15C was designed by Adrian Newey and built by Williams Grand Prix Engineering. IT is worth noting that 1993 was the  last season before the FIA banned electronic driver aids, The FW15C has a decent claim to be the most technologically sophisticated Formula One car of all time, incorporating anti-lock brakes, traction control and active suspension (Wikipedia)

MotorSport's cover in June 1994, with Damon Hill's autograph (June 1994, Montreal)
MotorSport’s cover in June 1994, with Damon Hill’s autograph (June 1994, Montreal)

Damon Hill became world champion driving for Williams in 1996, but was dropped by the team the next year.

Williams driver Alain Prost
Williams driver Alain Prost

Alain Prost joined the Williams team in 1993, after a sabbatical in 1992, taking the place of World Champion Nigel Mansell. During 1992 among other things he was commentating Formula 1 events for a French TV station.

Also known as “the professor” for his cool approach to racing, Prost had the best car of the year in his hands, and he went on to win the world championship.

In the Barcelona race he qualified first, and won the race.

Ready to go

Derek Warwick (16th) on the starting grid
Derek Warwick (16th) on the starting grid

The grid is cleared for the formation lap within five minutes. Warwick was 16th on the grid, ahead of his Japanese teammate Aguri Suzuki who was 19th. Other than the incredible roar of the Mugen engine, I do not remember anything from this team.

Patrese, Wendlinger, and Alesi on the grid
Patrese (5th), Wendlinger (6th), and Alesi (8th) on the grid

Patrese is fifth, Karl Wendlinger, the Austrian driver of team Sauber is sixth, and Jean Alesi, with number 27, driving for Ferrari, is eighth. Michael Andretti, driving for McLaren Ford, is seventh on the grid but not in the photo.

Patrese will finish fourth, Wendlinger will be betrayed by his fuel system, and Alesi by his engine. 1993 was a horrible year for Ferrari.

Damon Hill
Damon Hill

Damon Hill is second on the grid. But he will not finish the race due to engine failure.

Alain Prost
Alain Prost

The “professor” started first and finished first. But it was a rather boring race. The superior engine of the Williams – Renault car combined with the good weather conditions, made it impossible for inferior cars with better drivers (Senna driving McLaren-Ford) to win. As a matter of fact, Senna finished 16.873 seconds behind Prost.

Pit stops

Pit stop of Rubens Barichello, driving for Jordan team
Pit stop of Rubens Barichello, driving for Jordan team

Pit stops are important during the race. Here we see Jordan-Hart driver Rubens Barichello, with number 14. He finished 12th in the race. I had the opportunity to meet Barichello back in 1993 at the Frankfurt airport, after the Hockenheim race. He was in the middle of a group of people with an incredible volume of baggage. Barichello had an above average career, the highlight being his 2000-2005 period driving for Ferrari, and being Michael Schumacher’s teammate. He is also the first F1 driver to reach 300 entries in F1 races in 2010.

footwork

I cannot make out the driver in this Footwork car. IFrom the topline of the helmet, I assume it is Aguri Suzuki (Warwick’s helmet was light blue).

Did not finish

Martin Brundle's car
Martin Brundle’s car

Martin Brundle went out because of a tyre blow out.

Fabrizio Barbazza's car
Fabrizio Barbazza’s car

Fabrizio Barbazza, driving for Minardi-Ford spun off and did not finish the race.

Ukyo Katayama's car
Ukyo Katayama’s car

Ukyo Katayama, driving for Tyrell-Yamaha spun off and did not finish the race.

Andrea de Cesaris' car
Andrea de Cesaris’ car

Tyrell-Yamaha driver Andrea de Cesaris was disqualified from the race.

sauber_wendlinger
Karl Wendlinger’s car

Karl Wendlinger’s fuel system gave up.

The Podium

The Podium
The Podium

The sweetest moment for the drivers, champaign on the podium. Prost wins, Senna is second, Schumacher is third.

