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.

About the Author
Maria Jose Sevilla's 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, and the Sierra de Aracena in Andalusia, Spain.

Reviews
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. 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. * Florence Fabricant, The New York Times *
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 *
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' *
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 *



Book Information
ISBN 9781836390817
Author Maria Jose Sevilla
Format Paperback
Page Count 344
Imprint Reaktion Books
Publisher Reaktion Books