Grape, Olive, Pig: Deep Travels Through Spain's Food Culture

Product Details
$35.00  $32.55
Publish Date
6.8 X 7.9 X 1.3 inches | 1.8 pounds

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About the Author

Matt Goulding is the food and nutrition editor of Men's Health. He has cooked and eaten his way around the world, touching down in Allentown, Pennsylvania, where he divides most of his time between computer and stovetop.


"Goulding honours the fascinating food of Spain with an anthropological approach. This combination of food and travel writing and photography couldn't have come from anywhere except the "Roads and Kingdoms" series, which continues to push out the definition of food publishing. Brilliant." -- Financial Times Best Books of 2017

"Matt Goulding sees, smells, and hears the whispers of the invisible spirits of Spain like no one has ever done before. The Spanish soul runs all through his veins. This is not a book, but a secret passage to a better world." -- José Andrés

"Think of this as a travel guide that's supremely unhelpful in telling you where to eat... in the best possible way. After reading this book, you will want the following: a giant pan of paella, a big bowl of fabada, and as many cured meats as your stomach can take." -- Bon Appétit

"Goulding's presentation of the myriad Spanish gastronomic delights from across the culturally diverse country is deliciously enticing and thoughtfully introspective." -- Booklist (starred review)

"Part narrative, part how-to guide to eating in Spain (without this book you are doing it wrong), Goulding weaves stories and observations into an organic mosaic. Deeply satisfying for the armchair traveler, this can't-miss book should be required reading prior to visiting Spain." -- Library Journal

"Goulding adeptly exposes the fabric of modern Spanish cuisine and whets the appetites for both food and travel, daring readers to explore unadvertised adventures of Spain. This book should be savored." -- Los Angeles Review of Books

"Goulding's book leaves the reader with a pretty good idea of why Spain deserves to be taken very seriously as a gastronomic paradise." -- Wall Street Journal

"Matt Goudling has written a magnificent love letter to his adopted home. It has all the beautiful details--the things you need to experience, must experience--to love Spain the way it deserves to be loved." -- Anthony Bourdain

"An enthusiastic journey through some of Spain's culinary hot spots." -- Kirkus Reviews

"Grape, Olive, Pig employs an impressive literary toolkit in appreciating and savoring Spanish cuisine, with descriptions of meals, translations of uniquely Spanish culinary vocabulary, spirals through relevant history, depictions of current food productions, and narratives of Goulding's food-focused travels across Spain." -- Smithsonian

"This book is the perfect gift or souvenir for everyone interested in Spain. It reads like an adventure novel." -- Edouard Cointreau, President of the Jury: Gourmand World Cookbook Awards