LEADER 00000nam a22003733a 4500 
001    dth87xg0bjdwwpc4 
003    SE-LIBR 
007    cr |||   ||||| 
008    220211s2022    xx |||||o|||||000 0|eng|d 
020    9781908117724 
041    eng 
100 1  Graves, Tomás|4aut 
245 10 Bread and Oil|h[Elektronisk resurs] /|cTomás Graves 
264  1 |bGrub Street,|c2022 
300    240 sidor 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
500    |5MoE|aOnline epub (0.68 MB) 
500    |5MoE|aOffline epub med Adobe-kryptering (0.46 MB) 
520    Coarse bread bathed in olive oil, then rubbed with tomato 
       or garlic and salt, is common to all the Mediterranean 
       cultures from France to Algeria, from Morocco to Greece. 
       On the island of Majorca, it is known as pa amb oli, bread
       and oil. Tomás Graves takes this healthy peasant 
       staple as a starting point to explore not only 
       Mediterranean cooking, agriculture, and traditions but 
       also the historical events that have rescued this simple 
       dish from disappearing along with a way of life that had 
       remained essentially unchanged since Roman times.  Pa amb 
       oli has come to symbolize for Majorcans all that is still 
       honest and valid in the island, which became a major 
       tourist destination in the 1960s and has been looking for 
       its soul ever since.  In Bread & Oil the wonderfully 
       evocative writer Tomás Graves celebrates the 
       Majorcan character as reflected in its eating habits.  He 
       makes the sights, insights, sounds, scents and lively folk
       of the Spanish island jump to life so brilliantly in this 
       creative triumph. Whether he's writing about class 
       structure love or war, Graves, in his own translation of 
       the original Catalan version, manages to tie it all in to 
       bread and oil.   Part adventure log, part history book, 
       part travelogue, part restaurant guide and part cookbook 
       charm oozes throughout. Recipes reflect the indigenous 
       ingredients; wrinkled olives made with olive oil, lemon 
       juice and crushed garlic; fried sardines topped with saut&
       eacute;ed onions and marinated in vinegar served cold with
       bread and oil guacamole with tomatoes and onions; and 
       aubergine mousse with cinnamon and curry powder.  Graves, 
       son of celebrated British poet Robert Graves, is the 
       thread throughout and writes of a wise tip he once got, 
       "In the event of having had too much to drink, eat a slice
       of bread soaked in virgin olive oil and in an hour's time 
       you'll feel right as rain again." The same can undoubtedly
       be said of reading this book. [Elib] 
653    E-bok 
653    eLib 
655  4 E-böcker 
655  4 Matlagning, mat & dryck 
852    |5MoE|bMoE|cE-Bok|hQca/DR|xorigin:Elib|zOnline epub (0.68 
       MB)|zOffline epub med Adobe-kryptering (0.46 MB) 
856 4  |uhttps://malmo.elib.se/Books/Details/1127244|zLåna som E-
       bok