Full Description
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.
Contents
Introduction
one A Land at the Edge of the Unknown
two Moors, Jews and Christians
three Life in the Castle
four A Golden Age
five Madrid, Versailles, Naples and, Best of All, Chocolate
six Politics at the Table
seven Hunger, Hope and Success
eight The Cocinas of Spain
References
Select Bibliography
Acknowledgements
Photo Acknowledgements
Index
