Historia de la comida en España

Cuisine in Spain is a melting pot of cultures, flavors and ingredients. The climate, geology and topography have enriched it and have fostered a great variety of gastronomic traditions and regional cuisines. At the same time, the complex history of the country, with diverse settlers and invaders, and the arrival of new foods and ideas from other latitudes are also decisive in understanding the peculiarities and evolution of food. This work, enjoyable and rigorous, shows us what food has been like in Spain from Antiquity to the present day. María José Sevilla skillfully weaves together culinary history, the circumstances that affect its development and characteristics, as well as the changing relationship with food and cooking.