Momentous changes swept Spain in the fifteenth century. A royal marriage united Castile and Aragon, its two largest kingdoms. The last Muslim emirate on the Iberian Peninsula fell to Spanish Catholic armies. And conquests in the Americas were turning Spain into a great empire. Yet few in this period of flourishing Spanish power could define “Spain” concretely, or say with any confidence who were Spaniards and who were not. Speaking of Spain offers an analysis of the cultural and political forces that transformed Spain’s diverse peoples and polities into a unified nation. Antonio Feros traces evolving ideas of Spanish nationhood and Spanishness in the discourses of educated elites, who debated whether the union of Spain’s kingdoms created a single fatherland (patria) or whether Spain remained a dynastic monarchy comprised of separate nations. If a unified Spain was emerging, was it a pluralistic nation, or did “Spain” represent the imposition of the dominant Castilian culture over the rest? The presence of large communities of individuals with Muslim and Jewish ancestors and the colonization of the New World brought issues of race to the fore as well. A nascent civic concept of Spanish identity clashed with a racialist understanding that Spaniards were necessarily of pure blood and “white,” unlike converted Jews and Muslims, Amerindians, and Africans. Gradually Spaniards settled the most intractable of these disputes. By the time the liberal Constitution of Cádiz (1812) was ratified, consensus held that almost all people born in Spain’s territories, whatever their ethnicity, were Spanish.

As the capital city of Spain, Madrid is nowadays considered one of the most interesting “food towns” in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times’ critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileño cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafés and markets played in putting Madrid in the map as one of the world’s top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid’s cuisine, exploring major trends, most innovative chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the diverse influences that have shaped Madrid’s cuisine over the centuries, including the introduction of foods from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrileños’ sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well as traditional and avant-garde eating establishments, from restaurants to bars to chocolaterías, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages.