ADRIA, FERRÁN
This book is a catalogue of the three-month exhibition of the same name organized by Spains National Library. The exhibition offers an in-depth look at gastronomy and cooking, a chronological journey on the subject, using an extensive selection of the librarys materials, including books, photos, advertisements, engravings, magazines, and manuscripts, as well as audiovisual resources provided by leading Spanish restaurateurs. According to Ana Santos, the Librarys Cultural Director: Start with the appetizerthe Middle Agesand finish with desserti.e. current-day. The event covers a range of topics revolving around gastronomy, from the history of sweets and pastries and the evolution of food and gastronomy in Spain, to kitchen utensils and technology and innovations in cooking. Some of the material dates back to the 14th century, while others provided a more modern look at the topic. It is, in short, is a spectacular book covering a singular event. This text comes in a sleek black case and includes a DVD on the exhibition, with commentaries from participants, as well as a small historical recipe book. It is an indispensable text for lovers of history, literature, and of course, gastronomy.
