Author: Publisher:
ISBN:
Category :
Languages : es
Pages : 663
Book Description
La cocina clásica y moderna
Author: Cocina clásica y moderna
Author: Control and Resistance
Author: Lara AndersonPublisher: University of Toronto Press
ISBN: 1487506694
Category : Literary Criticism
Languages : en
Pages : 188
Book Description
This highly original book addresses the understudied connection between food and authoritarian control during the Franco regime.
The Pan American Book Shelf
Author: Cocina clásica
Author: Marguerite PattenPublisher:
ISBN:
Category : International cooking
Languages : es
Pages : 256
Book Description
Franco's Famine
Author: Miguel Ángel del Arco BlancoPublisher: Bloomsbury Publishing
ISBN: 1350174653
Category : History
Languages : en
Pages : 280
Book Description
At least 200,000 people died from hunger or malnutrition-related diseases in Spain during the 1940s. This book provides a political explanation for the famine and brings together a broad range of academics based in Spain, the United Kingdom, the United States and Australia to achieve this. Topics include the political causes of the famine, the physical and social consequences, the ways Spaniards tried to survive, the regime's reluctance to accept international relief, the politics of cooking at a time of famine, and the memory of the famine. The volume challenges the silence and misrepresentation that still surround the famine. It reveals the reality of how people perished in Spain because the Francoist authorities instituted a policy of food self-sufficiency (or autarky): a system of price regulation which placed restrictions on transport as well as food sales. The contributors trace the massive decline in food production which followed, the hoarding which took place on an enormous scale and the vast and deeply iniquitous black market that subsequently flourished at a time when salaries plunged to 50% below their levels in 1936: all contributing factors in the large-scale atrocity explored fully here for the first time.
La cocina clásica
Author: Carmen RamírezPublisher:
ISBN:
Category : Cooking, Mexican
Languages : es
Pages :
Book Description
Madrid
Author: Maria Paz MorenoPublisher: Rowman & Littlefield
ISBN: 1442266414
Category : Cooking
Languages : en
Pages : 217
Book Description
As the capital city of Spain, Madrid is nowadays considered one of the most interesting “food towns” in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times’ critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileño cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafés and markets played in putting Madrid in the map as one of the world’s top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid’s cuisine, exploring major trends, most innovative chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the diverse influences that have shaped Madrid’s cuisine over the centuries, including the introduction of foods from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrileños’ sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well as traditional and avant-garde eating establishments, from restaurants to bars to chocolaterías, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages.
Author: Louis J. Leefers
Author: Savarín