 

Magnas Societas Catalanorum (The Catalan Company) in 14th century Byzantium

My acquaintance with Catalunya started with the soprano Montserrat Caballet. The magnificent lady who sang in the 1982 Barcelona Olympics with Freddie Mercury. Then I discovered that Catalunya was colonised by Ancient Greeks, who settled around the Roses area. A few miles from Roses was “El Bulli”, the restaurant of Ferran Adria, another great Catalan, one of the great chefs of the world. And close to it is the ancient city of Emporion (Empuries) founded in 575 BC by Greek colonists from Phocaea with the name of Ἐμπόριον (Emporion, meaning “trading place”). It was later occupied by the Romans (Latin: Emporiæ), but in the Early Middle Ages, when its exposed coastal position left it open to marauders, the town was abandoned. I close this personal reference with Manuel Vazquez Montalban, the Catalan writer and journalist. It was not until a few days ago that I read about the Catalan Company.

Magnas Societas Catalanorum, sometimes called the Grand Company and widely known as the Catalan Company, was a free company of Almogavar mercenaries founded by Roger de Flor in the early 14th-century.

Roger de Flor
Roger de Flor

Roger de Flor

De Flor was born in 1267 in Brindisi, which was a provence of Catalonia at the time, the second son of a Brindisi’s noblewoman and German falconer named Richard von Blum (Blume means flower in German) in the service of the Hohenstaufen rulers of southern Italy.

As a boy he went to sea and became a Knight Templar.

Seal of Templar Knights
Seal of Templar Knights

When Acre in Palestine fell to the Saracens (1291), he made his fortune by blackmailing refugees. Denounced by his grand master, he fled to Genoa and became commander of a force of almogávares (Spanish mercenaries) in service to the Aragonese king of Sicily, Frederick II, who was warring with the house of Anjou.

Coat of Arms - Hohenstaufen Family
Coat of Arms – Hohenstaufen Family

The Almogavars

Their name is the transformation into Catalan of an Arab word, al-mogauar, which means “one who devastates”. Mountain shepherds from the Pyrenees mountains of Northern Spain or forest-dwellers, these were the men who carried war to the Arab taïfa, a war made up of raids, pillaging and unstable frontiers.

They withstood the Muslim invasions of Spain in the 7th and 8th century by heading higher into the hills and fighting raider warfare in the time honored tradition of guerrillas everywhere.  They were remarkable in that they were both fierce and disciplined in combat (outside combat, not so much).  They could move fast through very rugged terrain, attack a Muslim settlement, and then flee before reinforcements arrived.  Although they could stand against heavy cavalry, they proved very effective troops in running down the lighter Berber-style horsemen of the Iberian Muslim kingdoms.

The average Almughavar wore little to no armor, growing his hair and beards long.  He carried a spear, 2 heavy javelins (called azconas), and short stabbing sword.  They were the literal descendents of the Iberians that followed Hannibal into Rome, their weapons unchanged since the Romans copied them (naming them Pila and Gladius Hispaniensis).

Despite their barbarian appearance (and make no mistake, these were the hillbillies of the middle ages), the Alughavar understood two very modern principles of warfare:  1) there are no rules, and 2) defeat an enemy mentally first.  Almughavars routinely held their own against European heavy cavalry because they engaged in unchivalrous tactics like aiming for a man’s horse.  And before a battle, Almughavars would strike their blades against against stones, causing them to spark in the pre-dawn gloom while they chanted “Aur! Aur! Desperta Ferro!”  (“Listen! Listen! Iron, Awaken!”).

The battle cry of the Almogàvers

Aur! Aur! Desperta ferro!
Deus aia!

Veyentnos sols venir, los pobles ja flamejen:
veyentnos sols passar, son bech los corbs netejen.
La guerra y lo saqueig, no hi ha mellors plahers.
Avant, almugavers! Que avisin als fossers!
La veu del somatent nos crida ja a la guerra.
Fadigues, plujes, neus, calors resistirem,
y si’ns abat la sòn, pendrèra per llit la terra,
y si’ns rendeix la fam carn crua menjarem!

Desperta ferro! Avant! Depressa com lo llamp
cayèm sobre son camp!
Almugavers, avant! Anem allí a fer carn!
Les feres tenen fam!

Meaning:

Listen! listen! Wake up, O iron! Help us God!…Just seeing us coming the villages are already ablaze. Just seeing us passing the crows are wiping their beaks. War and plunder, there are no greater pleasures. Forward Almogavars! Let them call the gravediggers! The voice of the somatent is calling us to war. Weariness, rains, snow and heat we shall endure. And if sleep overtakes us, we will use the earth as our bed. And if we get hungry, we shall eat raw meat. Wake up, O iron! Forward! Fast as the lightning let us fall over their camp! Forward Almogavars! Let us go there to make flesh, the wild beasts are hungry!

