The food markets of Barcelona host thousands of customers daily, from tourists eager to sample fresh fruits and grilled seafood to neighborhood cooks in search of high-quality ingredients. While other countries experienced major shifts away from the public-market model in the twentieth century, Barcelona's food markets remained fundamental to the city's identity, economy, and culture. Montserrat Miller's Feeding Barcelona, 1714-1975 examines the causes behind the extraordinary vibrancy and tenacity of the Barcelonan market system. Miller argues that recurrent revolutionary uprisings in Barcelona, beginning in the mid-eighteenth century, forced ongoing collaboration between the public and private sectors to ensure adequate and effective food distribution. Municipal support permitted small-scale food sellers in Barcelona to survive in a period more commonly characterized by increasing capitalization in food retail, while the importance of food markets to Barcelona's social networks enhanced vendors' ability to recognize and adapt to changing customer demands. In addition, a high number of stalls owned by women contributed both to the financial well-being of vendor families and to the sociability patterns that placed neighborhood food markets at the center of daily life in the city. The shared commitment of vendors, shoppers, and government officials to a market model of food sales created the lasting and unique market system that persists in Barcelona to this day. Drawing from extensive archival research and numerous interviews with individuals at all levels of the market system, Feeding Barcelona, 1714-1975 is the first detailed history of the historical and social influences that create urban food markets.

Widely associated with avant-garde gastronomy and lavish food markets, Barcelona has become a top destination for gourmands and chefs around the world, especially after the spectacular rise of chef Ferran Adrià of the famed elBulli, soon to be reborn as elBulli1846. Barcelona is a city that attracts millions of visitors in search of art and culinary experiences while cookery apprentices from around the world arrive looking to perfect their skills and expand their gastronomic horizon. The city offers an unequaled combination of restaurants, chefs, restauranteurs, media and local government initiatives to help those who arrive seeking an extraordinary culinary experience. But how has the city established itself as a global culinary referent while becoming synonymous with cutting-edge cuisine? This book narrates Barcelona’s urban and culinary development from the Middle Ages to the present, tracing the origins and the growth of the culinary prestige of this part of Catalonia. Barcelona has been a cosmopolitan center since the 1700s because of its location and busy port. The city has always been well supplied with food, and its residents built a strong culinary tradition enlivened by its contact with other cuisines and novel products afforded by its geographic location and the people who migrated to the area. With literature, painting, music and architecture, cooking has been a crucial activity in creating and maintaining a Catalan identity. Past, present and future visitors of the city will find a fascinating history of the unforgettable culinary importance of one of the most popular cities of Spain.

Neighbourhood open space ranks highly as a key component in suburban liveability assessments, originating from the development of urban planning as a profession and the proliferation of the garden suburb. Community Green uniquely connects the past, present and future of planning for small open spaces around the narrative of internal reserves. The distinctive planned spaces are typically enclosed on every side, hidden within residential blocks, serving as local pocket parks and reflecting the evolving values of community life from the garden city movement to contemporary new urbanism. This book resuscitates the enclosed, almost secretive reserve from history as a distinctive form of local open space whose problems and potentialities are relevant to many other green community spaces. In so doing, it opens up even wider connections between localism and globalism, the past and the future, and for connecting community initiatives to broader global challenges of cohesion, health, food, and climate change. This fully illustrated book charts the outcomes and implications of this evolution across several continents, injecting human stories of civic initiatives, struggles and triumphs along the way. Community Green will be of interest to a wide readership interested in studying, managing and improving the quality of all small open spaces in the urban landscape.

Barcelona has existed as a settlement for two millennia. Early civilizations shaped the city before it achieved, in the Middle Ages and Renaissance, global power as a trading metropolis and empire capital. After a long struggle with the unifying Spanish state, the city revived, in the eighteenth and nineteenth centuries, as an industrial and commercial powerhouse. It became a center of culture, ornamented by modern planning and wondrous works by Gaudí and others. Barcelona became known as “The Rose of Fire”: home to revolutionaries and anarchists. Creativity and conflict continued to shape Barcelona in the twentieth century, as its citizens faced the Spanish Republic, Civil War and Franco’s dictatorship. Linking social and cultural currents to the rich architectural and experiential heritage of this multi-layered city, McDonogh and Martínez-Rigol reveal Barcelona’s hidden history to modern-day visitors and residents alike.

The term “gastrocracy” refers to the appropriation of discourses and practices related to the sourcing, preparation, distribution, and consumption of food for political purposes. The intersections of gastronomy and governance, dating in Spain to the last quarter of the nineteenth century, have become highly visible over the past decade, when political debates around nationalism in its different forms have taken the guise of discussions about regional and local cuisines. Concomitant with the rise of the “slow food” movement and following UNESCO’s addition in 2011 of “Gastronomic Meal of the French” to its list of Intangible Cultural Heritage of Humanity, public and private associations all around Spain have been established with the goal of achieving recognition by UNESCO for Spanish, Catalan, and other national cuisines. In 2016, Gastro Marca España—an association and a web portal—was launched to raise the profile of food in Spain’s national brand. Eliciting wide public participation, co-opted for political purposes, regarded as a factor of economic development on any scale, and integrated into every so-called banal nationalism, the production, distribution, and consumption of food are highly relevant for historical analysis. Seeking to encourage a broader discussion about Peninsular gastrocracies, this book brings together an interdisciplinary group of scholars from different sides of the Atlantic and the Pacific who have spearheaded research on gastronomy and governance in Spain.

Spain's principal and most devastating war during the 20th century was, unusually for most of Europe, an internal conflict. During the Spanish Civil War of 1936 to 1939 two competing armies – the insurgent and counterrevolutionary Nationalist Army and the Republican Popular Army – engaged in a conflict to impose their version of Spanish identity and the right to shape the country's future. In its aftermath, Francoist Spain remained on a war footing for the duration of the Second World War. In spite of the unabated flood of books on the Spanish Civil War and its consequences, historians of Spain in the 20th century have focused relatively little on the interaction of society and culture, and their roles in wartime mobilization. Spain at War addresses this omission through an examination of individual experiences of conflict and the mobilization of society. This edited volume acknowledges the agency of low-ranking individuals and the impact of their choices upon the historical processes that shaped the conflict and its aftermath. In doing so, this new military history provides a more complex and nuanced understanding of Spain's most intense period of wartime cultural mobilization between the years 1936 to 1944 and challenges traditional political accounts of the period.