Bread and Oil: Majorcan Culture's Last Stand

by Tomas Graves

Coarse bread bathed in olive oil, then rubbed with tomato or garlic and salt, is common to all the Mediterranean cultures from France to Algeria, from Morocco to Greece. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical crosscurrents that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times.
    Pa amb oli has come to symbolize for Majorcans all that is still honest and valid in the island, which became a major tourist destination in the 1960s and has been looking for its soul ever since. Bread and Oil celebrates the Majorcan character as reflected in its eating habits—simplicity, serenity, resourcefulness, and no qualms about getting one’s hands oily.

 "Bread and Oil . . . explores local traditions—the cooks and the restaurants, the bakers and sausage makers, wine-growers—and the provenance of its flour and bread, olives and olive oil, and the sensational vegetables and fruits."—Independent

Genres: Spain, Food

240 pages, Hardcover

First published September 15, 2000

Reviews

[Hilary · Rating 2 out of 5]

Thought this might be an interesting read whilst on holiday in Mallorca and was intrigued to see it was written by Tomas Graves, Robert’s youngest son. But really there is only so much one can take about bread and oil, even the delicious Mallorcan varieties, and the writing (translated into English by the author - he originally wrote it in Catalan) is not inspiring. I gave up half way through. Also, it was originally written in 1998, so feels dated - Mallorca has changed so much in the last 30 years.

[Peter · Rating 2 out of 5]

I thought this might be a good follow up to the authors brother Williams book about the family history but sadly it was not. I couldn’t finish it and it left me wondering how someone could write so much about so little. I’m not saying it’s a ‘bad’ book but just not for me.

[Tony Fitzpatrick · Rating 3 out of 5]

Tomás Graves (son of the poet Robert Graves) was born and raised in Majorca, and is an expert in Majorcan culture, notably its cuisine. Chief among its delicacies is the peasant staple "pa amb oli" (bread and oil). This book celebrates pa amb oli and provides background on the cultivation of its ingredients, the traditions around its preparation, and the impact that modern life has had on all aspects of its quality and availability. Graves originally wrote this in Catalan, maybe as a defence of the Majorcan way of life he saw fast disappearing in the 1990s. A little over-long, but enjoyable in the description of the sheer variety of ways in which the most simple of dishes can be prepared and accompanied. This is partly a history book, partly a cookbook, but mostly a celebration of local colour and food. A nice bit of research ahead of our trip to Majorca in July.

[Francey Bunn · Rating 5 out of 5]

My copy had the blue and yellow cover, just saying. I loved reading this book, it took me on a journey back in time and to a place that seemed familiar even though I've only ever been to Majorca and Spain as a tourist: the artisan vibe is strong in country areas throughout Europe, such magic. My take away was a confirmation that natural is best, the provenance of food matters, simple meals are better and supermarkets are to be avoided. Oh and I want to build a wood fired oven in my garden this summer.

[Roger Woods · Rating 4 out of 5]

This is the second time I have read this book which is an unusual take on Majorcan culture examining the history of the traditional dish of bread and oil in detail. Part biography, part history, part travelogue, part recipe book this is a difficult book to categorise and is very well written. Next time I go to Majorca I will search out the local restaurant serving pa amb oli.

[Tara · Rating 5 out of 5]

I love this book. My husband and I love to cook and I have read this book cover to cover a few times...plus I read sections regularly.
First got it in St. Louis, MO. My husband gave me a wilderness survival booklet to read after we got married as his "you must read" and I gave him this.