Sicilian Vespers
Sicilian Vespers

Sicilian Vespers

On March 30, 1282, Peter III of Aragon waged war on Charles of Anjou after the Sicilian Vespers for the possession of Naples and Sicily. The Almogavars formed the most effective element of his army. Their discipline, ferocity and the force with which they hurled their javelins made them formidable against heavy cavalry of the Angevin armies. They fought against cavalry by attacking the enemies’ horses instead of the knights themselves. Once a knight was on the ground he was an easy victim of an Almogavar.

De Flor recruited Almogaver soldiers left unemployed with the Peace of Caltabellotta in 1302 by the Crown of Aragon who opposed the French dynasty of Anjou.

Andronicus II Palaeologus

The Battle of Bapheus occurred on 27 July 1302 between an Ottoman army under Osman I and a Byzantine army under George Mouzalon. The battle ended in a crucial Ottoman victory, cementing the Ottoman state and heralding the final capture of Byzantine Bithynia by the Turks. Bapheus was the first major victory for the nascent Ottoman emirate, and of major significance for its future expansion: the Byzantines effectively lost control of the countryside of Bithynia, withdrawing to their forts, which, isolated, fell one by one. The Byzantine defeat also sparked a massive exodus of the Christian population from the area into the European parts of the Empire, further altering the region’s demographic balance. Coupled with the disaster of Magnesia, which allowed the Turks to reach and establish themselves on the coasts of the Aegean Sea, Bapheus thus heralded the final loss of Asia Minor for Byzantium.

The  Byzantine emperor Andronicus II Palaeologus had to do something about the rising threat of the Ottoman Turks.

In 1303 Roger de Flor and the Catalan Company were commissioned by the Byzantine emperor Andronicus II Palaeologus and his son the co-emperor Michael IX Palaeologus to help them fight the Ottoman Turks.

Andronicus II Paleologus (1282 - 1328), fresco in the Holy Monastery of Prodromos in Serres
Andronicus II Paleologus (1282 – 1328), fresco in the Holy Monastery of Prodromos in Serres

Roger de Flor’s commission was sanctioned by the Aragonese, rulers in Sicily and southern Italy, who were quite eager to rid themselves of unemployed and unruly soldiers. Roger de Flor departed with 39 galleys and transports carrying around 1,500 knights and 4,000 Almogavars, special foot soldiers employed mainly serving the kingdom’s interests in the Mediterranean Sea, especially by the Crown of Aragon.

Roger de Flor arrived in Constantinople with the help of king Frederick III of Sicily in 1303, and married the niece of Andronicus, daughter of the Tsar of Bulgaria, and was named Grand Duke (head of the fleet).

The Catalan Company's itineraries in Anatolia and the Balkans
The Catalan Company’s itineraries in Anatolia and the Balkans

Roger de Flor campaigned with his Company in Anatolia, defeating the Turks but also engaging in widespread violence and looting of the Byzantine inhabitants. By this point, the Catalans, were considered by the Byzantines to be little better than brigands and freebooters. The successes had inflated the already arrogant De Flor, leading him to entertain plans of establishing his own dominion in Anatolia.

Roger de Flor entering Constantinople
Roger de Flor entering Constantinople

This put him at odds with the Byzantine Emperor, and the indiscipline of the Almogavars marked the end of Roger de Flor. On 30 April 1305, he was slain along with 300 cavalry and 1,000 infantry by theAlans, another group of mercenaries at the service of the Emperor. Roger had been in Adrianopolis (modern Edirne) attending a banquet offered by Emperor Michael. The emperor later attacked Gallipoli attempting to conquer the city from the remnants of the Company under the command of Berenguer d’Entença who had arrived with 9 Catalan galleys. The attack was unsuccessful, but it largely decimated the Company. Berenguer d’Entença was captured by the Genoese shortly after, and later liberated. The Company had only 206 horsemen, 1,256 foot soldiers left and no clear leader when Emperor Michael attacked, trusting in his numerical superiority, only to be defeated in Battle of Apros in July 1305.

