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Authors such as Strabo wrote about the aboriginal people of Spain using nuts and acorns as staple foods. [7] The extension of vineyards along the Mediterranean seemed to be due to the colonization of Greeks and Phoenicians, who also introduced the production of olive oil. Spain became the largest producer of olive oil in the world.
José Ramón Andrés Puerta was born in Mieres, Asturias, Spain, [5] on 13 July 1969. [6] Andrés' family moved to Catalonia when he was 6. [7] He enrolled in culinary school in Barcelona at the age of 15, and when he needed to fulfill his Spanish military service at the age of 18, he was assigned to cook for an admiral. [8]
FOOD for thought THOUGHT for food (El Bulli y Ferran Adrià), 2009 ACTAR Editorial, ISBN 978-84-96954-68-7; The Family Meal: Home Cooking with Ferran Adrià 2011 Phaidon, ISBN 978-0-7148-6253-8; In October 2008, Ferran Adrià published A Day At El Bulli along with Juli Soler, and Albert Adrià.
If you spent time on the internet in the early-to-mid-2000s, you've probably asked yourself at least once, what ever happened to Myspace? The site was really one of the world's introductions to ...
Teresa Barrenechea has written two books, The Basque Table (Harvard Common Press, Boston 1998) and The Cuisines of Spain (Ten Speed, Berkley 2005). Teresa Barrenechea is the holder of two awards: Premio Nacional de Gastronomía [ 6 ] (National Prize of Gastronomy, the highest culinary award given by the Spanish Administration) and Best Regional ...
Platter of cocido madrileño, a traditional and emblematic part of Madrid cuisine, featuring two of three traditional servings. The cuisine of the Community of Madrid is an amalgamation of the cuisines of various regions of Spain developed, in part, by mass migration to the capital city starting during the reign of King Felipe II.
Islam’s expansion led to an explosion in Córdoba’s population and, when the city’s rulers had outgrown it, the construction of Medina Azahara, the so-called “shining city”.
A famous Spanish dish typical throughout south and central Spain. In the Valencia region it is typical of the southern and inland areas and is the quintessential summer dish. Arròs a banda. A humble preparation typical of the Valencian coast with rice, fish, and garlic. Embotits. Cured sausages. Sobrassada. A typically Majorcan meat-product ...