The Making of the Basque Nation


Book Description

Set against the historical background of Spain's unification as a modern state, this book is a study of a complex, frequently violent, political phenomenon - Basque nationalism - which after ninety years continues to constitute a major challenge to Spain's established political order. It examines the origins of Basque nationalism in the Basque industrial heartland of Bilbao in the 1890s and analyses its development up to 1980 when the Basque country finally achieved home rule. In particular, the book shows how Basque nationalism operated upon the residents of the Basque country, divided by culture, loyalties, divergent economic and political aspirations and history, to create a new and exclusive political entity - the Basque nation. The main fieldwork was conducted during the two years surrounding the death of General Franco in 1975, a period of exceptional violence in the Basque country that marked Spain's transition from an authoritarian regime to a democratic one. Using a theoretical approach, the book provides an empirical analysis of one of Spain's most intractable political problems during a decisive period of Spanish history.




The Basque History Of The World


Book Description

The Basques are Europe's oldest people, their origins a mystery, their language related to no other on Earth, and even though few in population and from a remote and rugged corner of Spain and France, they have had a profound impact on the world. Whilst inward-looking, preserving their ancient language and customs, the Basques also struck out for new horizons, pioneers of whaling and cod fishing, leading the way in exploration of the Americas and Asia, were among the first capitalists and later led Southern Europe's industrial revolution. Mark Kurlansky, the author of the acclaimed Cod, blends human stories with economic, political, literary and culinary history to paint a fascinating picture of an intriguing people.




Life and Food in the Basque Country


Book Description

Ask any Spaniard where you will find the best food in the country and the answer is invariably the Basque provinces. In this beautifully written book, Marìa José Sevilla describes the region through the eyes of men and women whose lives embrace every aspect of its cooking and culinary traditions, and records the recipes she has learned from them. The author takes us from market to caserìo, or farmstead, and shows how the strength of Basque cuisine comes from the quality and range of local produce: superb fish from the Cantabrian coast, cheeses and wild mushrooms from the mountains, and vegetables and fruit—including apples for cider-making—from the caserìos of the valleys. Through her portraits of a fisherman, a craftsman of wooden cheese-making utensils, a wine producer, and a young city housewife, the author shows the historical influences and fierce regional pride behind this distinctive culinary repertoire. Finally, three professional chefs take us into their kitchens, and show us how their superb cooking is based on rich popular traditions. More than eighty authentic recipes punctuate evocative descriptions of cultural and culinary traditions, making this an ideal book for the inquisitive traveler who enjoys good food.




Talking to Terrorists


Book Description

The peace agreement in Northern Ireland has been held up as a beacon for conflict resolution around the world. The lessons of Ulster have been applied by prime ministers, presidents, diplomats and intelligence agents to many areas of violent conflict, from Spain to Sri Lanka, from Afghanistan to Iraq and, frequently, the Israel-Palestine crisis. From Belfast to Basra, the notion that it is necessary to engage in dialogue with one's enemies has been fetishised across the political spectrum. Talking to terrorists is a necessary pre-requisite to peace, it is argued, and governments should avoid rigid pre-conditions in their attempt to bring in the extremes. But does this understanding really reflect what happened in Northern Ireland? Moreover, does it apply to other areas where democratic governments face threats from terrorist organisations, such as in the Basque region of northern Spain? In challenging this notion, the authors offer an analytical history of the transition from war to peace in Northern Ireland, and compare the violent conflict in the Basque country over the same period, demonstrating how events there have developed very differently than the advocates of 'the Northern Ireland model' might presume. The authors recognise that governments have often talked to terrorists and will continue to do so in the future. But they argue that what really matters is not the act of talking to terrorists itself but a range of other variables including the role of state actors, intelligence agencies, hard power and the wider democratic process. Above all, there is a crucial difference between talking to terrorists who believe that their strategy is succeeding and those who have been made to realise that their aims are unattainable by violence.




Reclaiming Basque


Book Description

The Basque language, Euskara, is one of Europe’s most ancient tongues and a vital part of today’s lively Basque culture. Reclaiming Basque examines the ideology, methods, and discourse of the Basque-language revitalization movement over the course of the past century and the way this effort has unfolded alongside the simultaneous Basque nationalist struggle for autonomy. Jacqueline Urla employs extensive long-term fieldwork, interviews, and close examination of a vast range of documents in several media to uncover the strategies that have been used to preserve and revive Euskara and the various controversies that have arisen among Basque-language advocates.




Basque Country


Book Description

Winner, 2019 IACP Award, Best Book of the Year, International Named one of the Best Cookbooks of the Year / Best Cookbooks to Gift by the New York Times, Food & Wine, Saveur, Rachael Ray Every Day, National Geographic, The Guardian and more “Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.




The Land of My Fathers


Book Description

In 1960, renowned Nevada writer Robert Laxalt moved himself and his family to a small Basque village in the French Pyrenees. The son of Basque emigrants, Laxalt wanted to learn as much as he could about the ancient and mysterious people from which he was descended and about the country from which his parents came. Thanks to his Basque surname and a wide network of family connections, Laxalt was able to penetrate the traditional reserve of the Basques in a way that outsiders rarely can. In the process, he gained rare insight into the nature of the Basques and the isolated, beautiful mountain world where they have lived for uncounted centuries. Based on Laxalt’s personal journals of this and a later sojourn in 1965, The Land of My Fathers is a moving record of a people and their homeland. Through Laxalt’s perceptive eyes and his wife Joyce’s photographs, we observe the Basques’ market days and festivals, join their dove hunts and harvests, share their humor and history, their deep sense of nationalism, their abiding pride in their culture and their homes, and discover the profound sources of the Basques’ strength and their endurance as a people. Photography by Joyce Laxalt.







Back to Bizkaia


Book Description

Nevada sheep rancher Joe Juaristi spoke for years about making a trip back to the Spanish Basque Country that he left sixty years earlier, but each time the subject came up the discussion evolved into a family debate about the scope and members of the journey. Finally Joe's son, Vince, secretly resolved to organize the trip that his father wanted and needed--the two of them, traveling alone, making a quiet reunion with Joe's twin sister, who suffers from Alzheimer's, visiting other aging siblings and friends, and recounting the places that formed Joe's memories of his youth. Back to Bizkaia is part travel book, part memoir of two men exploring their mutual roots and their unique father-son bond. The narrative intertwines an engaging account of the contemporary Basque Country with Joe's experiences as an immigrant making his way in a new country and Vince's memories of growing up in a close Basque-American community in the American West. This is a book about Basques and their American families, but on another level it is every immigrant's story of return to a beloved homeland.




The Basque Book


Book Description

Chefs Alexandra Raij and Eder Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook in this much-anticipated and deeply personal debut. Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij’s careful but encouraging instructions, you can even master Squid in Its Own Ink—a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients—and, quite simply, you will become a better cook. - Food & Wine Magazine, Editor’s picks for Best of 2016