Spain Food Quotes

Most of what's known about religious practices in pre-Hispanic Mexico has come to us through a Catholic parish priest named Hernando Ruiz de Alarcón, one of the few who ever became fluent in the Nahuatl language. He spent the 1620s writing his "Treatise on the Superstitions and Heathen Customs that Today Live Among the Indians Native to This New Spain". He'd originally meant it to be something of a "field guide to the heathens" to help priests recognize and exterminate indigenous religious rites and their practitioners. In the process of his documentation, though, it's clear from his writings that Father Ruiz de Alarcón grew sympathetic. He was particularly fascinated with how Nahuatl people celebrated the sacred in ordinary objects, and encouraged living and spirit realities to meet up in the here and now. He noted that the concept of "death" as an ending did not exactly exist for them. When Aztec people left their bodies, they were presumed to be on an exciting trip through the ether. It wasn't something to cry about, except that the living still wanted to visit with them. People's sadness was not for the departed, but for themselves, and could be addressed through ritual visiting called Xantolo, an ordinary communion between the dead and the living. Mexican tradition still holds that Xantolo is always present in certain places and activities, including marigold fields, the cultivation of corn, the preparation of tamales and pan de muerto. Interestingly, farmers' markets are said to be loaded with Xantolo.

Another common recommendation is to turn lights off when you leave a room, but lighting accounts for only 3% of household energy use, so even if you used no lighting at all in your house you would save only a fraction of a metric ton of carbon emissions. Plastic bags have also been a major focus of concern, but even on very generous estimates, if you stopped using plastic bags entirely you'd cut out 10kg CO2eq per year, which is only 0.4% of your total emissions. Similarly, the focus on buying locally produced goods is overhyped: only 10% of the carbon footprint of food comes from transportation whereas 80% comes from production, so what type of food you buy is much more important than whether that food is produced locally or internationally. Cutting out red meat and dairy for one day a week achieves a greater reduction in your carbon footprint than buying entirely locally produced food. In fact, exactly the same food can sometimes have higher carbon footprint if it's locally grown than if it's imported: one study found that the carbon footprint from locally grown tomatoes in northern Europe was five times as great as the carbon footprint from tomatoes grown in Spain because the emissions generated by heating and lighting greenhouses dwarfed the emissions generated by transportation.

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

Typical of Iberia, both the Basques and the Catalans claim the word comes from their own languages, and the rest of Spain disagrees. Catalans have a myth that cod was the proud king of fish and was always speaking boastfully, which was an offence to God. "Va callar!" (Will you be quiet!), God told the cod in Catalan. Whatever the word's origin, in Spain lo que corta el bacalao, the person who cuts the salt cod, is a colloquialism for the person in charge.

The exchange of foodstuffs began as a deliberate policy of the Spanish crown. Old World crops and livestock were introduced to Mexico and Peru to support a civilized (that is, Spanish) way of live for the colonists, and New World exotica were sent to Spain as novelties and for agricultural exploitation. But once tomatoes had taken root in Italy, once cattle provided beef and gave milk in Mexico, then local cooks put these wonderful new foods to new uses. And the world changed.

While a gluten-free diet may help alleviate symptoms in some people, for others it can lead to nutritional problems. Gluten-free products are typically lacking in vitamin B12, folate, zinc, magnesium, selenium and calcium. Other studies found that gluten-free diets in Spain contained on average more fat and less fibre than comparable diets. It is clear that excluding an entire food group from your diet can reduce fibre and dietary diversity, which also affects our gut microbes, creating the possibility of long-term adverse effects.

Not every change is so subtle. There are chefs in Rome taking the same types of risks other young cooks around the world are using to bend the boundaries of the dining world. At Metamorfosi, among the gilded streets of Parioli, the Columbian-born chef Roy Caceres and his crew turn ink-stained bodies into ravioli skins and sous-vide egg and cheese foam into new-age carbonara and apply the tools of the modernist kitchen to create a broad and abstract interpretation of Italian cuisine. Alba Esteve Ruiz trained at El Celler de Can Roca in Spain, one of the world's most inventive restaurants, before, in 2013, opening Marzapane Roma, where frisky diners line up for a taste of prawn tartare with smoked eggplant cream and linguine cooked in chamomile tea spotted with microdrops of lemon gelée.

Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.

Impoverished Spain depended on imports not only for manufactured products but even for sufficient food. Spanish agriculture was hampered by poor soil and by the strange institution known as the Mesta. Spanish sheep grew high-quality fleeces—not as good as those of English sheep but better than could be found elsewhere—and Spain had, in fact, replaced England as the source of wool for the Flemish and Italian cloth industries. The Mesta was an organization of sheep owners who had royal privileges to sustain migratory flocks of millions of sheep. The flocks moved all across Spain—north in the summer, south in the winter—grazing as they went, making it impossible to farm along their routes.42 When conflicts arose with landowners, the crown always sided with the Mesta on grounds that nothing was more important to the economy than the wool exports. The government’s protection of the Mesta discouraged investments in agriculture, so Spain needed to import large shipments of grain and other foodstuffs.

Everyone jumps to their stations and I meet Richard and Amanda at ours. We're in charge of assembling spoonfuls of sweet-potato casserole but with a Spanish twist. That was my idea, a Southern holiday meal meets a twist of southern Spain. Most of the hors d'oeuvres were prepared beforehand so we just need to get them in the oven and put on the finishing garnishes. I begin scooping sweet-potato casserole onto ceramic serving spoons while Richard garnishes them with sugared walnuts and Spanish sausage. Three months ago, most of us had never even tried Spanish cuisine, and today we're hosting a semi-Spanish-themed banquet. We work like machines. I spoon and pass the bite to my left. Richard adds walnuts and sausage, and passes the plate. Amanda adds parsley and cleans the plate. Chili aioli would make this bomb. A sweet and savory bite. I almost walk to the spice cabinet, then stop myself. That's not the recipe. We make trays and trays of food; some are set forward for the students who will begin serving. These are the skewers of winter veggies and single-serve portions of herbed stuffing with jamón ibérico- the less hearty bites. While the first course is being distributed the rest of us begin wiping down our stations. Our mini bites of sweet potato and mac and cheese will be going out next.

an unrestrained infatuation with ecstasy and other extraordinary phenomena developed. These experiences were thought of as something to be obtained at all costs. Among some noted but deceptive visionaries of the time was the stigmatic, María de Santo Domingo (1486-1524), known as the Beata of Piedrahita. Her monastery became a center of spirituality and high prayer; she herself wrote a book on prayer and contemplation. But soon the Master General of the Dominicans had to isolate her because of certain aberrations and prophetic revelations. No one in the order, with the exception of her confessor, was allowed to converse with her or administer the sacraments to her; nor was anyone allowed to speak about her prophecies, ecstasies, and raptures, except to the provincial. Another visionary, Magdalena de la Cruz, a Poor Clare with a reputation for holiness, severe fasts, and long vigils, also bearing the stigmata, let it be known that she no longer required any food except the consecrated Host in daily Communion. In an investigation by the Inquisition she confessed to being a secret devil worshiper. Inspired by two incubuses with whom she had made a pact, she became very skillful at all sorts of legerdemain. Through her success in fooling both bishops and kings, she brought the fear of being deceived to all of Spain.

Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.

