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As a world destination for its history, culture and food, Barcelona occupies a special place for international visitors and food lovers. The book reveals the culinary history of the city of Barcelona and the region of Catalonia in Spain that narrates its rich gastronomic traditions and recent epicurean revolution.
About the author
H. Rosi Song is Professor of Spanish at Bryn Mawr College and author of Lost in Transition: Constructing Memory in Contemporary Spain (2016), and co-editor of the volumes Traces of Contamination: Unearthing Francoist Legacy in Contemporary Spanish Discourse (2005) and Towards a Cultural Archive of la Movida: Back to the Future (2013). She has published widely on contemporary Spanish culture, film and literature. Her frequent travels to Barcelona over almost two decades has have shaped her appreciation and knowledge of Catalan culture and its gastronomic traditions.Anna Riera teaches Food Studies at Universitat Abat Oliba CEU, where she started the graduate program in Gastronomic and Oenological Communication, the first of its kind in Spain. She lectures on Food & Communication at the Universitat de Barcelona. Informed by her travels in South America, Asia, Australia and New Zealand, she has examined the close relationship between landscape and local food culture. She shared these experiences in her radio program Cuina'm in Onda Cero Catalunya (2006-08). A frequent speaker at gastronomy conferences in Spain, she is a writer for and member of the management staff of the magazine supplement Gourmets published by El Periódico de Catalunya.
