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Food Culture in Spain
Series: Food Culture around the World
 F. Xavier Medina

0-313-32819-6/978-0-313-32819-0

Description
Essential to the appreciation of Spanish culture, this book explores—and puts into context— regional cuisines, typical dishes, drinking and dining habits, cooking and the Spanish kitchen, celebrations, the venerable Mediterranean diet, and more.

Reviews:
-[C]overs typical dishes and drinks, Spanish wines, the evolution of home and restaurant cooking, and more. —MBR Bookwatch
-[P]rovides an overview of Spanish food and eating habits, taking into account the history and distinctive social, cultural, linguistic, geographical, political, and economic characteristics. Coverage includes the food culture in each region, how food practices and dishes in the Iberian Peninsula have developed over the centuries, and descriptions of typical dishes and drinks, especially Spanish wines, with many accompanying recipes. Other topics include typical meals, eating out, special occasions, and diet and health. —Reference & Research Book News
-Spanish food culture has evolved around strong regional cuisines and representative elements. This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics. Spain's location at the crossroads of Europe and North Africa has made it a gastronomic melting pot, with Arab influences and New World ingredients particularly noted. Readers will learn about the unique food culture in each region and how food practices and dishes in the Iberian Peninsula have developed over the centuries. Typical dishes and drinks, especially the Spanish wines, are described in context, with many accompanying recipes. —Ideolo.com Books
About the Author
F. Xavier Medina is Senior Researcher in the Department of Mediterranean Cultures at the European Institute of the Mediterranean, Barcelona, Spain. He is also the president of the Spanish section of the International Commission on the Anthropology of Food and the general editor of the journal Anthropology of Food.
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0-313-32819-6 978-0-313-32819-0 Food Culture in Spain £35.95    
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