Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Unavailable
    Grape, Olive, Pig: Deep Travels Through Spain's Food Culture
    Unavailable
    Grape, Olive, Pig: Deep Travels Through Spain's Food Culture
    Unavailable
    Grape, Olive, Pig: Deep Travels Through Spain's Food Culture
    Ebook446 pages4 hours

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

    By Matt Goulding

    4.5/5

    ()

    Currently unavailable

    Currently unavailable

    Listen to the audiobook instead

    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
    PublisherHarperCollins
    Release dateNov 15, 2016
    ISBN9780062394149
    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.

    Related to Grape, Olive, Pig

    Related ebooks

    Regional & Ethnic Food For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Mercado Little Spain

      Nov 2, 2020

      Mercado Little Spain
      4 min read

    • Article

      Thanks For Not Sharing

      Mar 25, 2021

      LITTLE SILVER LININGS: small plates have no future. Covid might at least deliver us from the tyranny of tapas. Spanish friends have often confessed themselves literally bewildered by the idea of having tapas for dinner. Whether in Andalucía or Catalo

      3 min read

    • Article

      Moving to ITALY

      Jul 1, 2021

      Moving to ITALY
      4 min read

    • Article

      Patrick’s Pages

      Jun 24, 2022

      “YOU DON’T know what’s good for you!” Granddad said as he prised off another slice of raw Spanish onion with his penknife. He popped it into his mouth and chomped it, with not so much as a grimace, let alone a tear. Nothing better, he said, as we – f

      4 min read

    • Article

      No Mains In Spain

      May 25, 2023

      ONE OF THE MANY thrilling things about being a food history geek is that recipes refresh the parts other scholarship cannot reach. Not only does the archival spadework of historical research — inventories, tax accounts, guild edicts — whizz along muc

      3 min read

    • Article

      Stepping Outside Your Life

      Oct 28, 2019

      Stepping Outside Your Life
      6 min read

    • Article

      Ana Does Spain

      Nov 18, 2016

      Ana Does Spain
      5 min read

    • Article

      It Had To Be Stew

      May 22, 2022

      It Had To Be Stew
      4 min read

    • Article

      Viva Barcelona!

      Jul 2, 2020

      Viva Barcelona!
      2 min read

    • Article

      KINGDOM of HEAVEN

      Aug 17, 2022

      KINGDOM of HEAVEN
      6 min read

    • Article

      KINGDOM of HEAVEN

      Aug 17, 2022

      KINGDOM of HEAVEN
      7 min read

    • Article

      French Trip

      Apr 22, 2023

      French Trip
      5 min read

    • Article

      Spain All Day

      Sep 19, 2022

      Talk me through the sherries,” I say, explaining that I like the dry and nutty stuff but have never successfully navigated the thicket of amontillados and olorosos. I flirt with a Manzanilla before detouring to a white wine made from a grape used to

      3 min read

    • Article

      The Proof Is In The Pudding

      Feb 15, 2023

      The Proof Is In The Pudding
      5 min read

    • Article

      Two Moms And A Melktert

      Apr 29, 2019

      Two Moms And A Melktert
      6 min read

    • Article

      The Art of Eating Well

      Sep 2, 2021

      The Art of Eating Well
      4 min read

    • Article

      ‘These Are The Food Memories That Make Me’

      Jan 3, 2024

      A Findus Crispy Pancake, a golden turkey, melon drenched in port – it’s funny how food memories can transport us to a time and place. For good or for bad, one bite can take us back to a particular moment, bringing with it everything we felt at that t

      2 min read

    • Article

      Tas-mania

      Mar 10, 2019

      Tas-mania
      6 min read

    • Article

      Through The Eyes Of The Experts

      Mar 2, 2023

      Through The Eyes Of The Experts
      2 min read

    • Article

      Pintxos Perfection

      Feb 1, 2019

      Pintxos Perfection
      4 min read

    • Article

      The Urban Legend

      Feb 25, 2019

      The Urban Legend
      3 min read

    • Article

      Wedge issue

      Sep 22, 2023

      Wedge issue
      12 min read

    Reviews for Grape, Olive, Pig

    4.5/5

    14 ratings4 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

    • 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.
    • 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.
    • 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
      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.