With hundreds of years of culinary tradition, this new section is a must-read encyclopedia of Spanish culinary history and product information. It features an in-depth look at 27 of Spain’s most famed culinary products, including categories like Legumes and beans, Preserved vegetables and fruits, Ibérico pig products, Honey, Spices and salt, Olive oil, Preserved fish, and much more, giving us a complete overview of the origins of these products and their evolution over time.
The Preserved fish category, for example, is broken down into the following chronological sections: The origin of preserving techniques; Salting: Phoenician technique, Roman development; The tuna period in Spain, The cod period in Spain, A brief history of hermetic preserving and The sardine period in Spain.
Additionally, gastronomic events, products and discoveries are put into historic context on an engrossing timeline that spans from the Paleolithic Age to the Present.
A fascinating resource compiled by historians and researchers that is not to be missed!