Summary
In her presentation, Dr. Tomé highlights the unique cuisine of Galicia, including pulpo (octopus), queso (cheese), and mariscos (seafood). The region is especially famous for its vino blanco (white wine).
Ferran: the inside story of El Bulli and the man who reinvented food by Call Number: Olin Library Books - 4th Floor TX910.5.A25 A53 2010bISBN: 1592406688Publication Date: 2011-11-29Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant."
Food Matters: Alonso Quijano's diet and the discourse of food in early modern Spain by Call Number: Olin Library Books - 1st Floor GT2853.S7 N34 2016ISBN: 9781442624962Publication Date: 2018-09-28Through an inventive and original engagement with this text, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history. Using cooking manuals, novels, poems, dietary treatises, and other texts, she brings to light the figurative significance of foodstuffs and culinary practices in early modern Spain.
Turismo gastronómico y enológico by ISBN: 8490853177Publication Date: 2015El Turismo Gastronómico se está convirtiendo en un fenómeno en auge y que está marcando las nuevas estrategias turísticas de los destinos. No hay duda hoy en día que la gastronomía juega un papel clave en la motivación de los turistas tanto nacionales como extranjeros, por un lado, y la promoción de los destinos por otro.
