At the first table : food and social identity in early modern Spain / Jodi Campbell.

Format:

Book

Author/Creator:

Campbell, Jodi, 1968- author.

Contributor:

Horace Howard Furness Memorial Fund.

Horace Howard Furness Memorial Library (University of Pennsylvania)

Series:

Early modern cultural studies (Lincoln, Neb.)

Early modern cultural studies

Language:

English

Subjects (All):

Food habits--Social aspects--Spain--History--16th century.

Food habits.

Food habits--Social aspects--Spain--History--17th century.

Gastronomy--Spain--History--16th century.

Gastronomy.

Gastronomy--Spain--History--17th century.

Food--Symbolic aspects--Spain.

Food.

Food--Symbolic aspects.

History.

Food habits--Social aspects.

Spain--Social life and customs--16th century.

Spain.

Manners and customs.

Spain--Social life and customs--17th century.

Genre:

History.

Physical Description:

viii, 238 pages ; 23 cm.

Place of Publication:

Lincoln : University of Nebraska Press, [2017]

Summary:

"Research on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food. At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. People perceived themselves and others as belonging to clearly defined categories of gender, status, age, occupation, and religion, and each of these categories carried certain assumptions about proper behavior and appropriate relationships with others. Food choices and dining customs were effective and visible ways of displaying these behaviors in the choreography of everyday life. In contexts from funerals to festivals to their treatment of the poor, Spaniards used food to display their wealth, social connections, religious affiliation, regional heritage, and membership in various groups and institutions and to reinforce perceptions of difference. Research on European food culture has been based largely on studies of England, France, and Italy, but more locally on Spain. Jodi Campbell combines these studies with original research in household accounts, university and monastic records, and municipal regulations to provide a broad overview of Spanish food customs and to demonstrate their connections to identity and social change in the sixteenth and seventeenth centuries"-- Provided by publisher.

"At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance and maintenance of social identity"-- Provided by publisher.

Notes:

Includes bibliographical references and index.

Local Notes:

Acquired for the Penn Libraries with assistance from the Horace Howard Furness Memorial Fund.

Other Format:

Online version: Campbell, Jodi, 1968- author. At the first table

ISBN:

9780803290815

0803290810

OCLC:

946904072