Espa A Encrucijada De Culturas Alimentarias
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Espa A Encrucijada De Culturas Alimentarias
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Author : Eloy Terrón
language : es
Publisher:
Release Date : 1992
Espa A Encrucijada De Culturas Alimentarias written by Eloy Terrón and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Dinners and dining categories.
The Gastronomical Arts In Spain
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Author : Frederick A. de Armas
language : en
Publisher: University of Toronto Press
Release Date : 2022-03-01
The Gastronomical Arts In Spain written by Frederick A. de Armas and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-01 with Literary Criticism categories.
The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks. The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony. Structured into three distinct "courses" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries.
El Color En La Alimentaci N Mediterr Nea
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Author : Angela Barusi
language : es
Publisher: Icaria Editorial
Release Date : 1998
El Color En La Alimentaci N Mediterr Nea written by Angela Barusi and has been published by Icaria Editorial this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Social Science categories.
Analizar el papel del color en referencia a un hecho social tan complejo y multidimensional como es la alimentación no es una tarea sencilla, y menos aún si dicho análisis se refiere a un área como la mediterránea, un espacio amplio que, a pesar de tener, desde un punto de vista alimentario, numerosos puntos de contacto, presenta una importante y marcada diversidad regional. Este libro ofrece una aproximación interdisciplinar al estudio del color en la alimentación de la Europa mediterránea occidental. Diversos especialistas internacionales procedentes de diferentes campos de investigación han colaborado en este objetivo, ofreciendo, de este modo, una aproximación lo mas cercana posible a una realidad sociocultural dinámica, compuesta por múltiples y cambiantes facetas. "En una época en la que abundan los escritos acerca de la alimentación mediterránea, hay que saludar una iniciativa que se dedica a tratar sobre el color. El color en la cocina mediterránea es apenas objeto de una voluntad creadora. Se trata de una realidad, no de un esfuerzo por realizar una obra plástica. El ambiente general, la alegría, el carácter estacional de los recursos determinan en cierto modo la coloración de los platos corrientes. El proceso es muy sencillo, y más que de cálculo se puede hablar aquí de una serena espontaneidad." (del prólogo de Igor de Garine)
Food Matters
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Author : Carolyn A. Nadeau
language : en
Publisher: University of Toronto Press
Release Date : 2016-01-01
Food Matters written by Carolyn A. Nadeau and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-01 with Cooking categories.
Through an inventive and original engagement with Don Quixote and other Golden Age literature, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history.
The Oxford Companion To Food
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Author : Alan Davidson
language : en
Publisher: OUP Oxford
Release Date : 2006-09-21
The Oxford Companion To Food written by Alan Davidson and has been published by OUP Oxford this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-09-21 with Cooking categories.
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Historia De La Comida En Espa A
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Author : María José Sevilla
language : es
Publisher: RBA Libros y Publicaciones
Release Date : 2023-11-23
Historia De La Comida En Espa A written by María José Sevilla and has been published by RBA Libros y Publicaciones this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-23 with Cooking categories.
Una fascinante historia de la alimentación en España desde la Antigüedad hasta nuestros días. La cocina en España es un crisol de culturas, sabores e ingredientes. El clima, la geología y la topografía la han enriquecido y han propiciado una gran variedad de tradiciones gastronómicas y cocinas regionales. A su vez, la compleja historia del país, con pobladores e invasores diversos, y la llegada de nuevos alimentos e ideas procedentes de otras latitudes son también determinantes para entender las peculiaridades y la evolución de la comida. La presente obra, amena y rigurosa, nos muestra cómo ha sido la alimentación en España desde la Antigüedad hasta nuestros días. María José Sevilla entreteje hábilmente la historia culinaria, las circunstancias que afectan a su desarrollo y características, así como la cambiante relación con la comida y la cocina.
Celebration
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Author : Mark McWilliams
language : en
Publisher: Oxford Symposium
Release Date : 2012-07-01
Celebration written by Mark McWilliams and has been published by Oxford Symposium this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-01 with Cooking categories.
Essays on Food and Celebration from the 2011 Oxford Symposium on Food and Cookery. The 2011 meeting marked the thirtieth year of the Symposium.
New Art Of Cookery
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Author : Vicky Hayward
language : en
Publisher: Rowman & Littlefield
Release Date : 2017-06-16
New Art Of Cookery written by Vicky Hayward and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-16 with Cooking categories.
Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
Feeding The People
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Author : Rebecca Earle
language : en
Publisher: Cambridge University Press
Release Date : 2020-06-25
Feeding The People written by Rebecca Earle and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-25 with Business & Economics categories.
Almost no one knew what a potato was in 1500. Today they are the world's fourth most important food. How did this happen?
Civilizaci N Hisp Nica
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Author : Borja Cardelús
language : es
Publisher: EDAF
Release Date : 2018-04-19
Civilizaci N Hisp Nica written by Borja Cardelús and has been published by EDAF this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-19 with Political Science categories.
España acudió a América no para formar un imperio, sino para construir una nueva civilización, integrándose con los nativos en un intenso proceso de mestizaje que ha dado lugar a la creación de la comunidad hispana, que alberga a más de quinientos millones de personas en todo el planeta. Este ámbito cultural es la Civilización Hispánica, compuesta por un rico arsenal de ingredientes materiales: la alimentación, la arquitectura, la música; e intangibles como la lengua española (el tercer idoma del mundo) y la religión, ya que España expande el catolicismo hasta hacerlo universal. Pese a lo que de modo insistente ha reiterado la Leyenda Negra, y a pesar de que existieran casos de abusos individuales, la obra de España en América es altamente positiva y humanitaria, ya que las Leyes de Indias, protectoras y hasta paternalistas hacia el indio americano, llevaron a la supervivencia a la larga de las razas indias —como es visible hoy— y a la creación de una nueva raza híbrida, mestiza, que en su conjunto ha labrado esa cultura hispana, compuesta por un rico contenido de ingredientes materiales e inmateriales; unas mismas costumbres, tradiciones y fi estas y, sobre todo, una común filosofía vital, resumida en la pasión por vivir. Todo ello conforma una de las grandes culturas actuales del mundo occidental: la Civilización Hispánica.