Delicioso

The annual Going Romance conference has developed into the major European discussion forum for theoretically relevant research on Romance languages where current ideas about language in general and about Romance languages in particular are tested. The twenty-third Going Romance conference was a very special one: for the first time it was not hosted by one of the Dutch universities, but was co-organized by the Radboud University Nijmegen and the Université de Nice-Sophia Antipolis and held in France at the Maison du Séminaire in Nice from 3–5 December 2009. The present volume contains a broad range of peer-reviewed articles dealing with syntax, phonology, morphology, semantics and acquisition of the Romance languages as well as selected papers from the special workshop dealing with linguistic change in relation to linguistic theory.

At first glance, one might say, "Wow, what a disparate collection of languages, of what value could this dictionary be?" Well, of course the answer is, it is of value to all those who speak any of those languages individually, or any group of them. In addition, it represents for the reader, or student, or professional, or any lover of language and culture, the opportunity to see each of the cultures represented here through prism of that fundamental element upon which they rely and survive...language. As such, Peter Tase has taken another step in furthering the communication and mutual understanding so desperately needed in the world today, for which I am grateful, and pleased to be able to support. Michael Eschleman

Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

Use the English you already know to quickly learn the basics of Spanish with this unique, accessible guide featuring original illustrations by Andy Warhol—from one of America’s most prominent language teachers. Read, write, and speak Spanish in only a few short weeks! Even the most reluctant learner will be astonished at the ease and effectiveness of Margarita Madrigal’s unique method of teaching a foreign language. Completely eliminating rote memorization and painfully boring drills, Madrigal’s Magic Key to Spanish is guaranteed to help you: • Learn to speak, read, and write Spanish quickly and easily • Convert English into Spanish in an instant • Start forming sentences after the very first lesson • Identify thousands of Spanish words within a few weeks of study • Travel to Spanish-speaking countries with confidence and comfort • Develop perfect pronunciation, thanks to a handy pronunciation key With original black-and-white illustration by Andy Warhol, Madrigal’s Magic Key to Spanish will provide readers with a solid foundation upon which to build their language skills.