Thus began the Catalan Vengeance.  For two years, the Catalan Company raided and ravaged the Thracian countryside.  They sacked Rodosto, brutally hacking apart every man, woman, and child in revenge for what was done to their brothers and their leader.  Although they had no siege works and so could not sack the walled cities, no Greek army could stand against them.  The emperor was forced to watch as the Catalans burnt the undefended outskirts of Constantinople.  So thorough was their domination that the two year pillage of Thrace ended not because they were forced out, but because there simply was not enough places that they could pillage for food.

Coat of Arms of Roger de Flor
Coat of Arms of Roger de Flor

The Battle of Gallipoli

One fascinating episode during the vengeance was the Battle of Gallipoli.  In 1306, the Catalan Company left their camp in Gallipoli and pursued the Alan force that had murdered their leader.  The 9,000 Alani were fleeing north-west to their homelands.  The Catalans caught up with them and butchered all but 300 in perhaps their most difficult battle.

Meanwhile, a contingent of Genoese mercenaries, at the Byzantine Emperor’s behest, attacked the poorly defended camp at Gallipoli.  The Company’s quartermaster, Ramon Muntaner, had at his command 7 horsemen, 133 infantry (mostly sailors and wounded Almughavars), and all the wives of the Catalan Company.  So he equipped the women and had them defend the walls under relentless Genoese crossbow barrages.  One wife refused to leave her post despite being wounded five times(!) in the face(!).  She stated that she would not surrender the honor of fighting in her husband’s place, except in death.

Finally the Genoese had run out of arrows, and the general berated them for being turned back in their assault of the walls by women.  Muntaner ordered his 6 remaining horsemen and 100 infantry to prepare to assault!  He had them discard their heavy armor now that the enemy had run out of ammunition, and opened the gates.  The surprising ferocity of their attack sent the Genoese reeling.  Their general was cut down in the first attack, and the will of the attackers was broken.  They fled and would have been cut down by the exhausted Catalans of Muntaner’s garrison were it not for a small company of Genoese reserves.

When the main body of the Catalan Company heard of the attack on their camp, they raced back and secured it.  But now the Company was at an impasse.  They had exacted what revenge they could, and the countryside was barren.  Worse, despite receiving reinforcements Spain and Sicily, the lords of these reinforcements clashed with the leaders of the Company.  The Catalan Company had begun to consume itself.  This growing rivalry persisted as the Catalan Company decided to head west, into Thessaly and down into Greece.  These struggles ended in bloodshed, and the expulsions/departure of some of the lords (including the famed Muntaner, who left more of disgust).

Erechteum and Frankish Tower on the Acropolis of Athens
Erechteum and Frankish Tower on the Acropolis of Athens

The Catalan Company in Athens

In 1310, Gautier or Walter V of Brienne, Duke of Athens, hired the Catalan Company to fight the Byzantine Greeks encroaching on his territory.

After the Company had successfully reduced his enemies, he attempted to expel the Company from Athens with their pay in arrears. The Company refusing this, Walter marched out with a strong force of French knights from Athens, the Morea and Naples and Greek foot from Athens. Walter’s army met the Catalans at the Battle of Cephissus (or Halmiros or Orchomenos). On the 15 March 1311 an army of 700 Frankish Knights, 2,300 cavalry and 12,000 foot soldiers led by Walter V of Brienne, met the Catalan Company of 3,000 of which 500 cavalry. There was also a contingent of 2,000 Turks standing by, to take the side of the winners.

The day before the battle, the Company flooded the battle field with the waters of Cephissus (Kiffissos) river, and made it very difficult for the heavy knights’ cavalry to move, thus becoming prey to the agile and light  cavalry of the Company.

The Catalans won a devastating victory, killing Walter and almost all of his cavalry, and seizing his Duchy of Athens, excepting only the Lordship of Argos and Nauplia.

The battle marks the beginning of the Catalan domination of Athens (1311-1388).

Coat of arms of the Aragonese Kings
Coat of arms of the Aragonese Kings

In 1312, the Catalan Company appealed to Frederick III of Sicily to take over the duchy and he complied by appointing his second born son, Manfred of Sicily as Duke of Athens and Neopatria. The arms seen above are those of the Aragonese Kings of Sicily under which the Duchy of Athens came. (The Duchy of Athens)

The Catalan rule was to last until 1388–1390 when they were defeated by the Navarrese Company under Pedro de San Superano, Juan de Urtubia, and allied with the Florentines under Nerio I Acciaioli of Corinth. His descendants controlled them until 1456 when they were conquered by the Ottoman Empire. By that time, like many military enterprises, the Great Company had faded out of history.

