A01=Maria Jose Sevilla
Age Group_Uncategorized
Age Group_Uncategorized
andalusian
Author_Maria Jose Sevilla
automatic-update
basque
beans
castilian
catalan
Category1=Non-Fiction
Category=HBTB
Category=JBCC4
Category=JFCV
Category=NHTB
Category=WBN
chili peppers
climate
cocinas
cocoa
cooking
COP=United Kingdom
creativity
Delivery_Delivery within 10-20 working days
eggplant
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
flavour
folklore
food
food traditions
foodways
galician
geology
greek
history
immigration
influence
ingredients
innovation
jewish
Language_English
melting pot
middle east
moors
nonfiction
olive oil
PA=Available
pomegranates
pork fat
potatoes
Price_€20 to €50
PS=Active
regional
regional food
roman
SN=Foods and Nations
softlaunch
spain
spanish cuisine
tomatoes
tradition
Product details
- ISBN 9781789141375
- Dimensions: 156 x 234mm
- Publication Date: 14 Oct 2019
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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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, María José 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.
María José Sevilla's previous books include Life and Food in the Basque Country (1989), Spain on a Plate (1992) and Mediterranean Flavours (1995). She lives in London, UK, and the Sierra de Aracena in Andalusia, Spain.
