Spanish Regional Cuisine with Viking Lecturer Sharon Hudgins

 Spain's Vibrant Regional Cuisines: From Paella to PintxosDiscover the fascinating history and colorful variety of Spanish regional foods and wines through this visual feast for your eyes. This highly illustrated lecture explains the importance of geography, history, and religion in shaping the regional cuisines of Spain; the variety of national and regional dishes; and why the cooking of Spain differs so much from north to south, and from the Mediterranean to the Atlantic. As the author of an award-winning book about Spanish food, the speaker brings to this lecture a deep knowledge of the subject, as well as her experience of living in Spain and eating her way through all 47 provinces on the Spanish mainland.Sharon Hudgins is an award-winning cookbook author, editor, and culinary historian. A former university professor, she is the author/editor of 6 books, including 4 cookbooks, and more than 1,000 articles on history, travel, and food published worldwide, including in the Dallas Morning News, Fort Worth Star-Telegram, National Geographic Traveler, Saveur, and Gastronomica. She is also an experienced lecturer for National Geographic Expeditions, Smithsonian Journeys, Viking Cruises, and other educational tours abroad