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17 676 Ft
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Product details:
- Publisher Bloomsbury Publishing (UK)
- Date of Publication 24 July 2019
- ISBN 9781538107836
- Binding Hardback
- No. of pages256 pages
- Size 238.25x158.75x20.066 mm
- Weight 526 g
- Language English
- Illustrations 25 b/w photos Illustrations, unspecified 0
Categories
Long description:
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 Adriï¿1⁄2 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.
Table of Contents:
Big City Food Biographies-Series Foreword
Acknowledgments
Introduction
Chapter 1 At the Top of the Gastronomic World: Nature,
Science, Foam
Chapter 2 Medieval Cooking in Catalonia
Chapter 3 Cooking Up a Nation
Chapter 4 The Greatest Fresh Markets in the World
Chapter 5 Detecting Catalan Cuisine: Following the Trail
of Pepe Carvalho
Chapter 6 Traditional Catalan Dishes Today
Notes
Bibliography
Index
