Rights: The text is in the public domain (basis recorded). The provider's own terms of use apply to the digitised copy. Published in 1858; the Internet Archive records the volume as not in copyright.
The catalogue record shows that this item exists and describes it; it does not show what the item says. SmellBook verifies a statement from it only through a checked passage, cited by its location, and reproduces none of its text.
CITATION CHECK
Title, creator, publisher and date checked against the catalogue record on 2026-10-03 by an automated check. The Wikisource Index record and the Internet Archive item agree on the journal, volume (tome 16, 2e période), publisher and year 1858; the article page names John Lemoinne as author of Quelques jours en Espagne and spans images 427–449, printed pages 423–445 by the Index's page list. Date confirmed to the year. SmellBook publishes only the citation, the location of the passage and its own claim, never the work’s text.
An 1858 French-language travel essay on Spain says that Spanish cooking has a local colour, that of saffron, and a local scent: garlic and oil that smells of its fruit.
A foreign visitor's general, somewhat disparaging remark on Spanish cooking, published in 1858; it names no particular place, household or dish, and says nothing about how Spanish cooking smells today.EXTERNAL RECORD