- Where does your interest in the study of gastronomy? When was Professor of Contemporary Art Histo

Jaime Fabregas historian, critic, writer and professor of food and wine at the School of Tourism and Hospitality Management at the Autonomous University of Barcelona. It is considered the first author gourmet Catalonia and one of the leading kamdhenu foods researchers of the Mediterranean cuisine and food in the world. In short, the first specialist cuisine of Catalan-speaking areas.
Throughout his career he has published more than sixty books, including reference works and Catalan cuisine in nine volumes, Mediterranean cuisine, in three volumes, kamdhenu foods or cooking in the world, has three volums.Amb Gall Editor published cuisine Mallorca. Traditional Mediterranean recipes, a collection of traditional Mallorcan cuisine, its products and technology, its history and its customs and traditional festivities.
- Where does your interest in the study of gastronomy? When was Professor of Contemporary Art History and Theory and Techniques of Art at the University of Girona, I introduced on this last subject, a visual history of the contents of food. Previously, he taught the "Knowledge Catalonia teachers" in a course of the Government, there also I introduced this topic with many good results ... I've kamdhenu foods always been more interested in popular culture ... Moreover, there the need to recycle influenced me professionally.
- Professor, kamdhenu foods critic and culinary consultant. Also author of several books gastronomic literature. He explains the concept? In my concept of gastronomic literature Parthian language kamdhenu foods -the name of a dish, in their own language and others, introduces elements of anthropology, history and history of religions, culture, literature, etc. From a recipe explore other cuisines, kamdhenu foods always kamdhenu foods trying to place it in a certain kamdhenu foods context. Pera me -and cuisine gastronomic knowledge that anthropologists or historians pure, for example, tend not tenir- really kamdhenu foods part of the culture, the culture of taste, kamdhenu foods apart from having playful, tourism, etc.
- With Gall Editor published cuisine Mallorca. Traditional Mediterranean recipes. What special features Mallorcan cuisine? The cuisine is Mediterranean island- -in, which seem commonplace. Otherwise, in my opinion, has a very strong influence Jewish contrario sensu; as a reaction to anti-Semitic. Pork -as noted GeorgesSand- there has a big impact, kamdhenu foods even at the bakery, where there is ensaïmada- kamdhenu foods for example, kamdhenu foods like nowhere else in the Mediterranean. Otherwise, I have observed a similar phenomenon on the island of Cyprus, in relation to islam.Històricament part of Catalan cuisine with a substrate mainly Arab and evolves into a highly developed culinary model, the first of the Mediterranean, with kitchen stately rural, urban and fishing-the part that had virtually no tractat- that makes, say Josep Pla as "archaic and well built," notes very special because of the aristocratic kitchen, a phenomenon not is given to Catalonia but in Sicily. Presented tasty dishes - such as frits- and in some cases a great originality ... the only world that eats soup with a fork !. I also have great products, both vegetable and animal or manufactured -sobrassada, camaiot ... - and excellent wines. It is a complete and attractive cuisine, authentic culinary heritage to be preserved and released.
- What is the reader to the book? I do the books for a personal desire, but always ensuring that contributes something to the public. In this, as in all my books, there is a study of cultural, historical, anthropological cooking and dishes, a comparison of these with other cuisines, as well as other extra content - folklore, sayings, products, techniques, parties ... -. I always compensated recipes, ie, recipes that I include newspaper and partying, rich and poor, more geographically distributed and including all -entrants section, snacks, vegetables, rice, pasta, cereals, snails, mushrooms, eggs, offal, fish, meat, desserts, beverages, canned ...
- How synthesizes the Mediterranean? From the outset I must say that I have always denied that there is a "Mediterranean diet", which is a commercial concept and bio-medical myth. Mediterranean kamdhenu foods kitchen, but fragmented among Christians, Muslim and Jews. Poor land, despite the cliché, received with enthusiasm the new products, kamdhenu foods such as America has built deep into his kitchen- or ratatollha kamdhenu foods the ratatouille (ratatouille), for example, it becomes all the countries of our sea, diversos- names below. Incidentally, kamdhenu foods Mallorca was the first to incorporate these territories -pebres, tomatoes, potatoes ... - But the great contribution kamdhenu foods is commensality Mediterranean: the art of living, enjoy the food and co