Lo sagrado y lo abominable. La cocina de los pueblos prerromanos de España

Joan Santacana i Mestre and Joan Duran delve into the rich culinary traditions of pre-Roman Spanish cultures, exploring the intersection of food, spirituality, and societal norms. The authors paint a vivid picture of how sacred and abominable elements shaped the diets of ancient communities, revealing the deep connections between culinary practices and cultural identity.

Drawing from archaeological findings, historical texts, and ethnographic studies, the work examines various agricultural practices, sacred rituals, and the symbolic meanings attached to certain ingredients. This exploration not only highlights the diversity of foodstuffs available to these early populations but also provides insight into how their beliefs and environmental conditions influenced their cooking methods and dietary restrictions.

Ultimately, Santacana and Duran offer readers a nuanced understanding of how food served as a lens through which to view the lives of pre-Roman peoples, illustrating the profound ways in which culinary practices can reflect beliefs, customs, and societal structures in ancient times.