This is the first book in English to trace the History of the Food of Spain from antiquity to the present day. María José Sevilla skilfully weaves together the History of Spanish cuisine
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"This Book is
THIS IS ONE OF THE BEST BOOKS IN SPANISH CUISINE THAT YOU CAN EVER FIND
…and More
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!
MORE THAN 340 PAGES FULL OF FLAVOURS, CULTURE AND SPANISH CUISINE
María José Sevilla has for much of her career been a broadcaster and writer of Spanish food culture.
María José Sevilla has worked for many years in the field of Food and Wine. She is a cook, a writer and a broadcaster who has been at the center of the discovery of Spanish cuisine by chefs and food writers throughout the world.
She is a member of the British Guild of Food Writers, a holder of the Diploma of the Wine and Spirit Education Trust and a member of the Gran Orden de los Caballeros del Vino .
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.
Don’t take our word for it. Read the first few pages and have a taste of the History of Food in Spain
MORE THAN 340 PAGES FULL OF FLAVOURS, CULTURE AND SPANISH CUISINE
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.
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 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.
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.
