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Galicia para comérsela (Volumen II)

82.00

Galicia, rich in farming and pasture land, and bordered by the coast offering a wealth of fish and seafood, has developed its own unique gastronomy, which today forms an essential part of its cultural identity.

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TEXT_  José M. Salgado Mosquera, M.ª del Mar Pérez Negreira and Isabel Martínez Latas
PHOTOGRAPHY _  José M. Salgado Mosquera, Archivo Hércules de Ediciones

EDITION LANGUAGES: Spanish and Galician

Galicia, rich in farming and pasture land, and bordered by the coast offering a wealth of fish and seafood, has developed its own unique gastronomy, which today forms an essential part of its cultural identity.

In an age in which globalization threatens the very existence of the symbols and facets of our identity, this work features the typical ingredients and recipes of the traditional Galician society: those used by our ancestors before the media invaded our kitchens with foreign fare.

All societies are reflected in their gastronomy, as it transcends mere culinary aspects and becomes part of their culture and a form of expression of their feelings, as, in one way or another, the greatest celebrations –victories in battle, religious or family events– have always been marked by feasting.

For this reason, with this collection Hércules de Ediciones aims to provide a detailed insight into Galicia’s culinary wealth and its anthropological connotations.

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