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White Onion, Cod, and Green Pepper Sauce: A Recipe from Josean Alija

Josean Alija

Josean Alija

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Cod has a very interesting place in the history of Bilbao, with a very deep historical association with the city’s culture. This fish is the basis of an important series of recipes that define the personality of the city. During Lent, fish...

Chefs as Content Creators: Arzak Kitchen and elBulli Foundation

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...The material for this chapter was collected by the author during her site visits to Arzak restaurant and Laboratorio and elBulli Foundation in August and September of 2015. Elena Arzak The Arzak...

Cooking as Art or the Art of Cooking

Marta Arzak

Marta Arzak

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...I would like to thank the following: Elena and Juan Mari Arzak, Igor Zalakain, Xabier Gutiérrez, Satoko Haraba, Mikel Sorazu, Espacio Marzana, Iñaki Alvárez, Fundación Pilar i Joan Miro, Aina Pomar, Begoña Zubero, Christa Holka, Gabriela...

Five Hundred Years of Fusion

Jeffrey M. Pilcher

Jeffrey M. Pilcher is Professor of History at the University of Toronto, Canada. He is the author of books on food in Mexican and world history, including the prize-winning Que vivan los tamales! Food and the Making of Mexican History, The Sausage Rebellion: Public Health, Private Enterprise and Meat in Mexico City and Food in World History. He is also editor of the Oxford Handbook of the History of Food. Author affiliation details are correct at time of print publication.

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Writing Food History : A Global Perspective

Berg, 2013

Book chapter

...In 1972 Alfred W. Crosby Jr. published The Columbian Exchange as the second volume in the Greenwood Press series Contributions in American Studies—after The Rhetoric of American Politics and before The Presidency of Rutherford B. Hayes...

Spain

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Food Cultures of the World Encyclopedia Volume 4 : Europe

© ABC-Clio Inc, 2011

Encyclopedia entry

...Overview Spain is a country with a remarkably diverse landscape and climate, from the mountainous snow-capped north to the arid plains of La Mancha to the hot Mediterranean climate of the south, plus...

Catalan Culinary Nationalism: A Contemporary Case Study

Venetia Johannes

Venetia Johannes is Postdoctoral Research Associate at Institute of Social and Cultural Anthropology, University of Oxford, UK. Author affiliation details are correct at time of print publication.

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The Emergence of National Food : The Dynamics of Food and Nationalism

Bloomsbury Academic, 2019

Book chapter

...Introduction The Catalan Autonomous Community, in northeast Spain, provides an excellent location for the study of the complex dynamics between food and nationalism. In the last decade...

A Conversation with Four Pioneering Museum Chefs

Nina Levent

,

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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Josean Alija

,

Josean Alija

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Petter Nilsson

,

Petter Nilsson

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Joris Bijdendijk

Joris Bijdendijk

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and

Ali Loukzada

Ali Loukzada

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Museum restaurants and museum chefs found themselves in the midst of two very strong cultural currents: one relates to museums turning toward their audiences and making a dramatic shift from exhibiting objects to providing experiences...

Basque Territory

Peter Barrett

Peter Barrett

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Food Cultures of the World Encyclopedia Volume 4 : Europe

© ABC-Clio Inc, 2011

Encyclopedia entry

...Overview The Basque territory occupies an area that spans adjacent sections of northern Spain and southwestern France, and the population is around three million. It comprises three provinces in France...

Cacao: From an Exotic Curiosity to a Spanish Commodity. The Diffusion of New Patterns of Consumption in Eighteenth-Century Spain

Irene Fattacciu

Irene Fattacciu

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Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Introduction: Chocolate And Material Culture Es el chocolate ahora un almuerzo tan ligero, que hasta las niñas en los barrios gastan su chocolatero. . . Hay algunas madamitas con el tragecito inglés que toman el chocolate, y...

Upholding Status: The Diet of a Noble Family in Early Nineteenth-Century La Mancha

Carmen Sarasúa

Carmen Sarasúa

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Food, Drink and Identity : Cooking, Eating and Drinking in Europe Since the Middle Ages

Berg, 2001

Book chapter

...In the spring of 1807, the old marchioness of Cervera, doña María Theresa Miró, saw her family properties in Almagro legally constrained. Her husband had died years before, leaving her the remains of a still large patrimony (land with olive...