Bread & Oil: Majorcan Culture's Last StandUniv of Wisconsin Press, 2002 - 239 páginas Coarse bread bathed in olive oil, then rubbed with tomato or garlic and salt, is common to all the Mediterranean cultures from France to Algeria, from Morocco to Greece. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical crosscurrents that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. |
Índice
Preface to the English edition | 11 |
Whetting the appetite | 17 |
Roots | 44 |
Bread | 55 |
5 | 76 |
Tomato | 104 |
Contemporary Trends | 141 |
Bread and oil rock and roll | 151 |
On the road with bread | 157 |
Dr Pambolis miracle diet | 175 |
Bibliography | 234 |