Gold And Rainbow Puffles

Presentation of the book tables and kitchens in eighteenth-century Spain, Maria de los Angeles Perez Samperresentación Book

Friday, March 18 at 19.30
Place: Museo Casa Natal de Jovellanos

Sponsors: City of Gijón, Ediciones Trea

As

Jovellanos said the English eighteenth century was a century littered with "seeds of light", which over time would "fruits of enlightenment and truth", which were for the famous illustrated "the garments more certain of the happiness of the people '. "The glorious effort to illustrate the nation to make her happy", an expression also of Jovellanos ¬ tam, there was throughout the century in a thousand ways and means, and not the least effort to ensure that the English had a better diet. Overall progress, but not enough to ensure a good restaurant for all, offered a table most abundant, more varied and better quality.

Characteristic of this period was before the triumph of exotic products such as tomatoes, chocolate and coffee, which is made daily, while others eat ¬ Zaron then entered with difficulty, as the potato. While the traditional English cuisine ¬ tion is maintained between the working class, the haute cuisine changed dramatically with the introduction of French cuisine. From the court, pa ¬ Sander for quality tables nobles and bourgeois, to the tables easier to monks and priests, peasants and artisans, beggars and travelers, the English food scene is very complex and diverse.

This book from multiple sources, cookbooks, household accounts, hire cooks, literature, rules of religious orders, travelers' accounts, reconstructed from different perspectives of the English power in the eighteenth century and if ¬ is evoke the flavors, smells and colors of those kitchens, we ¬ arships for various cultures of the table and the typical atmosphere of soft drinks, coffee shops, inns and lodges.

is therefore a history book and a cookbook. The many recipes of the time, including to help understand that kitchen of the past, give the reader also the opportunity to work on exciting evocation of Enlightenment, cooking some of the dishes offered suggestive. This is not only read but also to taste.

Author:

Maria de los Angeles Pérez Samper (Barcelona, \u200b\u200b1949) graduated in Philosophy at the Univer ¬ sity of Barcelona (1972), a doctorate in Modern History (1977). Professor at the university, is currently Professor of Modern Histo ¬ ria. He has worked in various lines research and social history of power, the history of the English monarchy, women's history and the history of food. Mem ¬ ber is in Barcelona for the Aca ¬ Royal Academy of History, part of the European Institute of History of Food since its founding. Among his numerous publications include The keys of Renaissance Europe (1991), The monarchies of enlightened absolutism (1993), The life and times of Carlos III (1998), Power in Spain in the Golden Age of Domingo Hernandez Macera, "Kitchen Art Book" (1998), The campaign is ¬ of Enlightenment (2000), Elizabeth Farnese (2003) or Isabella (2004).