Take a deep dive into Spanish cuisine from prehistory to Ferran Adrią . . . [ this] 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. Theres a quick survey of food across Spain, region by region. * Florence Fabricant, The New York Times * Sevillas 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. Marķa José 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 Fernįndez-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 *
