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While the Civil War of 1936-39 dominated Spain's twentieth-century history, the country's fateful and bloody division into left and right had its roots in the events of the Napoleonic era. In Modern Spain: A Documentary History, the first broad-ranging collection in English of writings from this entire period, Jon Cowans presents 76 documents to trace the history of Spain as it struggled for political and social stability and justice through the nineteenth and twentieth centuries. Beginning with Napoleon's occupation of Spain in 1808, the selections include decrees of the liberal Cádiz Cortes of 1810-14, an 1841 plea for the revival of the Catalan culture and language, an 1873 anarchist manifesto, an 1892 argument for the education of women, a Basque nationalist's 1895 diatribe against Spaniards, José Ortega y Gasset's Invertebrate Spain, General Francisco Franco's 1936 manifesto and his 1940 letter to Hitler, the Spanish bishops' 1950 press release on immorality and indecency in the mass media, King Juan Carlos's speech on the attempted coup d'état of 1981, and a 1999 report by SOS Racismo on immigration and xenophobia in contemporary Spain. Covering political, cultural, social, and economic history, Modern Spain: A Documentary History provides a valuable opportunity to explore the history of Spain through primary sources from the Second Republic, the Civil War, and the Franco dictatorship, as well as from the period of Spain's profound transformation following the ascension of King Juan Carlos in 1975.
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.
Lonely Planet: The world's leading travel guide publisher Lonely Planet presents Spain's most authentic dishes - direct from the kitchens where they were perfected. From family bakers to Michelin-starred chefs, Spain's best local cooks share their passion for food and their region's classic recipes - from tapas, pastries and cakes to soup, salads, stews, roasts and fresh seafood dishes. Recipes include: Escalivada - chargrilled vegetable salad Lubina a la Mallorquina - Mallorcan-style sea bream Paella Valenciana - chicken and rabbit paella Cochinillo - suckling pig Lechazo - roast lamb Churros - fried dough sticks with chocolate Pintxos - Basque tapas Fabada Asturiana - Asturian bean stew Gazpacho - chilled tomato soup Tarta de Santiago - St James cake And more! In recent years regional Spanish cuisine has won attention and praise thanks to award-winning restaurants in Catalonia and the Basque Country (some of these restaurants are featured in From the Source Spain). Food in Spain is very closely connected to the country's regions, with local specialities based on regional ingredients, whether that's seafood, meat or vegetables. As a result, there's no better way of of getting to know Spanish culture than through its food (and wine). From the Source Spain is the key that unlocks Spain's culinary secrets. With 60 recipes by leading local chefs, it takes us through this fascinating country, rich in history. We travel from Barcelona's fashionable bars for Catalan cooking to the getaway island of Mallorca (home of unique black pigs), then to the central heartlands around Madrid where tasty stews and roast lamb dominate. In the northwest regions of the Basque country, Asturias and Galicia, we discover Spain's most adventurous and contemporary cooking, as ambitious chefs conjure up new twists on classic dishes. And in the sun-drenched south of Spain we encounter interesting flavours and reminders of the Moors. Hailed as 'a future classic', this series of books connects home cooks with the traditions of each country's regions. There are dishes for every ability, from artful pintxos snacks to simple and filling stews and soups. There is no better way to recapture those travel memories than by exploring this book. Every recipe features an expertly written introduction and amazing and original on-site photography. Meet the chefs, encounter the region and history, see the food, and try the recipe! Also check out: From the Source - Japan From the Source - Italy From the Source - Thailand About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, gift and lifestyle books and stationery, as well as an award-winning website, magazines, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in. TripAdvisor Travelers' Choice Awards 2012, 2013, 2014, and 2015 winner in Favorite Travel Guide category 'Lonely Planet guides are, quite simply, like no other.' - New York Times 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia) Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
The two previous volumes draw a fascinating picture of the confrontation between the Christians and Moors in Spain from the Christian side. This volume attempts to redress the balance by describing many of the same incidents from the Muslims' point of view. The close intermingling of Christians and Moors, whether in love, in politics or in the common enjoyment of popular festivals, helps to account for the unique character of Islamic society in the Iberian Peninsula. Extracts from Arabic sources cover the relations between Christians and Moors in Spain over nearly 800 years. Apart from military encounters, some attention is paid to diplomacy, and also to lawsuits, legal judgments and regulations governing the co-existence of the rival communities. These not only reveal the fundamental differences between the two sides, but show how, in many cases, the divisions were not as clear-cut as the jurists and theologians would have wished. Only a handful of these texts have ever been translated into English before, and it is hoped that this selection will make a contribution to the understanding of this remarkable period in Spanish and Islamic history.
