Food Culture In Spain

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Overview

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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Editorial Reviews

From the Publisher
"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."

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Ideolo.com Books

"Appropriate to high school, public and academic libraries."

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Lawrence Looks at Books

"Students taking cooking classes will enjoy this, as well as students looking for up-to-date information on Spain as they are researching in geography classes. Highly recommended."

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Gale Reference for Students

"[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."

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Reference & Research Book News

"[C]overs typical dishes and drinks, Spanish wines, the evolution of home and restaurant cooking, and more."

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MBR Bookwatch

VOYA
These two volumes, Food Culture in the Caribbean and Food Culture in Spain, in a twelve-book series join others that cover Sub-Saharan Africa, Russia and Central Asia, South America, Mexico, Japan, India, China, Italy, Great Britain, and the Near East, Middle East, and North Africa. The purpose of the series, as explained in the foreword that appears in each book, is to examine the role of food in the shaping of human culture. Each volume is consistently formatted, definitely a strong point for any series. At the front is an area map and a detailed time line. The chapters include a historical overview of the region, major foods and ingredients, cooking, typical meals, eating out, special occasions, and diet and health, with recipes provided throughout. One of the most impressive things about the series is that each volume has been written by an expert for that particular region and not by an author who has simply researched the topic. For example, Houston is a food historian whose writing specialty is Caribbean cuisine. Medina is a Senior Researcher at the European Institute of the Mediterranean in Barcelona and is an editor for the journal Anthropology of Food. Even with such a wide spectrum of authorship, each volume remains true to the philosophy of the series. Gathering and growing food is a common denominator for all people throughout history, yet how each group accomplished this task is unique to geographical area and natural resources. By studying the culinary rituals and traditions of others, one can develop an understanding and appreciation for the diversity in cultural attitudes toward food. The series also emphasizes a connectedness between cultures, a key conceptin today's climate of globalization. For example, in Food Culture of the Caribbean, the author asks the reader to consider what other world cuisines would look like without the foods that European explorers discovered there and took with them to other parts of the world. Similar questions are posed by the other authors. Overall this series would be a marvelous addition to any junior or senior high library. The books provide an excellent resource for students who are researching countries about which little has been written previously, such as the Middle East and Africa. Students who want more in-depth information about countries for which basic information has been readily available will also benefit. In addition, teachers of geography, world civilization, history, and foreign languages will find the series an invaluable aid for enriching their regular classroom lesson plans. (Food Culture Around the World). VOYA CODES: 4Q 3P J S (Better than most, marred only by occasional lapses; Will appeal with pushing; Junior High, defined as grades 7 to 9; Senior High, defined as grades 10 to 12). 2005, Greenwood, 169p.; Glossary. Index. Illus. Photos. Maps. Biblio. Source Notes. Further Reading. Chronology., Ages 12 to 18.
—Kim Zach
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Product Details

  • ISBN-13: 9780313328190
  • Publisher: ABC-CLIO, Incorporated
  • Publication date: 9/5/2000
  • Series: Food Culture around the World Series
  • Edition description: New Edition
  • Pages: 194
  • Product dimensions: 6.14 (w) x 9.21 (h) x 0.50 (d)

Meet 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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Table of Contents

Series foreword
1 Historical overview 1
2 Major foods and ingredients 31
3 Cooking 71
4 Typical meals and cuisine by region 89
5 Eating out 115
6 Special occasions : holidays, celebrations and religious rituals 125
7 Diet and health 137
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