Food Culture in Spain

Front Cover
Greenwood Publishing Group, 2005 - Cooking - 169 pages
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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.

Gastronomy in Spain has always been of utmost importance. Recently, the new Spanish gastronomy has taken center stage with internationally recognized chefs. Spaniards are shown to be extremely social eaters and drinkers who like to eat out. The everyday routine of eating out, such as at work and school, is clarified as well. Home cooking and the Spanish kitchen get special attention. Finally, although Spanish food has always been associated with the highly touted Mediterranean diet, health concerns about current eating trends are discussed. A timeline, a chronology, and illustrations round out the coverage.

 

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Contents

Historical Overview
1
Major Foods and Ingredients
31
Cooking
70
Typical Meals and Cuisine by Region
88
Eating Out
114
Special Occasions Holidays Celebrations and Religious Rituals
123
Glossary
142
Resource Guide
146
Copyright

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Page 156 - Technological Innovations and Eating Out as a Mass Phenomenon in Europe: A Preamble.
Page 156 - Tapeo: An Identity Model of Public Drink and Food Consumption in Spain.

About the author (2005)

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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