GASTRONOMÍA DE MADRID: COCINA, HISTORIA Y TRADICIÓN
Madrid’s Gastronomy: Cuisine, history and Tradition.
Ismael Díaz Yubero
Madrid contains many restaurants that offer all regional cuisines, as well as those of very varied nations, so much so that Madrid’s autochthonous cuisine has lost its protagonism. That is, precisely, the aim of Madrid’s Gastronomy: to rescue Madrid’s traditional cuisine, without forgetting its restaurants, taverns, mesones, fondas, cafes, hotels, inns, chocolate shops and centenarian bakeries. Within the pages of this book, we will explore Madrid through its gastronomic history, from its first markets, fairs and taxes to gastronomic commerce to the cuisine of the 21st century, finishing our quest with a juicy collection of recipes where we will, of course, learn the secrets of cocido, but also less well-known plates such as hare gigote, manjar blanco, hippocras or trinchada soup. In Madrid’s Gastronomy: Cuisine, History and Tradition we will get to know our town better thanks to facts about its hunger and abundance, ingenious contributions and the influence of fads, refinements and vulgarity, cultural advances and ancestral retrogressions, chivalry and picaresque, hospitality and selfishness, because all of them, and many more, have had a role in the configuration of Madridians’ diets and have been reflected in popular foods, in festivals and pilgrimages, in family celebrations, commercial points, supermarkets, hypermarkets, from inns to hotels, from simple soups to tasting menus and, finally, to the analysis of its evolution, both past and present, for it is very much alive, Madrid’s gastronomy.
ISBN: 9788494124334
Format: Paperback
Size: 24 x 17 cm
Nº of pages: 280
Selling price: 20€
Release: 07/10/2019
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