Coat of Arms of the Duchy of Neopatria
Coat of Arms of the Duchy of Neopatria

The Duchy of Neopatria 

In 1318-1319 the Catalan Company, after having conquered most of the Duchy of Athens, expanded into the territories of the Despotate of Epirus in southern Thessaly, under Alfonso Frederick, the infante of the Kingdom of Sicily. The new territories were created a duchy and united with the Duchy of Athens as new possessions of the Crown of Aragon. The Duchy was divided into the captaincies of Siderokastron, Neopatria, New Patras (modern Ypati, Υπάτη), and Salona (modern Amfissa).

The Duchy of Neopatria
The Duchy of Neopatria

Part of the Duchy’s possessions in Thessaly was conquered by the Serbs of Stefan Dusan in 1337. In 1377, the title of Duke of Neopatria was assumed by Peter IV of Aragon. It was preserved among the subsidiary titles of his successors, and is still included in the full title of the Spanish monarchs.

The attacks of the Byzantine Empire progressively diminished the territory of the duchy until what was left of it fell completely into the hands of the Republic of Florence in 1390.

The Catalan Chronicle

Ramon Muntaner, one of the ringleaders of the Catalan Company’s expedition, recounted the adventures of the Almogaver army in the eastern Mediterranean in his Chronicle.

The Catalan Chronicle by Ramon Muntaner
Manuscript of the Catalan Chronicle

Ramon Muntaner (1265-1336) began to write the Crònica in 1325, at his estate of Xilvella, some sixteen years after leaving the Almogavars, and probably finished some three years later, in 1328. Muntaner’s Crònica is presented as an autobiography (in which the writer from Peralada takes on the role of counselor and political-military strategist) and, at the same time, as an historic memoir of the past of his kings (in order to justify the politics of the Crown of Aragon, the glorious past of the kingdom, and the even better future that must arrive), in which Muntaner appears as a exemplary and proud subject. (Xavier Bonillo Hoyos)

“The Catalan Chronicle is a vitally important source for warfare in northwestern Asia Minor and the eastern Balkans in the early 14th century. The author, Muntaner, was secretary and paymaster of the Catalan Company, an experienced mercenary formation that had previously fought in Sicily. His account is particularly important because, as paymaster, Muntaner had accurate daily figures at his disposal of the numbers of troops in the Company and gves plausible information about logistic problems, i.e. the acquisition of grain, other foodstuffs and fodder. The relative size of armies and their supply needs can therefore be computed from his figures with a degree of accuracy, as also casualties. There are other details often omitted from the standard accounts that deserve particular attention from Byzantinists. Firstly, the Catalans had brought their families with them to the Byzantine empire. Their ruthless fighting methods were thus a consequence of the fact that they were endeavouring to ensure the survival of a whole society that had migrated inside the frontiers of the Byzantine state. Secondly, it is apparent that the Catalan Company became the rallying point for many disaffected people who joined their fighting forces. Among them were dispossessed Greek soldiers and peasants, as well as clans of Turkish fighters from Asia Minor, who trusted the honesty of the Catalans more than that of their own political and military elites. The Catalan Company owed its successful recruitment of men to a range of grievances against the Byzantine state and its co-emperors, Andronikos II and Michael IX Palaiologos, who in Mutaner’s view had betrayed the original treaty and chrysobulls placing the Compnay under Byzantine authority. The Catalan Company was to some extent an experiment in multi-ethnic military democracy based on talent, courage and mutual need, in constrast to the divisive and grasping aristocratic politics of the Byzantine system. Third, Muntaner provides important indications about the laws of war. After Michael IX’s assassination of Catalan leader Roger de Flor, the Company challenged emperor Andronikos II to judicial combat, consisting of one, or ten, or a hundred champions on each side–the first examples of which date from the reign of the previous emperor, Michael VIII Palailogos. It is a good example of how the employment of western ‘barbarian’ mercenaries resulted in the modification (or perhaps hybridization) of the Byzantine law of war to accomodate the ‘barbarian’ systems of customary law that existed outside medieval Graeco-Roman positive and customary legal practice. “(Amazon, Dr. F. R. Trombley)  

Cucina Povera (or why Synthesis is more than the addition of the parts)

This is an original recipe that was conceived and executed in Munich during my last visit to Manolis and Marion in November 2009.

