First published in Spanish in 2019. First published in English in 2021. Includes bibliographic references (pages 578-582) and index. "Ferran Adrià, Gabriel Bartra and Sandra Lorenzo directed the team and were responsible for the contents of the book."--t.p. verso.
Contents:
From the origins of life to the Paleolithic -- The Paleolithic: significant historical milestones -- Paleolithic cooking, food and drinks -- The Neolithic: significant historical milestones -- Neolithic cooking, food and drinks.
Summary:
This essential volume examines the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered 'cooked' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it's a must-have for every cook's library.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.