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234 × 156 mm
344 pages
100 illustrations, 80 in colour
14 Oct 2019
Foods and Nations
  • £25.00

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Delicioso A History of Food in Spain María José Sevilla

Spanish cuisine is a melting-pot of cultures, flavours and ingredients: Greek and Roman, Jewish, Moorish and Middle Eastern. It has been enriched by its climate, geology and spectacular topography, which have encouraged a variety of regional food traditions and ‘Cocinas’, such as Basque, Galician, Castilian, Andalusian and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. It has continually evolved with the arrival of new ideas and foodstuffs from Italy, France and the Americas, including cocoa, potatoes, tomatoes, beans, and chilli peppers.

This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for aubergines and pomegranates, María José Sevilla skilfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

‘Like other works of art, dishes document culture. María 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 Fernández-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

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María José Sevilla has for much of her career been a broadcaster and writer of Spanish food culture. Her 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.