Marion (Manolis’ wife for the uninitiated) who is an accomplished cook, had prepared among other dishes salt cod in a tomato sauce, and cheek peas in the oven. She had also bought a wonderful delicious sausage from Spain, the one with whole chunks of fat in it. They are very delicious, but require a robust stomach.

As we were discussing about food and tastes, it became apparent to me that the next day we will have a lot of leftovers, a little bit of each dish and a few pieces of the sausage (chorizo). One of the themes of the conversation was the combination of pork products with seafood in Catalonia and the Basque country.

I therefore thought of combining the pieces of sausage left with the cod, and add some cheek peas to the lot. The container of all of these would be a mix of eggs and thinly sliced peppers. I even created a drawing of the dish.

Please disregard the rather dramatic “Teufels Dreieck” which means “Devil’s Traingle” in German. It was the tentative name for the dish, but it was dropped after Athina commented that it was rather unsuitable for such a nice tasting dish.

The dish remains without name to date, but as it is a classical example of “cucina povera”, or “cooking with leftovers”, I decided to name the article accordingly.

Take a deep round baking dish and put the slices of the sausage in a way that they form a triangle.Put in a very hot over (250 Celsius) and let the sausage fat to soften for 10 minutes.

Add thinly sliced peppers, the more colors the better, and then the cod flakes and the cheek peas.

Whisk 6 eggs and pour them over the triangle. Bake in 200 Celsius for 20 minutes and serve piping hot.

The result was more than rewarding. The mix of the sausage and the salted cod worked beautifully, the fish standing up to the ferocious attack of the strong animal. The cheek peas acted like the buffer zone between the two war camps, while the eggs and the peppers softened the impact of the competing tastes. What a dish!

Therefore, in food as in life, we can safely conclude that synthsesis is more than adding things together. This is a good example of the case.

Fish and Seafood in the Boqueria Market, Barcelona

Today I peesent some pictures of fishes and seafood from the Boqueria Market in Barcelona.  

Bacalao (Cod) 

Bacalao
Bacalao

Dorada (Dory)

Dorada
Dorada

Escorpornas (Scorpion)

Escorpona
Escorpona

St Pierre

San Pietro
San Pietro

 Unknown

fish

Rodaballo (Turbot). Note the dark colouring of the fish, especially compared to the ones of the Eastern Mediterranean, which feature pink colours.  

Turbot
Turbot

Tuna 

Tuna
Tuna

Navajas (razor clams). A perfect delicacy, as you can taste it in the food stalls inside the Boqueria, with parsley and garlic.  

Navajas
Navajas

Navajas

Navajas
Navajas
Navajas
Navajas

A rich variety of crabs all over! It is like a dream.

Centollas (spider crabs)

Centollas
Centollas

Necoras (Velvet crabs)

Necoras
Necoras

Buey vivo (edible crab, cancer pagurus)

Bueys
Bueys

Langostas (lobsters)

Langostas
Langostas

Langostinos (king prawns)

Langostinos
Langostinos

Gambas

Gambas
Gambas

Carabineros

Carabineros
Carabineros

Camaros

Camaros
Camaros

Galeras

Galeras
Galeras

Cigalas

shellfish

 

Crabs
Crayfish

Neichel Restaurant Barcelona

Update 2021: The Neichel Restaurant has been closed.

The Neichel restaurant in Barcelona has a tough job to do. The owner chef Jean Louis Neichel comes form Strasbourg, in Alsace and has to compete with the accomplished chefs of the Catalan cuisine. But he is no stranger to this competition. For 8 years, until 1980 he was the chef of “El Bulli”, and since 1981 he has maintained a very high gastronomic level at the “Neichel” restaurant in Barcelona.  Located in a nice quite neighborhood of Barcelona, the discrete restaurant promises a lot. Lets see what it delivers.

"Sea and Mountain" salad
“Sea and Mountain” salad

The menu calls this a “small” salad! It is quite obvious that the chef has a good sense of humour! Look at the layout of the dish! The chef is an amateur painter, and it shows! The tastes of pickled duck carpaccio, foie gras, spider crab and lobster were married discretely and with confidence. Chef Neichel is one of the first who dared to separate the ingredients in a way that each stood alone yet they all complimented the others.

