Papal Rome and the Spanish Golden Age
Lecture no. 19 from the course: Food: A Cultural Culinary History
Taught by Professor Ken Albala | 28 min | Categories: The Great Courses Plus Online Food & Wine Courses
Here, explore the rise of distinct regional and national cuisines, focusing on Italy and Spain. Review the monumental culinary writings of Bartolomeo Scappi, bringing together specialty dishes from all of Italy. Then study excerpts from two classic books of Spanish cookery as they vividly evoke Spain’s rich food culture.