Food Matters : Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain / Carolyn A. Nadeau.

Format:

Book

Author/Creator:

Nadeau, Carolyn A., Author.

Series:

Toronto Iberic.

Toronto Iberic

Language:

English

Subjects (All):

Food habits--Spain--History.

Food habits.

Food habits--Social aspects--Spain--History.

Food--Spain--History.

Food.

Food--Social aspects--Spain--History.

Diet--Spain--History.

Diet.

Gastronomy--Spain--History.

Gastronomy.

Cooking--Spain--History.

Cooking.

Cooking, Spanish--History.

Cooking, Spanish.

Spain--Social life and customs.

Spain.

Genre:

Libros electronicos.

Physical Description:

1 online resource (335 p.)

Place of Publication:

Toronto : University of Toronto Press, [2018]

Language Note:

English

Summary:

In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: "A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays."Through an inventive and original engagement with this text, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history. Using cooking manuals, novels, poems, dietary treatises, and other texts, she brings to light the figurative significance of foodstuffs and culinary practices in early modern Spain. Drawing on the work of Pierre Bourdieu and Stephen Mennell, Food Matters reveals patterns of interdependence as observed, for example, in how Muslim and Jewish aversion to pork fired Spain's passion for ham, what happened when New World foodstuffs entered into Old World kitchens, and how food and sexual urges that so often came together, regardless of class, ethnicity, or gender, construct moments of communal celebration.This mouth-watering tour of the discourses of food in early modern Spain is complemented by an appendix that features forty-seven recipes drawn from contemporary sources.

Contents:

Frontmatter

Contents

Illustrations

Preface

Acknowledgments

Food Matters Alonso Quijano'S Diet And The Discourse Of Food In Early Modern Spain

Chapter One.El Ante: The Rise Of Cooking Manuals In Spain

Chapter Two."Una Olla De Algo Más Vaca Que Carnero": Privileging Meat In The Early Modern Diet

Chapter Three. "Salpicón Las Más Noches": Salads, Vegetables, And New World Contributions To Spanish Fare

Chapter Four. "Duelos Y Quebrantos Los Sábados": Jewish And Muslim Influences On Early Modern Eating Habits

Chapter Five. "Lantejas Los Viernes": Perceptions Of Health And Christian Abstinence

Chapter Six ."Algún Palomino De Añadidura Los Domingos": The Theatrics Of Food And Celebration

Chapter Seven. La Sobremesa: Final Reflections On The Discourse Of Food In Early Modern Spain

Appendix Of Recipes

Notes

Works Cited

Index Of Recipes

General Index

Notes:

Includes bibliographical references (pages [257]-279) and indexes.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 21. Dez 2019)

ISBN:

1-4426-2497-3

1-4426-2496-5

OCLC:

948393869