About this item

An enthralling Andalucian culinary journey from sierra to sea. For nearly eight centuries from 711 to 1492, Moorish rule in Andaluca brought about a revolution in Spanish culture, resulting in architectural splendors like the Alhambra as well as a rich culinary history. Andaluz is a quest to illustrate the legacy of the Arabs and Berbers in the kitchens of southern Spain today. Couscous, rice, eggplant, oranges, apricots, marzipan, and a wealth of spices are just a few ever-present ingredients that owe their influence to the Moorish peoplealong with a meticulous attention to the cultivation of olive varieties that Andaluca is renowned for. By digging deep into traditional dishes, scouring markets, and learning from home cooks, local tavern owners, and Michelin-starred restaurant chefs, Fiona Dunlop offers a vivid gastronomic window on this region.



About the Author

Fiona Dunlop

Fiona Dunlop is a London-based travel and food writer, specializing in Spain, Portugal and North Africa. She has also traveled extensively in Asia and Central America and written several guide-books to those parts of the world. Bizarrely, although she spent 18 years living in Paris and speaks fluent French, she rarely writes on France today. No special reason other than perhaps it no longer holds a mystery...Otherwise her priorities in life are: travel, food, wine, art, design and architecture, elements which she nearly always weaves into her writing.Apart from authoring books, over the years she has contributed widely to the UK press - The Independent, The Guardian, Observer, Telegraph, FT - as well as glossies like the Sunday Times Travel magazine, Harper's Bazaar, House & Garden. She has worked as a National Geographic expert on expeditions to Spain and Portugal and leads foodie tours to Andalucia. Check out her blog at www.fionadunlop.com and follow her on Instagram @andaluzfoodandtravel and Twitter @ffdunlop



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