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    Grape, Olive, Pig: Deep Travels Through Spain's Food Culture
    Grape, Olive, Pig: Deep Travels Through Spain's Food Culture
    Grape, Olive, Pig: Deep Travels Through Spain's Food Culture
    Ebook448 pages4 hours

    Grape, Olive, Pig: Deep Travels Through Spain's Food Culture

    By Matt Goulding

    4.5/5

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    About this ebook

    Winner of the 2017 IACP Award: Literary or Historical Food Writing

    Gourmand World Cookbook Award Winner: Culinary Travel

    Amazon Best Book of November (2016): Cookbooks, Food and Wine

    Financial Times Best Books of 2017: Food and Travel

    "Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish,took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)

    Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.”

    Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.

    Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateNov 15, 2016
    ISBN9780062394149
    Grape, Olive, Pig: Deep Travels Through Spain's Food Culture
    Author

    Matt Goulding

    A James Beard Award–winning writer, Matt Goulding has never been better, writing in complete harmony with the book’s innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, nonne, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures in a breathtaking tribute the diversity of Italian regional food culture.

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    Reviews for Grape, Olive, Pig

    4.5/5

    15 ratings3 reviews

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    • 4/5
      For me, one of the best things to do when traveling is to try the local cuisine. While details of famous landmarks will escape my memory, I always remember a good meal. This book is like a love letter to the food and culture of Spain.Matt Goulding, a food writer and current resident of Spain, sets off to show that while the many regions of Spain have similarities when it comes to food, they are also unique in their own way. One of my favorite parts of the book was getting to know the people Matt came across such as the sisters that hunt for barnacles every day and the cave-dwelling relative of his Spanish wife. Another strength of the book, is the articulate descriptions of the food. He is definitely one of the best food writers I have come across and hope he continues on with this series of books.I won an ARC of this book in a giveaway and that is my fair and honest review.
    • 5/5
      Grape, Olive, Pig- Deep Travels Through Spain's Food Culture begins with Matt Goulding as a high school senior traveling with his class on a trip to Spain in 1998. Goulding fell in love with Spain and on a return trip in 2010, he fell in love with a Catalan woman named Laura, a woman he was destined to marry.Goulding takes the reader on a journey through Spain through the eyes of someone who has found his calling and his home. In addition to taking us on a culinary tour of Spain, Goulding gives the reader a historical perspective, from the Romans who built Barcelona to the flourishing of Barcelona in the early 14th century to the dark days of fascism under Francisco Franco to the desire of the Catalan province to succeed from Spain that exists today.We start in Barcelona, home to to the now-defunct El Bulli, considered for years to be the best restaurant in the entire world. Many of world's greatest chefs passed through the kitchens of El Bulli and four of the top six restaurants on the 2015 list of the World 50 Best Restaurants are run by chefs who worked in El Bulli.Goulding takes us through the streets of Barcelona, stopping in The Boqueria, one of Europe's best, biggest and oldest food marketplaces, where each day people shop for fresh seafood, fresh-baked loaves of bread, cheese and charcuterie.We go to Salamanca, where we meet Fermin Martin who shares the secret to jamon iberico (Spanish ham)- it's the diet of acorns fed to the pigs that give the jamon its deliciousness. Martin discusses the the problems in dealing with the USDA and all its myriad rules and regulations that are keeping us in the US from enjoying this delight.We learn how to make the perfect paella in Valencia, and how the sushi craze in Japan has caused an explosion in bluefin tuna fishing in Cadiz. We travel with world famous chef Jose Andres to the cheese caves in Asturias.The most interesting people we meet are a trio of sisters, the Gonzalez sisters. They are percebeiras, "hunters and gatherers of the gooseneck barnacle of the Spanish Atlantic". Gathering barnacles is a difficult and dangerous job, and the fact that they are women has created conflict with the men who do the same job. Their story is fascinating.Grape, Olive, Pig is an essential book for foodies, armchair travelers and anyone who is planning a trip to Spain. Goulding's love for his chosen home is evident in this fascinating book, filled with great stories, lots of fun facts and lists and mouth-watering photos of food and drink one must try when visiting Spain. After finishing Grape, Olive, Pig, you will be checking online flights to Spain. I highly recommend it.
    • 5/5
      This book piqued my interest as soon as I read the synopsis. If there is nothing I love more than cooking it’s reading about food. Half the fun of cookbooks to me is reading the stories around the recipes. THIS BOOK DOES NOT HAVE RECIPES know that going in. It’s basically a love story from the author to Spain and her food.It begins with the author’s story of how he came to discover Spain – Barcelona to start – and why he decided to stay. The writing style is very engaging and I fell right into the story from the beginning. Mr. Goulding lets his love of the subject come shining through as he introduces the reader to restaurants, markets, bars and more in cities and towns throughout Spain.There are photos galore which I am sure enhance the reader’s journey through the book; I received an advanced readers copy so all of the photos in my version were black and white and while they got the message across you know darn well when it comes to food a glossy color shot tells so much more of a story than a matte, paper black and white. I am sure that the finished, hardbound book is gorgeous.I finished this book with a longing to find a Spanish cookbook, a desire to visit the country and an appetite for a cuisine I really haven’t explored.

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    Grape, Olive, Pig - Matt Goulding

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