Download PDF Grape, Olive, Pig: Deep Travels Through Spain's Food Culture, by Matt Goulding
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Grape, Olive, Pig: Deep Travels Through Spain's Food Culture, by Matt Goulding
Download PDF Grape, Olive, Pig: Deep Travels Through Spain's Food Culture, by Matt Goulding
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Review
“Goulding honours the fascinating food of Spain with an anthropological approach. This combination of food and travel writing and photography couldn’t have come from anywhere except the “Roads and Kingdoms” series, which continues to push out the definition of food publishing. Brilliant.” (Financial Times Best Books of 2017)“Matt Goulding sees, smells, and hears the whispers of the invisible spirits of Spain like no one has ever done before. The Spanish soul runs all through his veins. This is not a book, but a secret passage to a better world.” (José Andrés)“Think of this as a travel guide that’s supremely unhelpful in telling you where to eat… in the best possible way. After reading this book, you will want the following: a giant pan of paella, a big bowl of fabada, and as many cured meats as your stomach can take.” (Bon Appétit)“Goulding’s presentation of the myriad Spanish gastronomic delights from across the culturally diverse country is deliciously enticing and thoughtfully introspective.” (Booklist (starred review))“Part narrative, part how-to guide to eating in Spain (without this book you are doing it wrong), Goulding weaves stories and observations into an organic mosaic. Deeply satisfying for the armchair traveler, this can’t-miss book should be required reading prior to visiting Spain.” (Library Journal)“Goulding adeptly exposes the fabric of modern Spanish cuisine and whets the appetites for both food and travel, daring readers to explore unadvertised adventures of Spain. This book should be savored.” (Los Angeles Review of Books)“Goulding’s book leaves the reader with a pretty good idea of why Spain deserves to be taken very seriously as a gastronomic paradise.” (Wall Street Journal)“Matt Goudling has written a magnificent love letter to his adopted home. It has all the beautiful details—the things you need to experience, must experience—to love Spain the way it deserves to be loved.” (Anthony Bourdain)“An enthusiastic journey through some of Spain’s culinary hot spots.” (Kirkus Reviews)“Grape, Olive, Pig employs an impressive literary toolkit in appreciating and savoring Spanish cuisine, with descriptions of meals, translations of uniquely Spanish culinary vocabulary, spirals through relevant history, depictions of current food productions, and narratives of Goulding’s food-focused travels across Spain.” (Smithsonian)
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From the Back Cover
The author of the critically acclaimed Rice, Noodle, Fish (“If this is the future of food writing, I love it” —Tim Hayward, Financial Times) now celebrates the delectable and sensuous culture and cuisine of Spain with this beautifully illustrated, masterfully narrated travel guide.Written with the same evocative voice of the award-winning magazine Roads & Kingdoms, Grape, Olive, Pig takes you through the key regions of Spain as you’ve never before seen them. Matt Goulding offers an intimate portrait of his adoptive home—from the barnacle hunters of Galicia to the shepherds of Andalusia, Spain’s remarkable people and its incomparable cuisine are gloriouslyintroduced for all to experience. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for bluefin tuna off the coast of Cádiz. Delight in the avant-garde creations of the Basque Country, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.Grape, Olive, Pig reveals hidden gems and enduring traditions from across this extraordinary country, contextualizing each meal with a cultural narrative complemented by stunning color photography. The result is a powerful addition to Roads & Kingdoms’ series of guidebooks for food-obsessed travelers.
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Product details
Hardcover: 368 pages
Publisher: Harper Wave/Anthony Bourdain (November 15, 2016)
Language: English
ISBN-10: 0062394134
ISBN-13: 978-0062394132
Product Dimensions:
6.5 x 1.3 x 7.8 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
50 customer reviews
Amazon Best Sellers Rank:
#16,658 in Books (See Top 100 in Books)
...this book will cause you cause you to go buy lots of great ingredients , cook a colassel feast, consume large quantities of Tempranillo , and in a drunken stupor purchase round trip flights to Barcelona and book crazy airbnb rentals in San sebastian. Not kidding. This happened to me. Because of this book.
Goulding's deeply personal and insider knowledge -filled journey around Spain is one for the bookcase. Beginning with his deeply personal initiation to his life in Spain, he sucks you in to a visceral journey around Spain, punctuated by food, alcohol, pig execution, Jose Andrés, tuna hunts, and his new family. Both the intense writing and the mesmeric photography make you want to grab the book, flee to Spain and eat yourself stupid. A literary and gastronomic triumph.
This is good background for anyone interested in learning more about the main currents of Spanish traditional cuisine, or for foodies who may be planning a trip to Spain. But don't expect a comprehensive approach; it's more a pastiche of vignettes, organized by specific cities … Barcelona, Cadiz, Madrid, etc., each of which deals with a food product characteristic of the area. Most interesting are sections devoted to describing the bluefin tuna industry, both local and global; the gathering of "barnacles" from Spain's west coast, or the process of raising hogs and turning them into the famous Serrano ham - this is the "pig" of the title, though the author never gets around to any similar focus on "olive" or "grape." What prevents it from having four, or even five, stars is having to plow through considerable verbiage devoted to the writer's favorite subject - himself! Do we care about how he wooed his Spanish wife, or the route he took to become a writer? Some may ...
It's​ a very intense and personal reflection of the varied foods of Spain. Lots of specific dishes and breakdown of their qualities and culture surrounding them. Also lots of personal life details of the author which some may find distracting from the focus of just food. It's almost a guy's version of "Eat Love Pray".
This was authored by someone who has profound love for and deep intimacy with Spain. Matt Goulding entitled his book with the main thesis of Spanish cooking: Grape, Olive, Pig. From grapes come Spanish wines; from olives that most quintessential Spanish ingredient - olive oil; and from the pig, the jewel in the crown of Spanish gastronomy: jamon iberico.I share Goulding's love for Spain and thus found his book absolutely enthralling from cover to cover. This is truly an excellent primer on Spanish sensibilities.
Foodies shouldn't miss this tour through Spain's regional cuisine. Just the thought of Jamon Iberico makes my mouth water, but the colorful images that surround the pork culture bring a new appreciation of this heavenly delicacy. Tales of paella, gooseneck barnacles, experiencing the boyhood home through the foodie eyes of Jose Andres and vicariously participating in neighborhood crawls through Madrid, bring a richness to Spanish food culture well worth the time. This is Spain through the eyes of an American expat living the dream in Barcelona. Enjoy the read!
Gotta go back to Spain to fill in the gaping holes of my dining experiences! Beautifully described people, places & modern culinary history. The man can write & tintilate the senses.
This book captures details of Spanish culture, cities and (of course) food so precisely, so poignantly that it made me want to cry while reading it. I'm not kidding. Tears welled up when I was on the subway reading about old Catalans in the Boqueria, and meals filled jamón and cava. It awoke all of the sentimental yearnings for Spain I have in my belly. - Caitlin back2spain.com
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