Almost no one—not even the police officers who deal with it every day, not even most psychiatrists—publicly connects marijuana and crime. We all know alcohol causes violence, but somehow, we have grown to believe that marijuana does not, that centuries of experience were a myth. As a pediatrician wrote in a 2015 piece for the New York Times in which he argued that marijuana was safer for his teenage children than alcohol: “People who are high are not committing violence.” But they are. Almost unnoticed, the studies have piled up. On murderers in Pittsburgh, on psychiatric patients in Italy, on tourists in Spain, on emergency room patients in Michigan. Most weren’t even designed to look for a connection between marijuana and violence, because no one thought one existed. Yet they found it. In many cases, they have even found marijuana’s tendency to cause violence is greater than that of alcohol. A 2018 study of people with psychosis in Switzerland found that almost half of cannabis users became violent over a three-year period; their risk of violence was four times that of psychotic people who didn’t use. (Alcohol didn’t seem to increase violence in this group at all.) The effect is not confined to people with preexisting psychosis. A 2012 study of 12,000 high school students across the United States showed that those who used cannabis were more than three times as likely to become violent as those who didn’t, surpassing the risk of alcohol use. Even worse, studies of children who have died from abuse and neglect consistently show that the adults responsible for their deaths use marijuana far more frequently than alcohol or other drugs—and far, far more than the general population. Marijuana does not necessarily cause all those crimes, but the link is striking and large. We shouldn’t be surprised. The violence that drinking causes is largely predictable. Alcohol intoxicates. It disinhibits users. It escalates conflict. It turns arguments into fights, fights into assaults, assaults into murders. Marijuana is an intoxicant that can disinhibit users, too. And though it sends many people into a relaxed haze, it also frequently causes paranoia and psychosis. Sometimes those are short-term episodes in healthy people. Sometimes they are months-long spirals in people with schizophrenia or bipolar disorder. And paranoia and psychosis cause violence. The psychiatrists who treated Raina Thaiday spoke of the terror she suffered, and they weren’t exaggerating. Imagine voices no one else can hear screaming at you. Imagine fearing your food is poisoned or aliens have put a chip in your brain. When that terror becomes too much, some people with psychosis snap. But when they break, they don’t escalate in predictable ways. They take hammers to their families. They decide their friends are devils and shoot them. They push strangers in front of trains. The homeless man mumbling about God frightens us because we don’t have to be experts on mental illness and violence to know instinctively that untreated psychosis is dangerous. And finding violence and homicides connected to marijuana is all too easy.

Families would name their children religious names such as Jesus, Mary Magdalene, etc. to keep the authorities off their backs, much the same way the Crypto-Jews of Spain and Portugal put swine in their food when it was against their kosher laws.

During the 2010 FIFA football World Cup, “Paul the Octopus,” from his tank at the Sea Life Center in Oberhausen, Germany, successfully predicted the outcome of the seven matches of the German national team and the final. “Prediction” took the form of Paul picking one of two boxes, each marked with the flag of one of the competing teams, and each containing food. The probability of getting all these predictions correct is 1 in 28 = 256—so not that startling. And it’s even less startling when we take into account the law of truly large numbers. In fact, in this case, because 1 in 256 is not so small a probability, the numbers don’t even need to be “truly” large. Nonetheless, Paul’s apparent “power” made him an instant media star. He was made an honorary citizen of a town in Spain, and ambassador for England’s 2018 World Cup bid.

I’d dreamed of the perfect man. He’d be tall with dark hair and darker eyes that would meet mine across a crowded room, and I would know immediately he was the one I’d been waiting for.

The Sun Also Rises takes place mostly in Paris and a little in Spain. Tons of wine, Pernod, villagers' wine... but the food is spare like the writing: a suckling pig, a roasted chicken, shrimp, bread and olive oil. Simple food, uncomplicated tastes." I chewed my lip. "That's it. Let's stay with simple food. Hemingway loved Spain, so let's drift toward those flavors, but no spice. And we can make them mix and match like tapas. Tyler will have flexibility." It felt good to collaborate with Jane. We listed fruits and vegetables that we could blend into smoothies. We then listed different flours to give the meals more taste, texture, and nutrients, like the coconut and almond flours I'd used for Jane's potpies and Peter's cake. We decided to alter the egg dishes and quiches that I'd been making for her into cleaner, simpler hashes and scrambles. We developed vegetable dishes----poached, roasted, fresh and lightly seasoned.

linguistically challenged tourist is always at a disadvantage. The merchants of the medina seem to speak every language under the sun. The only travellers they never seemed to put much effort toward were those arriving from Andalusia. Perhaps it was because the Spanish tourists bargained too much, never bought anything of import, and were blamed for the expulsion of Muslims from Spain in 1492.

