Description

Spanish cuisine, a rich tapestry of cultures, flavours and ingredients, has been shaped by Greek, Roman, Jewish, Moorish and Middle Eastern influences. The diverse climate and geography of Spain have fostered a variety of regional food traditions, including Basque, Galician, Castilian, Andalusian and Catalan. Over time, the cuisine has evolved with new ingredients from Italy, France and the Americas, such as cocoa, potatoes, tomatoes, beans and chili peppers.
Now in paperback, this is the first English-language book to trace the history of Spanish food from antiquity to today. Maria Jose Sevilla masterfully intertwines the history of Spanish cuisine with the factors that have shaped its development and characteristics, highlighting Spain’s evolving relationship with food and cookery.

Publisher Review

‘Take a deep dive Into Spanish cuisine from prehistory to Ferran Adria . . . [this] illustrated book is a dense, scholarly survey that starts with prehistory some 80,000 years ago.’ – Florence Fabricant, The New York Times
‘Sevilla’s history of Spain and surrounding islands through edibles incorporates cooking into an exacting cultural overview . . . A prize for the culinary section of public, high school, or college libraries. Highly recommended.’ – Choice ‘review of the week’
‘Like other works of art, dishes document culture. Maria Jose 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 Fernandez-Armesto, author of Food: A History
‘An epic and very readable history of Spanish food culture from Palaeolithic times to the present day. Very interesting.’ – Dr Lara Anderson, Convenor of Spanish and Latin American Studies, University of Melbourne