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A Taste of Barcelona: The History of Catalan Cooking and Eating by H. Rosi Song and Anna Riera

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Peer-reviewed

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Article

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Authors

Manzanares Mileo, Marta  ORCID logo  https://orcid.org/0000-0003-2502-2794

Abstract

Situated in the northeast of Spain, Barcelona has recently become one of the top European destinations. Thousands of tourists visit the capital of Catalonia each year, attracted by its great beaches, its modernist architecture, and above all, its vibrant food culture. Home to twenty-two Michelin-starred restaurants, Barcelona remains at the forefront of international cutting-edge cuisine, while preserving its traditional recipes and original flavors. Many changes have taken place since the American food writer Colman Andrews (1988) described Catalan cookery as “Europe’s Last Great Culinary Secret” in the late eighties. How has Barcelona gained its strong culinary reputation and become one of the favorite worldwide destinations for food enthusiasts and chefs in the last two decades?

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Journal Title

Gastronomica: the journal of food and culture

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Journal ISSN

1529-3262

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Publisher

University of California Press

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All rights reserved