Life and Food in the Basque Country

A provocative reassessment of a popular narrative that connects museums, the antiquities trade, and theft. In this thought-provoking new work, historian Justin M. Jacobs challenges the widely accepted belief that much of Western museums' treasures were acquired by imperialist plunder and theft. The account reexamines the allegedly immoral provenance of Western collections, advocating for a nuanced understanding of how artifacts reached Western shores. Jacobs examines the perspectives of Chinese, Egyptian, and other participants in the global antiquities trade over the past two and a half centuries, revealing that Western collectors were often willingly embraced by locals. This collaborative dynamic, largely ignored by contemporary museum critics, unfolds a narrative of hope and promise for a brighter, more equitable future--a compelling reassessment of one of the institutional pillars of the Enlightenment.

Discover a fascinating region in Southern Spain that offers the most tantalizing food, through 75 authentic recipes, written with expertise and using authentic ingredients.<BR><BR>Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past: Moorish, Christian, and Jewish influences prevail. Following decades, if not centuries, in which the local food accepted prejudice from outsiders, any change or innovation was inhibited; but now a fascinating revival is taking place everywhere in Andalucia, as in the rest of Spain. This is supported by the array of amazing ingredients from land and sea, by memories and aromas from the past, and by current innovation by Spanish chefs. La Cocina Andalucia has become even more attractive, improved without losing any of its character and taste. As delicious as they can be, there is much more to Andalucian food than tapas and much more than a brilliant gazpacho de verano. This selection of truly authentic recipes have been developed by Maria Jose Sevilla during time spent in her house in Aracena near Seville. Each recipe will be accompanied by short histories relating to the character of a chosen locality, a particular dish or equally important, the people that grow and prepare the food. It would not be a book about the food loved by the Andalucians without including some local ingredients and regional specialties such as Iberico Hams from Huelva, olive oils from Cordoba or Jaen, olives from Seville, or Sherry vinegar, sea salt and shrimp in Cadiz.