Andrews, Colman. Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food. Gotham Books, 2010.

Andrews takes an intimate look at the genius who is Ferran Adriá. Hailed as one of Spain’s greatest chefs, Adriá has almost reinvented the idea of food itself through his creative and nontraditional ways of creating dishes. This book shows the journey from Adriá’s humble beginnings as a dishwasher to the culinary master he is hailed as today.

 

 

Bennett, Nellie. Only in Spain: A Foot-stomping, Firecracker of a Memoir about Food, Flamenco, and Falling in Love. Allen & Unwin, 2012.

Only in Spain follows Nellie as she leaves her home country of Australia and dives head first into the cultural depths of Spain. She goes through areas such as Seville and Madrid, romancing the men, but falling in love with the food. Ultimately, the memoir is a tale of a woman discovering an appreciation for all the lovely things that make the country unique.

 

 

Collins, Glen. “Putting the Spain Back in Spanish Food.” The New York Times, Sept. 10, 2012,

Collins focuses on José Andrés in this article and dives into the future of Spanish cooking. Andrés has recently opened a Spanish division at the International Culinary Institute in Manhattan. Collins discusses the hopes Andrés has for the institute and ways he plans to bring back the true flavor of Spain to Spanish cooking.

 

Button, Katie. Cúrate: Authentic Spanish Food Brought from an American Kitchen. Flatiron Books, 2016.

This cookbook brings the tastes of Spain bursting right into your kitchen. Katie Button incorporates recipes from her own restaurant, Cúrate, while also adapting recipes to use ingredients accessible in America. This cookbook is bursting with flavor and your next meal.

 

 

Farragut, Núria. “Spanish Recipes by Núria.”

Follow Núria as she celebrates her Catalan culture through sharing all her best recipes. This food blog is easy to navigate and has dishes for practically any craving. What once started out as a project to keep her distracted one day, has truly blossomed into a thriving center for true Spanish cooking.

 

“Spain.” Anthony Bourdain No Reservations, Created by Zero Point Zero Productions, Presented by Anthony Bourdain, season 4, episode 17, Travel Channel, 2008.

Bourdain travels across Spain tasting the very best of its culinary traditions and exploring the finest ingredients it has to offer including canned seafood. He goes beyond tradition though and explores the innovative ways Spain is redefining food and cooking.

 

Medina, Xavier. Food Culture in Spain. Food Cultures Around the World, Greenwood Press, 2005.

This volume of the series, Food Cultures Around the World, provides an overview of Spanish cuisine by assessing all of its historical, cultural, geographic, and political influences. It delves into the rich history of Spain and goes through the development of food over time, including a look into Spain’s potential future food culture.

 

 

Afinoguénova, Eugenia. “An Organic Nation: State-Run Tourism, Regionalism, and Food in Spain, 1905–1931.” The Journal of Modern History, no. 4, 2014, p. 743. EBSCOhost, doi:10.1086/678951.

This article explores the effects of tourism on the gastronomy of Spain. By mapping the state of tourism in the country, Afinoguénova shows how tourism contributes to the regionalism and the strong differences in food throughout the country.

 

Anderson, Lara. “The Unity and Diversity of La Olla Podrida: An Autochthonous Model of Spanish Culinary Nationalism.” Journal of Spanish Cultural Studies, vol. 14, no. 4, Dec. 2013, pp. 400-414. EBSCOhost, doi:10.1080/14636204.2013.916027.

Anderson explores the national identity of Spain through the idea that a national cuisine can only be established if it recognizes the regional differences throughout the country. She uses the history of Dr. Thebussem, a Spanish nobleman to delineate her argument that through the uniqueness of regionalism, Spain has found unity in its cuisine.