Author: Jacques Casanova de Seingalt
Publisher: BoD – Books on Demand
ISBN: 3734014875
Category : Fiction
Languages : en
Pages : 134

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Book Description
Reproduction of the original: Spanish Passions: Spain by Jacques Casanova de Seingalt

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Book Description

Author: CreateSpace
Publisher:
ISBN: 9781470189815
Category :
Languages : en
Pages : 86

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Book Description
Spanish Passions - Spain

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Book Description

Author: Elizabeth Lennox
Publisher: Elizabeth Lennox
ISBN: 194407869X
Category : Fiction
Languages : en
Pages : 91

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Book Description

Author: CreateSpace Independent Publishing Platform
Publisher:
ISBN: 9781470189778
Category :
Languages : en
Pages : 78

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Book Description
Spanish Passions - Expelled from Spain

Author: JJacques Casanova JJacques Casanova de Seingaltacques Casanova de Seingalt
Publisher:
ISBN: 9781490358710
Category :
Languages : en
Pages : 86

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Book Description
Spanish Passions - SpainBy JJacques Casanova de Seingaltacques Casanova de Seingalt

Author: Jacques Casanova de Seingalt
Publisher: BoD – Books on Demand
ISBN: 373401493X
Category : Fiction
Languages : en
Pages : 101

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Book Description
Reproduction of the original: Spanish Passions: Florence to Trieste by Jacques Casanova de Seingalt

Author: Giacomo Casanova
Publisher:
ISBN:
Category : Adventure and adventurers
Languages : en
Pages : 766

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Book Description

Author: María José Sevilla
Publisher: Reaktion Books
ISBN: 1789141893
Category : Cooking
Languages : en
Pages : 368

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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.