the Kabbalistic scholar Judah ben Jacob Hayyat, who left by boat from Lisbon to North Africa in 1493 with 250 Jews, wrote that after embarking they could not find a port to receive them. They sailed for four months, with few provisions. They were then waylaid by a Basque crew that took them captive, looted their property, and took them to Málaga. There they were imprisoned in the ship, while priests came aboard at the order of the bishop, to proselytize to them. After seeing that the Jews refused to convert, the bishop ordered them to be deprived of food and water until they converted. This continued for five days while city notables and priests made many visits to the ship. Close to one hundred souls apostatized in one day, but ben Jacob Hayyat’s wife died from the deprivations, as did nearly fifty others, including women and children. Ben Jacob Hayyat himself lay near death. At that point the bishop relented and allowed the ship to sail on to Fez.

In Spain, they are called paradores and in Portugal pousadas, but the concept is essentially identical. Across the length and breadth of both countries, historically important buildings, including palaces, convents, monasteries, castles, mansions, and forts have been converted to small hotels or large inns, all owned by the government. The programs serve two important purposes, protecting and in many cases rescuing these centuries-old structures that otherwise could not afford maintenance and upkeep and offering tourists a distinctly immersive (and affordable) way to explore the countries.

100 Ideas for Spain,’ published in El País in March of 2008, to teach alimentary education in schools because ‘to eat well and to understand what we eat has become an essential subject’?

We now know that the greatest concentration of "abnormal" lactose absorbers lives in Europe north of the Alps. Over 95 percent of the Dutch, Danes, Swedes, and other Scandinavians have enough lactase enzyme to digest very large quantities of lactose throughout their lives. South of the Alps, high to inter­ mediate levels prevail, falling to intermediate and low levels in Spain, Italy and Greece and among Jews and city-dwelling Arabs in the Middle East. Intermediate to high levels of absorbers occur again in northern India, while high levels of absorbers occur in isolated enclaves such as the Bedouin nomads of Arabia and cer­ tain pastoral groups in northern Nigeria and East Africa. Mammals obviously have to be able to drink milk in infancy,

With flamenco I was transported into a world where everyone is beautiful, because beauty is in everything, the glorious and the ugly; because flamenco celebrates living, through the cries of pain and the cries of joy, the symmetry of a young face and the character of an old face.

Agriculture is twenty percent of GDP. The most important crop is wheat. We are almost self-sufficient, overall almost eighty percent self-sufficient, in food.” In addition, he says, the country’s external debt of $7 billion is only ten percent of GDP, a proportion Greece, Spain, and Italy could envy. With foreign reserves of $17 billion, the country, in his view, could go on importing for another ten months. Syria is receiving assistance from Russia, Iran, and Iraq, which helps further to ease the burden. In any case, as in Iraq from 1990 to 2003, the sanctions are affecting the populace more than the regime. Further harming the people and the economy is the endemic corruption of some within the regime, who have treated the state as their personal business enterprise to be looted at will.

Under international trade laws, “sardine” covers almost two dozen species of fish (for U.S. products it exclusively means young herring), though the true sardine, from Portugal, Spain, France, Morocco, and Algeria, refers to the young pilchard (Sardina pilchardus) caught in Mediterranean or Atlantic waters.

Pair fruity dishes with wines from New World regions. Pair earthy dishes with wines from Old World regions. How do you distinguish Old World from New World? If it had a king or a queen in the 1500s (e.g., France, Italy, Spain) it is Old World; and any place they sent explorers (e.g., United States) or prisoners (e.g., Australia) is New World. — GREG HARRINGTON, master sommelier

Even after California became part of Mexico upon the country’s independence from Spain, the region’s inhabitants thought of themselves differently from their fellow Mexican citizens—they were gente de razón (people of reason), a term that distinguished them from the Indians or those of mixed blood, frequently called cholos.

Zego is a London based insurtech start-up that provides flexible motor, personal and commercial insurance. The company sells policies ranging in length from an hour to a year. Customers purchase these online, via phone and through Zego’s app. Zego was founded by former Deliveroo employees Sten Saar and Harry Franks, alongside Stuart Kelly, former Head of Engineering at Hubble. The company originally began operating in the motor insurance market, selling policies by the hour to part-time fast food delivery drivers. In 2020 Zego started to offer private hire insurance policies. Since 2016, the company has expanded into other areas of insurance, including public liability insurance for self-employed professionals and employers’ liability cover for businesses. In September 2018, Zego launched overseas, making flexible motor insurance products available to delivery drivers in Ireland. In December 2018, Zego began offering motor insurance policies in Spain.

