Items related to Delicioso: A History of Food in Spain (Foods and Nations)
Delicioso: A History of Food in Spain (Foods and Nations) - Softcover
Book 6 of 10: Foods and Nations
Synopsis
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world.
This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.
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About the Author
María José Sevilla is the author of Life and Food in the Basque Country, Spain on a Plate, and Mediterranean Flavours, among other books. She lives in London.
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Delicioso: A History of Food in Spain (Foods and Nations)
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Delicioso: A History of Food in Spain (Foods and Nations)
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paperback. Condition: Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD PAPERBACK Standard-sized. Seller Inventory # M1836390815Z3
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Paperback. Condition: new. Paperback. Spanish cuisine is a melting-pot of cultures, flavours and ingredients: Greek and Roman, Jewish, Moorish and Middle Eastern. It has been enriched by its climate, geology and spectacular topography, which have encouraged a variety of regional food traditions and 'Cocinas', such as Basque, Galician, Castilian, Andalusian and Catalan. It has been shaped by the country's complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. It has continually evolved with the arrival of new ideas and foodstuffs from Italy, France and the Americas, including cocoa, potatoes, tomatoes, beans, and chilli peppers.This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for aubergines and pomegranates, Mara Jose Sevilla skilfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country's changing relationship to food and cookery.'Take a deep dive into Spanish cuisine from prehistory to Ferran Adri.[this] illustrated book is a dense, scholarly survey.' Florence Fabricant, New York Times'Like other works of art, dishes document culture. Mara Jose Sevilla shows us that the best way to enjoy Spanish history is by eating Spanish food, and that the best way to enjoy the food is by reading her account of the history. Buen provecho!' Felipe Fernndez-Armesto, author of Food: A History This is the first book in English to trace the history of the food of Spain from antiquity to the present day. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781836390817
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Delicioso
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Delicioso
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Paperback. Condition: New. Spanish cuisine, a rich tapestry of cultures, flavours and ingredients, has been shaped by Greek, Roman, Jewish, Moorish and Middle Eastern influences. The diverse climate and geography of Spain have fostered a variety of regional food traditions, including Basque, Galician, Castilian, Andalusian and Catalan. Over time, the cuisine has evolved with new ingredients from Italy, France and the Americas, such as cocoa, potatoes, tomatoes, beans and chili peppers.Now in paperback, this is the first English-language book to trace the history of Spanish food from antiquity to today. María José Sevilla masterfully intertwines the history of Spanish cuisine with the factors that have shaped its development and characteristics, highlighting Spain's evolving relationship with food and cookery. Seller Inventory # LU-9781836390817
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