Coarse bread rubbed with tomato or garlic & then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread & oil. Tomas Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, & traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomas Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents & people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide & part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice & crushed garlic; fried sardines topped with sauteed onions & marinated in vinegar served cold with bread & oil, & guacamole with tomatoes & onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised & updated English-language edition of Graves` book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that`s changing the face of Europe.