Seafood glory
Seafood glory

The name is mine, but I could not resist. Baby squid, scallop, fish of the day, ccockle, ratatouille and spinach rigatoni, all in a divine squid sauce full of flavours.

beef1

Braised veal cheek, shallot compot with cassis, truffled mashed potatoes, sweet potato chips and caramelized quince.

Deserts
Deserts

The deserts were smooth and silky, but it was a shame to have to destroy the harmony of colours on the plate!

The dining room
The dining room

The dining room is a very warm place, and the view of the garden a delight!

Eau de vie
Eaux de vie

The glorious eaux de vie of Alsace could not be absent!

Display of chefs and cooks
Display of chefs and cooks

After the meal I visited the kitchen where I saw this huge display full of chefs and cooks from all places on earth!

I really enjoyed the meal and the service and the ambience of Neichel, it is a restaurant where you can forget everything and really enjoy the food and the drinks, served by true professionals. And the value for money ratio is outstanding. I highly recommend it to all visitors of Barcelona.

Ramon Freixa, Barcelona – Tradition, tradition, tradition!

This is a quick note on my visit to Ramon Freixa’s restaurant in Barcelona, El Raco d’en Freixa.

I wanted to taste the traditional Catalan cuisine, so I got the “Menu Tradicion” and hoped for the best. In what follows I will present the dishes, their photos and the impressions that have stayed with me after this visit.

Amuse bouche (literally)
Amuse bouche (literally)

It is absolutely wonderful to walk into a two-Michelin star restaurant (according to some Spanich critics Freixa should have three stars) and see normal people, enjoying themselves, having a wonderful time at very reasonable prices! But this is Barcelona, this is Cataluna! I would have expected nothing less!

Every little bite of the amuse bouche  was delicious, while the sweet potato chips were superb. The little drink is now erased from my memory.

Bread and butter
Bread and butter

Bread and butter that by themselves can feed  you in the best way! The quality of the butter combined with the crispy delicious bread, put everything at risk, as the stomach can easily be filled.

Pan con tomate - Bread with tomato
Pan con tomate - Bread with tomato

The incredible Catalan delicacy that unites the rich and the poor: bread with tomato!

Llonganissa de Vic
Llonganissa de Vic

Long, thin dry-cured Catalan sausage. Please note that this is the first dish of the menu!

Raviolis de patata
Raviolis de patata

Potato Ravioli  stuffed with blood sausage  and white soft beans of the ganxet variety. Amazing combination of tastes, the soft succulent beans break into the intensity of the blood sausage while the crispy potato ravioli skin provides the variety in texture that entertains even the most demanding palate.

Fishermen's soup with garlic toast fingers
Fishermen's soup with garlic toast fingers

Fishermen’s soup, with hake and bacalao, served with delicious garlic toast fingers. It is a soft, smooth, low key dish, that prepares you for the upcoming storm of flavours.

Canelones
Canelones

The caneloni that came next were made with three different roasted meats, and were divine! Full flavour, smooth texture, soft and juicy skin!

Bacalao +
Bacalao +

This dish was the absolute masterpiece of the menu. A juicy and fleshy chunk of bacalo served with snails and pig’s trotters! Unbelievable subtlety and softness in a dish that combines the sea and the earth.

Fricando +
Fricando +

It if were not for the “bacalao con pies de cerdo y caracoles” (the previous dish) I would happily declare this beef stew as the champion! Wonderful flesh, superbly cooked slowly until it becomes soft and delicious, with the tasty mountain mushrooms “moixernons”. It was served with garlic cloves (like candy) and the green stuff that was absolutely amazing: bitter, crunchy, full of flavour!  This dish is like a volcano of flavours!

Thousand leaves pastry with double cream
Thousand leaves pastry with double cream

I could easily eat ten of these, they were divine, light, puffy, while the smell of butter emerging from the leaves has not left me to date! At this stage the chef, Ramon Freixa started going around the tables. A low key polite man, made an excellent impression on me.

Coffee sweets
Coffee sweets

As expected, the restaurant offerred a superb “armonia de vinos” with the menu, so that the guest can enjoy a different wine with each dish, without having to order 5 bottles!  Just for the record, the price of this “degustacion” per person is lower than the price of an average bottle of wine! This is what I call civilization!