There are two ways to get to know the world: one is through its culture and the other one is through its gastronomy. This collection shows the core of these concepts through authentic culinary journeys in a certain region of great cultural value.
Each volume describe an era and its principal dishes, the ingredients, the culinary and social customs round the table, taking the reader directly to a determined cultural context in which gastronomy is the protagonist.
The table of Quijote
When Cervantes describes his masterpiece, el Quijote, he describes the Spain of his era concretely and in a very precise way. In the pages of the novel of chivalry, the ingenious nobleman does not only travel through a great part of Spain but he also takes a look at the great variety of gastronomic culture that later became part of the Spanish kitchen.
