Cloth $39.00 ISBN: 9781789141375 Published December 2019 For sale in North and South America only
An e-book edition will be published.

Delicioso

A History of Food in Spain

María José Sevilla

Delicioso

María José Sevilla

Distributed for Reaktion Books

344 pages | 80 color plates, 20 halftones | 6 x 9 1/4
Cloth $39.00 ISBN: 9781789141375 Published December 2019 For sale in North and South America only
E-book $39.00 ISBN: 9781789141894 Published October 2019
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.
Review Quotes
Florence Fabricant | New York Times
"In the past two decades, the reputation of Spanish food on the world’s culinary stage has skyrocketed, with chefs like Ferran Adrià, the Roca brothers, the Arzaks and José Andrés in the lead. But as Delicioso, a new history of Spanish food explains, it is not a sudden phenomenon. The illustrated book is a dense, scholarly survey that starts with prehistory some 80,000 years ago. It traces the contributions to the Spanish table by ancient Rome; Moorish, Christian and Jewish cultures; European royalty; and foods of the New World. The effects of social and political change, years of war and the rise of the influential Spanish chefs of today are covered, as are ingredients like olives, anchovies and chocolate; markets; dishes like cocido; and time-honored utensils. There’s a quick survey of food across Spain, region by region."
Gourmand World Cookbook Awards: UK Award for the Best Culinary History Book
Won
Felipe Fernández-Armesto, author of "Food: A History"
"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!"
Lara Anderson, convenor of Spanish and Latin American studies, University of Melbourne
"An epic and very readable history of Spanish food culture from Palaeolithic times to the present day. Excellent and very interesting."
For more information, or to order this book, please visit https://www.press.uchicago.edu
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