| ISBN |
1442266406 (hardcover)
|
| ISBN13桁 |
9781442266407 (hardcover)
|
| 無効なISBN等 |
9781442266414 (electronic)
|
| テキストの言語 |
英語
|
| 分類：NDC10版 |
596.23
|
| 個人著者標目 |
Moreno, María Paz,
|
| 生没年等 |
1970-
|
| 本タイトル |
Madrid :
|
| タイトル関連情報 |
a culinary history /
|
| 著者名 |
Maria Paz Moreno.
|
| 出版地・頒布地 |
Lanham :
|
| 出版者・頒布者名 |
Rowman & Littlefield,
|
| 出版年・頒布年 |
c2018.
|
| 数量 |
xii, 203 pages :
|
| 他の形態的事項 |
illustrations ;
|
| 大きさ |
24 cm.
|
| 書誌注記 |
Includes bibliographical references (pages 171-193) and index.
|
| 内容注記 |
Before Madrid : the flavors of the Iberian Peninsula -- Too many kings spoil the broth -- A new era of creative cuisine -- Madrid, a gastronome's playground : markets and food retailing through history -- Historic cookbooks -- Historic restaurants, tabernas and cafés -- Madrid's traditional dishes [includes 20 recipes].
|
| 要約、抄録、注釈等 |
"As the capital city of Spain, Madrid is nowadays considered one of the most interesting food towns in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times' critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileno cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafes and markets played in putting Madrid in the map as one of the world's top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid's cuisine, exploring major trends, interesting chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrilenos' sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well traditional and avant-garde eating establishments, from restaurants to bars to chocolaterias, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages."-- Provided by publisher.
|
| 統一タイトル(シリーズ副出標目) |
Big city food biographies series.
|
| シリーズ名・巻次 |
Big city food biographies series |
| 一般件名 |
Cooking -- History. -- Madrid
Food industry and trade -- History. -- Madrid |
| 地名件名 |
Spain -- Madrid.
|
| 資料情報1 |
『Madrid :
a culinary history /』（Big city food biographies series） Maria Paz Moreno. Rowman & Littlefield, c2018.
（所蔵館：中央
請求記号：F/596.23/M84/M
資料コード：7110358712）
|
| URL |
https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352030913 |
