Jaume Fàbrega, professor of gastronomy and director of the Oenology Course at the School of Tourism and Hotel Management of the Universitat Autònoma de Barcelona. He is an art critic, historian and gastronomic adviser, author of more than 30 books and collaborator with La Vanguardia, El Punt and El Temps, among other media.

Interview

What challenges does participating in this activity have to you?
To show to the public that topics related to food can be treated rigorously and with a dissemination spirit, at the same time, and from a multidisciplinary point of view that overcomes certain academic limitations, for instance, of anthropology, history, etc. Besides, we can avoid clichés and pseudoscientific traps such as the “Mediterranean diet” or another kind of rhetoric and common places that usually hide a poor (or very biased) knowledge of the topic..

What kind of citizen interest do you think that generate the topics that the Bar in which you participate will addresses?For the moment, food is an appealing topic both for the general public and, increasingly, the more specialised; according to what has already said, it must be treated with the necessary rigour, beyond fashion, without priorities or guildism.

Jaume Fàbrega recommends:

Books:

• Jaume Fàbrega:
  • Nació i deglució. Fílies i fòbies de la cultura del gust. Pagès Editors, Lleida, 1997
  • La cultura del gust als Països Catalans. El Mèdol, Barcelona, 2000
  • La cuina catalana (9 vol.). Ed. L’Isard, Barcelona, 1996
  • La cuina mediterrània (3 vol.). Ed. L’ Isard, Barcelona,1997
  • La cuina catalana a l’abast, Ed. De la Magrana, Barcelona,1997
  • La cuina de Josep Pla. A taula amb l’autor de El que hem menjat. La Magrana, Barcelona, 1997
• A. Brillat-Savarin. Fisiología del gusto. Ed. Iberia, Barcelona,1979 (2ª ed.). H
• Jesús Contreras. Antropología de la alimentación. Ed. Eudema, Madrid, 1993
• Juan Cruz Cruz. Alimentación y cultura. Ed. Eunsa, Pamplona, 1991
• Alvaro Cunqueiro. La cocina cristiana de Occidente. Ed. Tusquets, Barcelona, 1981
• Xavier Fabregas. De la cuina la menjador. Ed. La Magrana, Barcelona, 1982
• Claude Fischler. El (h)omnívoro. Ed. Anagrama, Barcelona, 1995
• Jean-Louis Flandrin i Massimo Montanar. Histoire de l'alimentation. Ed. Fayard, París, 1996
• Jack Goody. Cocina, cuisine y clase. Ed. Edisa, Barcelona, 1995
• Marvin Harris. Bueno para comer. Alianza Editorial, Madrid,1985
• Jesú Llona Larrauri. Comer, beber y vivir. Ed. Acento, Madrid, 1996
• Néstor Lujan. Carnet de ruta. Ed. Tusquets, Barcelona, 1982
• Carson I.A.Ritchie. Comida y civilización. Alianza Editorial, Madrid, 1986
• Harry Scraemli. Historia de la gastronomía. Ed. Destino. Barcelona, 1982