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A brief history of contemporary Spanish gastronomy, of the revolution that has taken us in just 50 years from the squid sandwich in the tasca to food porn on social networks, to wine snobs, to gastronomes specializing in Michelin stars and child prodigies cooking on television. Remartini humorously reviews that accelerated transition, drawing on dozens of books, vindicating Julio Camba, Santi Santamaría and Manuel Vázquez Montalbán, and providing an approach that is as surprising as it is funny. But this book is also a personal account of the love of food and drink, understood as pleasure, freedom and refuge for our incongruities. And it is also a small collection of short stories, which interweave all of the above.
About the author
Remartini (Zaragoza, 1971) es el alias que David Remartínez Martínez ha utilizado durante años para escribir de comida y de bebida en internet. Mientras Remartínez trabajaba de periodista en periódicos, radios o revistas durante más de dos décadas, Remartini ocupaba ese mismo tiempo en montar unos apocalipsis de cuidado en diversas cocinas domésticas intentando aprender a hacer pan, asar animales o laminar ajos sin filetearse también los dedos. Entre receta y receta, o entre tirita y tirita, Remartini ha ido contrastando lo que pensaba con lo que leía en decenas de libros.
