Delicioso

A History of Food in Spain

Maria Jose Sevilla

$59.99

Hardback

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English

Reaktion Books
12 November 2019

Social & cultural history; Food & society; National & regional cuisine

Series: Foods and Nations

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.

By: Maria Jose Sevilla
Imprint: Reaktion Books
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm,
ISBN: 9781789141375
ISBN 10: 1789141370
Series: Foods and Nations
Pages: 344
Publication Date: 12 November 2019
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

María José Sevilla has for much of her career been a broadcaster and writer of Spanish food culture. Her 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.

Reviews for Delicioso: A History of Food in Spain

Like other works of art, dishes document culture. Sevilla shows us that the best way to enjoy Spanish history is by eating Spanish food, and that the best way to enjoy the food is by reading her account of the history. Buen provecho! --Felipe Fern ndez-Armesto, author of Food: A History An epic and very readable history of Spanish food culture from Palaeolithic times to the present day. Excellent and very interesting. --Lara Anderson, convenor of Spanish and Latin American studies, University of Melbourne