000			02852cam a2200421Ii 4500
001			991022905730202122
005			20220308105040.0
008			190211s2019 enka b 001 0 eng d
015			_aGBB9F2152 _2bnb
016	7		_a019532219 _2Uk
020			_a1789141370 _qhardcover
020			_a9781789141375 _qhardcover
020			_z9781789141894 (ebook)
035			_a(EXLNZ-01UWI_NETWORK)9913276297602121
035			_a(OCoLC)1085145986
035			_a(OCoLC)on1085145986
035			_a(YBP)16028496
040			_aYDX _beng _erda _cYDX _dBDX _dUKMGB _dOCLCO _dOCLCF _dOCLCQ _dYDXIT _dYDX _dTOH _dZAQ _dJYJ _dMiTN
043			_ae-sp---
050		4	_aTX360 .S7 _bS48 2019
082	0	4	_a641.30946 _223
100	1		_aSevilla, María José,
245	1	0	_aDelicioso : _ba history of food in Spain / _cMaría José Sevilla.
264		1	_aLondon, UK : _bReaktion Books, _c2019.
300			_a343 pages : _billustrations (some color) ; _c24 cm.
336			_astill image _2rdacontent
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
490	1		_aFoods and nations
504			_aIncludes bibliographical references (pages 321-326) and index.
505	0		_aA land at the edge of the unknown -- Moors, Jews and Christians -- Life in the castle -- A golden age -- Madrid, Versailles, Naples and, best of all, chocolate -- Politics at the table -- Hunger, hope and success -- The cocinas of Spain.
520			_aSpanish 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.
650		0	_aCooking, Spanish _xHistory.
650		0	_aFood habits _zSpain.
650		0	_aFood _zSpain _xHistory.
830		0	_aFoods and nations
999			_c506665 _d506665