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As a world destination for its history, culture and food, Barcelona occupies a special place for international visitors and food lovers. The book reveals the culinary history of the city of Barcelona and the region of Catalonia in Spain that narrates its rich gastronomic traditions and recent epicurean revolution.
H. Rosi Song is Professor of Spanish at Bryn Mawr College and author of Lost in Transition: Constructing Memory in Contemporary Spain (2016), and co-editor of the volumes Traces of Contamination: Unearthing Francoist Legacy in Contemporary Spanish Discourse (2005) and Towards a Cultural Archive of la Movida: Back to the Future (2013). She has published widely on contemporary Spanish culture, film and literature. Her frequent travels to Barcelona over almost two decades has have shaped her appreciation and knowledge of Catalan culture and its gastronomic traditions.
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
