Delicioso PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Delicioso PDF full book. Access full book title Delicioso by María José Sevilla. Download full books in PDF and EPUB format.
Author: María José Sevilla
Publisher: Reaktion Books
ISBN: 1789141893
Category : Cooking
Languages : en
Pages : 368
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: María José Sevilla
Publisher: Reaktion Books
ISBN: 1789141893
Category : Cooking
Languages : en
Pages : 368
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: F. Xavier Medina Ph.D.
Publisher: Bloomsbury Publishing USA
ISBN: 0313059683
Category : Social Science
Languages : en
Pages : 194
Get Book Here
Book Description
Spanish food culture has evolved around strong regional cuisines and representative elements. This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics. Spain's location at the crossroads of Europe and North Africa has made it a gastronomic melting pot, with Arab influences and New World ingredients particularly noted. Readers will learn about the unique food culture in each region and how food practices and dishes in the Iberian Peninsula have developed over the centuries. Typical dishes and drinks, especially the Spanish wines, are described in context, with many accompanying recipes. Gastronomy in Spain has always been of utmost importance. Recently, the new Spanish gastronomy has taken center stage with internationally recognized chefs. Spaniards are shown to be extremely social eaters and drinkers who like to eat out. The everyday routine of eating out, such as at work and school, is clarified as well. Home cooking and the Spanish kitchen get special attention. Finally, although Spanish food has always been associated with the highly touted Mediterranean diet, health concerns about current eating trends are discussed. A timeline, a chronology, and illustrations round out the coverage.
Author: Rafael Climent-Espino
Publisher: Vanderbilt University Press
ISBN: 0826504205
Category : Social Science
Languages : en
Pages : 409
Get Book Here
Book Description
A foundational text in the emerging field of Latin American and Iberian food studies
Author: Denna Algeo
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 70
Get Book Here
Book Description
Word on the street is that your food leaves travelers from all over the world drooling. Of course, everyone knows that no trip is ever complete without feasting or gorging on local cuisine. The Northern part of Spain is no exception. This book covers the wonderful flavors of both Basque and Catalonian dishes. Each recipe will amaze you. Recipes include items for breakfast, appetizers, and soups, tapas, main dishes, and dessert. Tapas are classic Spain, little plates, which when eating several, can become an entire meal - or better yet, a social occasion where there is lots of conversation and partying.
Author: Jose Pizarro
Publisher: Kyle Books
ISBN: 9781906868093
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Presents more than 150 recipes containing traditional foods of Spain's La Mancha region, accompanied by details on Spanish culture and cuisine.
Author: Matt Goulding
Publisher: HarperCollins
ISBN: 0062394142
Category : Cooking
Languages : en
Pages : 239
Get Book Here
Book Description
Winner of the 2017 IACP Award: Literary or Historical Food Writing Gourmand World Cookbook Award Winner: Culinary Travel Amazon Best Book of November (2016): Cookbooks, Food and Wine Financial Times Best Books of 2017: Food and Travel "Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish,took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times) Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.” Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.
Author: Lara Anderson
Publisher: Boydell & Brewer Ltd
ISBN: 1855662469
Category : Cooking
Languages : en
Pages : 188
Get Book Here
Book Description
The book is the first to analyse the textual construction of a national Spanish cuisine in the late nineteenth and early twentieth century. This book looks at the textual attempts to construct a national cuisine made in Spain at the turn of the last century. At the same time that attempts to unify the country were being made in law and narrated in fiction, Mariano Pardo de Figueroa (1828-1918) and José Castro y Serrano (1829-96), Angel Muro Goiri (1839 - 1897), Emilia Pardo Bazán (1851-1921) and Dionisio Pérez (1872-1935) all tried to find ways of bringing Spaniards together through a common language about food. In line with this nationalist goal, all of the texts examined in this book contain strategies and rhetoric typical of nineteenth-century nation-building projects. The nationalist agenda of these culinary textscomes as little surprise when we consider the importance of nation building to Spanish cultural and political life at the time of their publication. At this time Spaniards were forced to confront many questions relating to their national identity, such as the state's lackluster nationalizing policies, the loss of empire, national degeneration and regeneration and their country's cultural dependence on France. In their discussions about how to nationalize Spanish food, all of the authors under consideration here tap into these wider political and cultural issues about what it meant to be Spanish at this time. Lara Anderson is Lecturer in Spanish Studies at the Universityof Melbourne.
Author: Gene Dekovic
Publisher:
ISBN:
Category : Cookery, Spanish
Languages : en
Pages : 52
Get Book Here
Book Description
Author: Professor Eamonn Rodgers
Publisher: Routledge
ISBN: 1134788592
Category : Foreign Language Study
Languages : en
Pages : 615
Get Book Here
Book Description
Some 750 alphabetically-arranged entries provide insights into recent cultural and political developments within Spain, including the cultures of Catalonia, Galicia and the Basque country. Coverage spans from the end of the Civil War in 1939 to the present day, with emphasis on the changes following the demise of the Franco dictatorship in 1975. Entries range from shorter, factual articles to longer overview essays offering in-depth treatment of major issues. Culture is defined in its broadest sense. Entries include: *Antonio Gaudí * science * Antonio Banderas * golf * dance * education * politics * racism * urbanization This Encyclopedia is essential reading for anyone interested in Spanish culture. It provides essential cultural context for students of Spanish, European History, Comparative European Studies and Cultural Studies.
Author: Jodi Campbell
Publisher: U of Nebraska Press
ISBN: 0803296592
Category : Cooking
Languages : en
Pages : 288
Get Book Here
Book Description
Research on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food. At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. People perceived themselves and others as belonging to clearly defined categories of gender, status, age, occupation, and religion, and each of these categories carried certain assumptions about proper behavior and appropriate relationships with others. Food choices and dining customs were effective and visible ways of displaying these behaviors in the choreography of everyday life. In contexts from funerals to festivals to their treatment of the poor, Spaniards used food to display their wealth, social connections, religious affiliation, regional heritage, and membership in various groups and institutions and to reinforce perceptions of difference. Research on European food culture has been based largely on studies of England, France, and Italy, but more locally on Spain. Jodi Campbell combines these studies with original research in household accounts, university and monastic records, and municipal regulations to provide a broad overview of Spanish food customs and to demonstrate their connections to identity and social change in the sixteenth and seventeenth centuries.
