Grape, Olive, Pig
Deep Travels Through Spain's Food CultureBook - 2016
A celebration of the culture and cuisine of Spain contextualizes meals with the stories behind them, offering a tour of everything from Barcelona's tapas bars to the coastal Cadiz bluefin tuna hunts to the small-plate flavors of Madrid.
Winner of the 2017 IACP Award: Literary or Historical Food Writing
Gourmand World Cookbook Award Winner: Culinary Travel
Amazon Best Book of November (2016): Cookbooks, Food and Wine
Financial Times Best Books of 2017: Food and Travel
"Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish, took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)
Crafted in the same &;refreshing&; (AP), &;inspirational&; (Publishers Weekly) and &;impeccably observed&; (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: &;Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they&;re gonna fall in love. Otherwise, there&;s something deeply wrong with you.&;
Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. 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 Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain&;s most treasured ingredients. Delight in some of the world&;s most innovative and avant-garde edible creations in San Sebastian, 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 delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you&;ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.
The author of Rice, Noodle, Fish presents a celebration of the culture and cuisine of Spain that contextualizes sensuous meals with the stories behind them, offering an evocative tour of everything from Barcelona's tapas bars and modernist culinary temples to the coastal Cadiz Bluefin tuna hunts and the small-plate flavors of Madrid. 25,000 first printing.