How about lamb? I hadn't done anything with lamb yet, which was surprising, because it was one of my favorite meats. Lamb it is, then. Being in a restaurant kitchen and having to get dish after dish out, I probably didn't want to spend a lot of time pan-searing lamb to order. Too easy to get stuck in the weeds. So what if I braised it? In red wine, the way Grandma Ruth used to, and with spices like cinnamon and coriander and ginger, the way... well, not the way my grandma used to, but the way Sephardic Jews---whose ancestors had lived in Spain and North Africa during the Diaspora---did? Sephardic Jews also liked to pair meat with fruits. Dried fruits like apricots and prunes would be meltingly delicious cooked in the wine with the lamb; my mouth was watering just thinking about it. It would need some spiced couscous to soak up all those delicious juices, and maybe something salty. I had sweet, sour, umami, and bitter, so maybe something salty. Something pickled? Pickled cherries could make the whole dish pop.

GEOGRAPHICALLY INDICATED CHEESES There are more than 150 cheeses protected with GIs in the European, but the highest profile ones are Asiago, fontina, Gorgonzola, Grana Padano, Mozzarella di Bufala Campana, Parmigiano-Reggiano and Pecorino Romano (all from Italy); Comté, Roquefort, Munster, and Reblochon (France); feta (Greece); Gruyère (Switzerland); Stilton (United Kingdom); and manchego (Spain). Try to remember this short list and if you are buying any one of these cheeses, the real thing will only come from the respective nation. Feta, Muenster, and Gruyère are especially frequently copied elsewhere.

This idea is part of a compelling argument that it was honey and bee larvae, as much as meat, that made the human brain larger and helped us to outcompete all other species. Meat eating gets all the glory, the argument goes, because stone tools used in hunting turn up in the archaeological record, while evidence of eating honey does not. But there are plenty of other clues. Our closest relatives in the animal kingdom – chimpanzees, bonobos, gorillas and orangutans – all eagerly gorge on honey and bee larvae, nature’s most energy-dense food. And in the earliest rock art discovered, inside caves in Spain, India, Australia and South Africa, there are depictions of honey collecting dating back at least 40,000 years.

memang narang, we still make use of its linguistic legacy. References to the fruit can be found in Sanskrit and ancient Hindi literature, including the Charaka Samhita, a medical text thought to be a thousand years old. It’s here the word narang or naranga first emerges, which along the Silk Road became the Persian neranji, and eventually naranja in Spain, laranja in Portugal, arancia in Italy and orange in France. In the 1590s, soon after the arrival of the fruit on British shores, Shakespeare included the reference ‘orange tawny beard’ in A Midsummer Night’s Dream.

The Portuguese explorers, astronauts of another time, used these winds and some educated guesswork to push European dominion out of the Mediterranean and into the world beyond. For the mahrineros of Lisbon, it was simple work on most days to sail south to places like Madeira and the Canary Islands, the first non-European stepping-stones of Iberian conquest. Getting home was harder, until someone took a gamble and found that if a sailor put his back to the land and sailed off far enough to the northwest, he might eventually make his way up into westerly winds and back to Portugal before the food ran out. Known to sailors as the volta do mar (return from the sea), this discovery—rather like the splitting of the atom five centuries later—would have irreversible consequences for all that came afterwards. Christopher Columbus used an expanded version of the volta to get his fleet from Spain to America and home again, but credit for a bolder leap goes to Bartolomeu Dias, who tested the concept on a global scale.

out underneath the orange trees. The blossoms were just starting to open, and their fragrance wafted down to us. “I love this smell,” she said. “I want to find a perfume that smells like this. In Spain it is called azahar, you know? It is an Arabic word.

