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Author: María José Sevilla
Publisher: Reaktion Books
ISBN: 1789141893
Category : Cooking
Languages : en
Pages : 344
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Book Description
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.
Author: María José Sevilla
Publisher: Reaktion Books
ISBN: 1789141893
Category : Cooking
Languages : en
Pages : 344
Get Book Here
Book Description
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.
Author: Carolyn A. Nadeau
Publisher: University of Toronto Press
ISBN: 1442624973
Category : Cooking
Languages : en
Pages : 335
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Book Description
In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays.” Through an inventive and original engagement with this text, Carolyn A. Nadeau explores the shifts in Spain’s cultural and gastronomic history. Using cooking manuals, novels, poems, dietary treatises, and other texts, she brings to light the figurative significance of foodstuffs and culinary practices in early modern Spain. Drawing on the work of Pierre Bourdieu and Stephen Mennell, Food Matters reveals patterns of interdependence as observed, for example, in how Muslim and Jewish aversion to pork fired Spain’s passion for ham, what happened when New World foodstuffs entered into Old World kitchens, and how food and sexual urges that so often came together, regardless of class, ethnicity, or gender, construct moments of communal celebration. This mouth-watering tour of the discourses of food in early modern Spain is complemented by an appendix that features forty-seven recipes drawn from contemporary sources.
Author: James Graham-Campbell
Publisher: Aarhus Universitetsforlag
ISBN: 8771244271
Category : Social Science
Languages : en
Pages : 450
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Book Description
The two volumes of The Archaeology of Medieval Europe will together comprise the first complete account of medieval archaeology across Europe. Archaeologists from academic institutions in fifteen countries are collaborating to produce these two books of sixteen thematic chapters each. In addition, every chapter will feature a number of 'box-texts', by specialist contributors, highlighting sites or themes of particular importance. The books will be comprehensively illustrated throughout, in both colour and b/w, including line drawings and specially commissioned maps. This ground-breaking set, which is divided chronologically into two (Vol. 1 extending from the Eighth to Twelfth Centuries AD, and Vol. 2 from the Twelfth to Sixteenth Centuries - to appear 2008), will enable readers to track the development of different cultures, and of regional characteristics, throughout the full extent of medieval Catholic Europe. In addition to revealing shared contexts and technological developments, the complete work will also provide the opportunity for demonstrating the differences that were inevitably present across the Continent - from Iceland to Italy, and from Portugal to Finland - and to study why such differences existed.
Author: José L. Quiles
Publisher: CABI
ISBN: 1845930681
Category : Medical
Languages : en
Pages : 401
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Book Description
Discussions on the various health promoting and disease preventing properties of olive oils and its components are presented, with focus on cardiovascular diseases, neoplasms and diabetes and other metabolic disorders. Also, chapters on the chemical composition and physicochemical properties of olive oils, including the various methods used to analyse them, are presented.
Author: Montserrat Piera
Publisher: University of Arkansas Press
ISBN: 1610756428
Category : Social Science
Languages : en
Pages : 287
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Book Description
Forging Communities explores the importance of the cultivation, provision, trade, and exchange of foods and beverages to mankind’s technological advancement, violent conquest, and maritime exploration. The thirteen essays here show how the sharing of food and drink forged social, religious, and community bonds, and how ceremonial feasts as well as domestic daily meals strengthened ties and solidified ethnoreligious identity through the sharing of food customs. The very act of eating and the pleasure derived from it are metaphorically linked to two other sublime activities of the human experience: sexuality and the search for the divine. This interdisciplinary study of food in medieval and early modern communities connects threads of history conventionally examined separately or in isolation. The intersection of foodstuffs with politics, religion, economics, and culture enhances our understanding of historical developments and cultural continuities through the centuries, giving insight that today, as much as in the past, we are what we eat and what we eat is never devoid of meaning.
Author: James Graham-Campbell
Publisher:
ISBN: 9788779342903
Category : History
Languages : en
Pages : 518
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Book Description
Intends to enable readers to track the development of different cultures, and of regional characteristics, throughout the full extent of medieval Catholic Europe. Revealing shared contexts and technological developments, this work also provides the opportunity for demonstrating the differences that were inevitably present across the Continent.
Author: Lotika Varadarajan
Publisher:
ISBN:
Category : India
Languages : en
Pages : 444
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Book Description
Indian National Science Academy and Centro de Historia de Alem-Mar, Universidade Nova de Lisboa, Lisbon cooperated in the 9th International Seminar on Indo-Portuguese History in December 1998 held in the premises of the Academy.
Author: Ekkehard Schröder
Publisher: IRD Orstom
ISBN:
Category : Diet therapy
Languages : en
Pages : 444
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, Spanish
Languages : en
Pages : 812
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Book Description
Author: Bárbara Boloix-Gallardo
Publisher: BRILL
ISBN: 9004425810
Category : History
Languages : en
Pages : 598
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Book Description
A Companion to Islamic Granada gathers, for the first time in English, a number of essays exploring aspects of the Islamic history of this city from the 8th through the 15th centuries from an interdisciplinary perspective. This collective volume examines the political development of Medieval Gharnāṭa under the rule of different dynasties, drawing on both historiographical and archaeological sources. It also analyses the complexity of its religious and multicultural society, as well as its economic, scientific, and intellectual life. The volume also transcends the year 1492, analysing the development of both the mudejar and the morisco populations and their contribution to Grenadian culture and architecture up to the 17th century. Contributors are: Bárbara Boloix-Gallardo, María Jesús Viguera-Molíns, Alberto García-Porras, Antonio Malpica–Cuello, Bilal Sarr-Marroco, Allen Fromherz, Bernard Vincent, Maribel Fierro–Bello, Ma Luisa Ávila–Navarro, Juan Pedro Monferrer–Sala, José Martínez–Delgado, Luis Bernabé–Pons, Adela Fábregas–García, Josef Ženka, Amalia Zomeño–Rodríguez, Delfina Serrano–Ruano, Julio Samsó–Moya, Celia del Moral-Molina, José Miguel Puerta–Vílchez, Antonio Orihuela–Uzal, Ieva Rėklaitytė, and Rafael López–Guzmán.
