Torrent details for "A Taste of Barcelona: The History of Catalan Cooking and Eating (Big City Food Biographies) [NulledP..." Log in to bookmark
Controls:
Category:
Language:
EnglishTotal Size:
4.56 MB
Info Hash:
8cc93bc9361e5deeace13c0d244e6f2c774394e0
Added By:
Added:
18-08-2019 15:57 (edited 18-08-2019 18:34) by Ksenia
Views:
751
Health:
Seeds:
0
Leechers:
0
Completed:
118
For More Ebooks Visit NulledPremium >>> NulledPremium.com
For More Premium Graphics,Accounts,Freebies Visit >>> Forum.NulledPremium.com
Book details
File Size: 4.56 MB
Format: epub
Print Length: 256 pages
Publisher: Rowman & Littlefield Publishers (July 24, 2019)
Publication Date: July 24, 2019
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07VKZLCH8
Widely associated with avant-garde gastronomy and lavish food markets, Barcelona has become a top destination for gourmands and chefs around the world, especially after the spectacular rise of chef Ferran Adrià of the famed elBulli, soon to be reborn as elBulli1846. Barcelona is a city that attracts millions of visitors in search of art and culinary experiences while cookery apprentices from around the world arrive looking to perfect their skills and expand their gastronomic horizon. The city offers an unequaled combination of restaurants, chefs, restauranteurs, media and local government initiatives to help those who arrive seeking an extraordinary culinary experience. But how has the city established itself as a global culinary referent while becoming synonymous with cutting-edge cuisine?
This book narrates Barcelona’s urban and culinary development from the Middle Ages to the present, tracing the origins and the growth of the culinary prestige of this part of Catalonia. Barcelona has been a cosmopolitan center since the 1700s because of its location and busy port. The city has always been well supplied with food, and its residents built a strong culinary tradition enlivened by its contact with other cuisines and novel products afforded by its geographic location and the people who migrated to the area. With literature, painting, music and architecture, cooking has been a crucial activity in creating and maintaining a Catalan identity. Past, present and future visitors of the city will find a fascinating history of the unforgettable culinary importance of one of the most popular cities of Spain.
Reviews:
This deep dive into Catalan cuisine aims to provide a culinary history of the region and its largest metropolis, Barcelona, that isn’t typically found in guidebooks. Authors Song, a Spanish professor at Bryn Mawr, and Riera, who teaches food studies at Barcelona’s Abat Oliba University, start with some of the biggest names that put Barcelona on the map as “a gateway to a revolutionary culinary world”—particularly chef Ferran Adrià of El Bulli, known for pioneering molecular gastronomy (with dishes like ‘spherical melon caviar’ and ‘exploding olives’). The authors track how the region’s distinctive cuisine and dining culture evolved through political takeovers and uprisings from the Middle Ages to the present, often ‘adapting foreign dishes to local tastes’ (such as the tomato, which was brought from Cuba in the 18th century). The book concludes with a chapter of recipes for classic ‘building blocks of Catalan cooking’ such as allioli (a sauce of garlic and oil) made in a mortar, and sofregit, a ‘jam-like’ base for many dishes made of ‘diced onion, slowly cooked until caramelized.’ This food biography will satisfy foodies and travel lovers looking to learn more about Catalonia’s culinary and cultural identity. (Publishers Weekly)
Barcelona is one of Spain’s most visited cities. With a culture and language unique from the rest of the country, the metropolis attracts many who are involved in some type of culinary pursuit. Song and Riera richly document the origins of Catalan cooking in this book, delving as far back as the Middle Ages up to the present. They also focus on the rise of such celebrated chefs as Ferran Adrià of the restaurant elBulli, soon to reopen as elBulli 1846. Digging deep into the history of medieval Spain, they examine Muslim influence on both Spanish food and culture, and also how French gastronomy shaped Spanish cuisine. A section on Barcelona’s restaurants is included, with a glimpse at their histories and how they contribute to the overall gastronomic landscape of the city. A final chapter provides a sample of traditional Catalan dishes, along with building blocks of this style of cooking, such as allioli or garlic-olive oil sauce. Recipes include rabbit with chocolate sauce, rice with artichokes, and panellets, or Catalan marzipan sweets. (Booklist)
