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Author: María José Sevilla Publisher: Reaktion Books ISBN: 1789141893 Category : Cooking Languages : en Pages : 344
Book Description
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish 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. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. 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 eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.
Author: María José Sevilla Publisher: Reaktion Books ISBN: 1789141893 Category : Cooking Languages : en Pages : 344
Book Description
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish 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. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. 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 eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.
Author: Regina Galasso Publisher: Liverpool University Press ISBN: 1786948672 Category : Literary Criticism Languages : en Pages : 216
Book Description
Drawing from several genres, Translating New York recovers cultural narratives occluded by single linguistic or national literary histories, and proposes that reading these texts through the lens of translation unveils new pathways of cultural circulation and influence. Galasso argues that contact with New York ignited a heightened sensitivity towards language, garnering literary achievement and aesthetic innovation.
Author: Margit Grieb Publisher: BrownWalker Press ISBN: 159942648X Category : Social Science Languages : en Pages : 179
Book Description
The essays in this volume represent a cross-section of current scholarship examining the implications of the concept of Öffentlichkeit (the public sphere), originally conceived by the German philosopher Jürgen Habermas in the early 1960s, in his socio-historical study Strukturwandel der Öffentlichkeit (The Structural Transformation of the Public Sphere). The contributions herein add to the discourse surrounding an evolving public sphere using diverse perspectives to explore a variety of contexts in which this concept appears and reappears. For almost forty years, the Southeast Conference for Languages, Literatures and Film (SCFLLF) has been a premier platform for the discussion and dissemination of the latest scholarship in the Humanities, with emphasis on non-English area studies. The current volume showcases some of the most impactful papers originally presented at the 25th SCFLLF, held in Asheville, North Carolina, in March of 2023.
Author: María José Sevilla
Author: María José Sevilla
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Author: Margit Grieb
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