Spanish cuisine, a rich tapestry of cultures, flavours and ingredients, has been shaped by Greek, Roman, Jewish, Moorish and Middle Eastern influences. The diverse climate and geography of Spain have fostered a variety of regional food traditions, including Basque, Galician, Castilian, Andalusian and Catalan. Over time, the cuisine has evolved with new ingredients from Italy, France and the Americas, such as cocoa, potatoes, tomatoes, beans and chili peppers.

Now in paperback, this is the first English-language book to trace the history of Spanish food from antiquity to today. María José Sevilla masterfully intertwines the history of Spanish cuisine with the factors that have shaped its development and characteristics, highlighting Spain’s evolving relationship with food and cookery.