These apparent paradoxes would be vexing, except that an alternative explanation for the relative absence of heart disease on Crete had always been at hand: the near-complete absence of sugar in the Cretan diet. As Allbaugh described, the Cretans “do not serve desserts—except for fresh fruit in season. . . . Cake is seldom served, and pie almost never.” The consumption of “sweets” in the Seven Countries study, as you might remember, correlated more closely with heart disease rates than did any other kind of food: they were abundant in Finland and the Netherlands, where heart disease rates were highest, while study leaders observed that “hardly any pastries were eaten in Yugoslavia, Greece, and Japan,” where heart disease rates were low. And these observations have held true over time. From 1960 to 1990 in Spain, for example, the intake of sugar and other carbohydrates fell dramatically, right along with heart disease rates, as meat consumption rose. Italian sugar consumption, always very low, also dropped during those years.

Patrick Stroud is an IT professional and an aspiring cook who attributes his love of cooking to watching hundreds of hours of the Food Network as a kid. Patrick Stroud has traveled all over the world and even lived in Spain for a period of time.

Switching from beef to “white meat” such as pork or chicken could cut health costs by $1 trillion a year, significantly lower GHG emissions, and greatly reduce the pressure to find new agricultural land.13 Plant-based food is now a $4.5 billion business14 and could be an $85 billion industry by 2030.15 Wheat farmers in the Netherlands, Germany, and the United Kingdom reap more than four times the harvest from the same area of land as farmers in Russia, Spain, and Romania.16 Yields in much of Africa are even lower. Quadrupling food production is probably an unrealistic goal, but a number of pilot projects suggest that doubling yields—even in the face of climate stress—is eminently possible.17 About a third of all the food that is produced globally is lost—to pests or spoilage in the supply chain or as consumer waste. Preventing just a quarter of this loss could feed nearly a billion people a year, save nearly a quarter of a trillion dollars, and significantly reduce global GHG emissions.18

The emerging cash economy of al-Andalus contrasted with the subsistence economies of Frankish Europe and Christian Iberia, where rural servility remained the norm, social mobility was low, and there was little by way of urban culture, infrastructure, or currency. Christian rulers collected revenue through the direct consumption of food surpluses, forcing them to continuously circulate through their lands with their households in tow. This itinerant lifestyle prevented them from accumulating easily transferrable wealth, and from developing secular institutions and bureaucracies.

Strong food in these parts is chickens’ heads, ham fat, pig’s blood pudding, raw peppers and garlic, chumbos (prickly pear), stale bread and wine. A great deal of manly merit accrues from the eating of strong food and the merit increases the earlier it is taken in the day. Thus a man who can stomach a burnt chicken’s head and a hot pepper with a hunk of stale country bread and wash it down with a couple of glasses of costa – and do so with relish at breakfast – is a man to be reckoned with.

They cooked more than three hundred plates of the food the great Montezuma was going to eat, and more than a thousand more for the guard. I have heard that they used to cook him the flesh of young boys. But as he had such a variety of dishes, made of so many different ingredients, we could not tell whether a dish was of human flesh or anything else, since every day they cooked fowls, turkeys, pheasants, local partridges, quail, tame and wild duck, venison, wild boar, marsh birds, pigeons, hares and rabbits, also many other kinds of birds and beasts native to their country, so numerous that I cannot quickly name them all.

Willie and I are both pretty directionally challenged, so we spent most of our time lost. We would jump in a bus that seemed to be going in the right direction and end up having to walk for miles to get back to town. We were both super skinny from all the walking when we got back, despite the good Italian food we ate while we were there. We had the best time, but there were a few scary moments, as well. One night we were sleeping on the train heading to Barcelona, Spain. We were traveling through the south of France and a group of thieves were on the train. Willie was sleeping with his feet on the door, so every time they would try to open the door he would wake up and they would run off. One time, he didn’t feel the door open and the thieves grabbed the backpack of one of the girls who was traveling with us. Willie jumped up and started chasing them through the train! They dropped the backpack, but Willie kept chasing them through a couple of cars. I was standing there thinking, “What’s going to happen if he catches them!” Luckily, Willie had that same thought, gave up the chase, and came back to our car. He didn’t sleep the rest of the night; he just sat up and protected us. What a man!