“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain’s unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy. Charcutería: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks. “A lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for.” —Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty
"It is difficult to think of a better way of introducing students to the rich diversity of Hispanic civilization in the Golden Age and Enlightenment than through the pages of this book."—History
An eloquent odyssey through Spain's dark history journeys into the heart of the Spanish Civil War to examine the causes and consequences of a painful recent past, as well as its repercussions in terms of the discovery of mass graves containing victims of Franco's death squads and the lives of modern-day Spaniards. Reprint.
Was Franco sympathetic to Nazi Germany? Why didn't Spain enter World War II? In what ways did Spain collaborate with the Third Reich? How much did Spain assist Jewish refugees? This is the first book in any language to answer these intriguing questions. Stanley Payne, a leading historian of modern Spain, explores the full range of Franco’s relationship with Hitler, from 1936 to the fall of the Reich in 1945. But as Payne brilliantly shows, relations between these two dictators were not only a matter of realpolitik. These two titanic egos engaged in an extraordinary tragicomic drama often verging on the dark absurdity of a Beckett or Ionesco play. Whereas Payne investigates the evolving relationship of the two regimes up to the conclusion of World War II, his principal concern is the enigma of Spain’s unique position during the war, as a semi-fascist country struggling to maintain a tortured neutrality. Why Spain did not enter the war as a German ally, joining with Hitler to seize Gibraltar and close the Mediterranean to the British navy, is at the center of Payne’s narrative. Franco’s only personal meeting with Hitler, in 1940 to discuss precisely this, is recounted here in groundbreaking detail that also sheds significant new light on the Spanish government’s vacillating policy toward Jewish refugees, on the Holocaust, and on Spain’s German connection throughout the duration of the war.
Medieval Spain is brilliantly recreated, in all its variety and richness, in this comprehensive survey. Likely to become the standard work in English, the book treats the entire Iberian Peninsula and all the people who inhabited it, from the coming of the Visigoths in the fifth century to the reign of Ferdinand and Isabella. Integrating a wealth of information about the diverse peoples, institutions, religions, and customs that flourished in the states that are now Spain and Portugal, Joseph F. O'Callaghan focuses on the continuing attempts to impose political unity on the peninsula. O'Callaghan divides his story into five compact historical periods and discusses political, social, economic, and cultural developments in each period. By treating states together, he is able to put into proper perspective the relationships among them, their similarities and differences, and the continuity of development from one period to the next. He gives proper attention to Spain's contacts with the rest of the medieval world, but his main concern is with the events and institutions on the peninsula itself. Illustrations, genealogical charts, maps, and an extensive bibliography round out a book that will be welcomed by scholars and student of Spanish and Portuguese history and literature, as well as by medievalists, as the fullest account to date of Spanish history in the Middle Ages.
This research guide was first conceived to fulfill multiple needs of the research team of the Documentary Relations of the Southwest (DRSW) project at the Arizona State Museum. In performing research tasks, it became evident that reference material was scattered throughout scores of books and monographs. A single complete source book was simply not available. Hence, the editors of the DRSW project compiled this guide. The territory under study comprises all of northern Mexico in colonial times.