Made in Canada, Read in Spain is an edited collection of essays on the impact, diffusion, and translation of English Canadian literature in Spain. Given the size of the world’s Spanish-speaking population (some 350 million people) and the importance of the Spanish language in global publishing, it appeals to publishers, cultural agents and translators, as well as to Canadianists and Translation Studies scholars. By analyzing more than 100 sources of online and print reviews, this volume covers a wide-range of areas and offers an ambitious scope that goes from the institutional side of the Spanish-Anglo-Canadian exchange to issues on the insertion of CanLit in the Spanish curriculum; from ‘nation branding’, translation, and circulation of Canadian authors in autonomous communities (such as Catalonia) to the official acknowledgement of some authors by the Spanish literary system -Margaret Atwood and Leonard Cohen were awarded the prestigious Prince of Asturias prize in 2008 and 2011, respectively.

What in terms of Alice Munro’s creative artistry and creative power allowed her to become the first and only short story writer, the first and only Canadian, and just the thirteenth woman in history to win the Nobel Prize in Literature? And exactly when during Munro’s career did her artistry and power advance to ensure that she would earn such world-wide renown? The answers lie in studying the boldly innovative yet greatly under-examined group of her four mid-career breakthrough books. Our volume therefore provides a carefully orchestrated analysis of Munro’s subtle yet potent handling of form, technique and style both within individual stories and across these special collections. Reading Alice Munro’s Breakthrough Books: A Suite in Four Voices not only addresses a significant vacancy in Munro criticism – and, by extension, in all short story criticism – but, equally importantly, offers an exciting new model for how criticism can be collectively written.

Since the “cultural turn” in the 1990s, increasing attention has been paid to ideological concerns and gender issues in relation to translation studies. This volume is a further illustration of this trend and focuses on the intersection of translation theory and practice with ideological constraints and gender issues in a variety of cross-cultural, geographical and historical contexts. The book is divided into three parts, with the first devoted to the health sciences, examining gender bias in medical textbooks, and the language and sociocultural barriers involved in obtaining health services in Morocco. The second part addresses the interaction of the three themes on the representation of gender and the construction of the female image both in diverse narrative texts and the presence of women in the translation of poetic works in Franco’s Spain. Finally, Part Three explores editorial policies and translator ethics in relation to feminist writing or translation in the context of Europe with special reference to Italy, and in the world of magazines aimed at a female readership.

Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

DigiCat Publishing presents to you this special edition of "Pagan Spain" by Richard Wright. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.