For More Premium Graphics,Accounts,Freebies Visit >>> Forum.NulledPremium.com
Book details
File Size: 4.56 MB
Format: epub
Print Length: 256 pages
Publisher: Rowman & Littlefield Publishers (July 24, 2019)
Publication Date: July 24, 2019
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07VKZLCH8
Widely associated with avant-garde gastronomy and lavish food markets, Barcelona has become a top destination for gourmands and chefs around the world, especially after the spectacular rise of chef Ferran Adrià of the famed elBulli, soon to be reborn as elBulli1846. Barcelona is a city that attracts millions of visitors in search of art and culinary experiences while cookery apprentices from around the world arrive looking to perfect their skills and expand their gastronomic horizon. The city offers an unequaled combination of restaurants, chefs, restauranteurs, media and local government initiatives to help those who arrive seeking an extraordinary culinary experience. But how has the city established itself as a global culinary referent while becoming synonymous with cutting-edge cuisine?
This book narrates Barcelona’s urban and culinary development from the Middle Ages to the present, tracing the origins and the growth of the culinary prestige of this part of Catalonia. Barcelona has been a cosmopolitan center since the 1700s because of its location and busy port. The city has always been well supplied with food, and its residents built a strong culinary tradition enlivened by its contact with other cuisines and novel products afforded by its geographic location and the people who migrated to the area. With literature, painting, music and architecture, cooking has been a crucial activity in creating and maintaining a Catalan identity. Past, present and future visitors of the city will find a fascinating history of the unforgettable culinary importance of one of the most popular cities of Spain.
Reviews:
This deep dive into Catalan cuisine aims to provide a culinary history of the region and its largest metropolis, Barcelona, that isn’t typically found in guidebooks. Authors Song, a Spanish professor at Bryn Mawr, and Riera, who teaches food studies at Barcelona’s Abat Oliba University, start with some of the biggest names that put Barcelona on the map as “a gateway to a revolutionary culinary world”—particularly chef Ferran Adrià of El Bulli, known for pioneering molecular gastronomy (with dishes like ‘spherical melon caviar’ and ‘exploding olives’). The authors track how the region’s distinctive cuisine and dining culture evolved through political takeovers and uprisings from the Middle Ages to the present, often ‘adapting foreign dishes to local tastes’ (such as the tomato, which was brought from Cuba in the 18th century). The book concludes with a chapter of recipes for classic ‘building blocks of Catalan cooking’ such as allioli (a sauce of garlic and oil) made in a mortar, and sofregit, a ‘jam-like’ base for many dishes made of ‘diced onion, slowly cooked until caramelized.’ This food biography will satisfy foodies and travel lovers looking to learn more about Catalonia’s culinary and cultural identity. (Publishers Weekly)
Barcelona is one of Spain’s most visited cities. With a culture and language unique from the rest of the country, the metropolis attracts many who are involved in some type of culinary pursuit. Song and Riera richly document the origins of Catalan cooking in this book, delving as far back as the Middle Ages up to the present. They also focus on the rise of such celebrated chefs as Ferran Adrià of the restaurant elBulli, soon to reopen as elBulli 1846. Digging deep into the history of medieval Spain, they examine Muslim influence on both Spanish food and culture, and also how French gastronomy shaped Spanish cuisine. A section on Barcelona’s restaurants is included, with a glimpse at their histories and how they contribute to the overall gastronomic landscape of the city. A final chapter provides a sample of traditional Catalan dishes, along with building blocks of this style of cooking, such as allioli or garlic-olive oil sauce. Recipes include rabbit with chocolate sauce, rice with artichokes, and panellets, or Catalan marzipan sweets. (Booklist)