California’s McEvoy Ranch makes high-quality real extra-virgin olive oil, available by mail order and at gourmet stores. McEvoy’s acclaimed oil maker, Deborah Rodgers, also recommends Australia’s Boulder Bend, sold under its Cobram Estate label in the United States. Cobram is Australia’s most-awarded olive oil, winning more than 150 medals in competitions. Their top-shelf ultrapremium collection is guaranteed milled within four hours of harvest and is sold online, as is Spain’s vaunted Oro Bailen.

In the early sixteenth century, Ferdinand Magellan’s circumnavigation of the globe was a three-year odyssey filled with violence, starvation, and death. Magellan’s voyage was the first successfully to steer a course around the globe. In the process, he smashed the endurance record on the high seas, established the dimensions of the planet, and—taking place as the enterprise did in the context of European colonialism—opened the way for social and economic exchange on an international scale. Most of Magellan’s sailors recognized they were risking catastrophe. Though it was no longer widely believed that the Earth was flat, its roundness had not been proved as fact, and many in his crew may have feared sailing off the edge of the world. Both he and his crew were aware they would pay heavily for any mistaken assumptions. And indeed they did err, and they did pay: They had underestimated the length of their journey, the quantities of food needed to sustain them, the dangers of mass poisonings, and the risk of damaged or otherwise inoperative ships. Of the original fleet of five vessels carrying approximately 270 crewmembers, only one solitary ship bearing eighteen ghostly survivors returned to port in Spain. Not among them was their captain, who had perished along the way after being hit in the leg by a poisoned arrow.

In the early sixteenth century, Ferdinand Magellan’s circumnavigation of the globe was a three-year odyssey filled with violence, starvation, and death. Magellan’s voyage was the first successfully to steer a course around the globe. In the process, he smashed the endurance record on the high seas, established the dimensions of the planet, and—taking place as the enterprise did in the context of European colonialism—opened the way for social and economic exchange on an international scale. Most of Magellan’s sailors recognized they were risking catastrophe. Though it was no longer widely believed that the Earth was flat, its roundness had not been proved as fact, and many in his crew may have feared sailing off the edge of the world. Both he and his crew were aware they would pay heavily for any mistaken assumptions. And indeed they did err, and they did pay: They had underestimated the length of their journey, the quantities of food needed to sustain them, the dangers of mass poisonings, and the risk of damaged or otherwise inoperative ships. Of the original fleet of five vessels carrying approximately 270 crewmembers, only one solitary ship bearing eighteen ghostly survivors returned to port in Spain.

Power and Gender in Renaissance Spain: Eight Women of the Mendoza Family, 1490–1650, edited by Helen Nader; The Jews of Spain: A History of the Sephardic Experience by Jane S. Gerber; The Spanish Inquisition: A Historical Revision by Henry Kamen; Secret Jews: The Complex Identity of Crypto-Jews and Crypto-Judaism by Juan Marcos Bejarano Gutierrez; To Embody the Marvelous: The Making of Illusions in Early Modern Spain by Esther Fernández; Speaking of Spain: The Evolution of Race and Nation in the Hispanic World by Antonio Feros; Imprudent King: A New Life of Philip II by Geoffrey Parker; Daily Life in Spain in the Golden Age by Marcelin Defourneaux; Daily Life During the Spanish Inquisition by James M. Anderson; Inquisition and Society in the Kingdom of Valencia, 1478–1834 by Stephen Haliczer; In Spanish Prisons: The Inquisition at Home and Abroad by Arthur Griffiths; At the First Table: Food and Social Identity in Early Modern Spain by Jodi Campbell; Picatrix: A Medieval Treatise on Astral Magic, translated and with an introduction by Dan Attrell and David Porreca; Trezoro Sefaradi: Folklor de la Famiya Djudiya by Beki Bardavid and Fani Ender; Ritual Medical Lore of Sephardic Women: Sweetening the Spirits, Healing the Sick by Isaac Jack Lévy and Rosemary Lévy Zumwalt; “A Conversation in Proverbs: Judeo-Spanish Refranes in