- Paperback: 288 pages
- Publisher: Malcolm Coxall; 1 edition (October 1, 2013)
- Language: English
- ISBN-10: 8494085395
- ISBN-13: 978-8494085390
- Product Dimensions: 6 x 0.6 x 9 inches
- Shipping Weight: 1 pounds (View shipping rates and policies)
- Average Customer Review: Be the first to review this item
- Amazon Best Sellers Rank: #4,632,570 in Books (See Top 100 in Books)
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Traditional Christmas Recipes of Spain Paperback – October 1, 2013
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About the Author
Malcolm Coxall, the author, is the proprietor of the family's 110 acre olive and almond farm in the Axarquía of southern Andalucía in Spain. The farm has been certified as organic since 1999. Malcolm also provides business and IT consultancy to other food producers in the area. He has published articles on agriculture, organic food production, biodiversity, environmental protection and economics. He is author of the book "Traditional Recipes of the Axarquía" and is active in the European food/environmental movement. He has taken several successful legal actions in defence of European environmental standards in the European Court of Justice.
Malcolm is passionate about food sovereignty and the maintenance of local food production. He believes that culinary diversity, agricultural sustainability and traditional gastronomy have much to teach a generation that has basically forgotten how food is grown and prepared.
"Truly good food is local, ethical, diverse, organic and slow. How we eat defines who we are as a society. Societies that knowingly eat chemically adulterated food, produced in heartless factory farms, reveal an intrinsic social and political malaise. They reveal a lack of sustainability, an inherent insecurity and a disconnection from their natural and social context. Contrast this care-less mentality with those societies which treasure their land, natural environment, their people, their traditional cuisine and the quality and purity of their food. Then explain to me again why we need fast food and how "factory agriculture" fits in with human and environmental well-being and sustainability. To be sustainable, what we really need to do is to start to understand food again, beginning with the basics both on the farm and in the kitchen.
We could do worse than to try to understand and enjoy our own local gastronomic heritage again. Not only is this worthwhile and important, but also great fun to discover how to make and enjoy real food again."
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