The Gastronomical Arts in Spain : Food and Etiquette / edited by Frederick A. de Armas and James Mandrell.

Format:

Book

Contributor:

De Armas, Frederick A., 1945- editor.

Mandrell, James, editor.

Series:

Toronto Iberic.

Toronto Iberic Series

Language:

English

Subjects (All):

Food in literature.

Spain--Social life and customs.

Spain.

Genre:

History.

Physical Description:

1 online resource (301 pages)

Edition:

First edition.

Place of Publication:

Toronto, Ontario : University of Toronto Press, [2022]

Summary:

"The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks. The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony. Structured into three distinct "courses" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries."-- Provided by publisher.

Contents:

Frontmatter

Contents

Illustrations

Introduction

FIRST COURSE Foodstuffs

1 Divine Food: Making and Tasting Honey in the Cantigas de Santa Maria

2 European Perspectives on the Olla podrida and Other Early Modern Spanish Fare

3 The Politics of the Origins of Maize

SECOND COURSE What to Eat and How

4 Dietetic Prescriptions for the Ruling Elite of the Kingdom of Navarra during the First Half of the Sixteenth Century: The Cases of Juan Rena and Juan de Alarcón

5 Etiquette on the Stage: Spanish Renaissance Theatre and the History of Manners (Juan del Enzina and Lucas Fernández)

6 Celestial and Transgressive Banquets in the Theatre of the Spanish Golden Age

THIRD COURSE Modern Appetites and Culinary Fashions

7 Extravagant Appetites, Hunger, and Identity: Food in Bourbon Spain

8 The Representation of Gastronomy and Urbanity in the Journalistic Articles of Mariano José de Larra (1808-1837): Analysis of a Modern Perspective

9 The Meaning of Meals in Benito Pérez Galdós's El amigo Manso

10 The Palate of Memory: Gastronomy and Cultural Critique in Manuel Vázquez Montalbán

Contributors

Index

Notes:

Includes index.

Description based on publisher supplied metadata and other sources.

Description based on print version record.

ISBN:

1-4875-4054-X

1-4875-4053-1

OCLC:

1290721258