The present volume focuses on a two-fold issue: food as a cultural element that united Mediterranean European society, and food as a cultural encounter between European explorers and new worlds during the early Renaissance.
The present volume focuses on a two-fold issue: food as a cultural element that united Mediterranean European society, and food as a cultural encounter between European explorers and new worlds during the early Renaissance.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Guillermo Alvar Nuño obtained his PhD in Latin Philology from the Complutense University of Madrid. He developed his teaching career at the Université de Franche-Comté (Besançon, France, 2014-2017) and the University of Alcalá (2017-), where he currently teaches subjects related to the ancient and mediaeval worlds. As a researcher, he has worked with late antique and mediaeval pedagogical texts on the moral formation of ancient and mediaeval man. He has also researched the development of the courtly model in mediaeval Europe, the influence of classical authors in the Middle Ages and the development of Spanish humanism in the fifteenth and sixteenth centuries.
Inhaltsangabe
Introduction THE IBERIAN PENINSULA AND THE FIRST GLOBAL KITCHEN, OR THE OLD WORLD VERSUS NEW WORLDS Guillermo Alvar Nuño Chapter 1 From a Mediterranean to a European Cuisine, from Spain to the Americas. Some Remarks about Food in the First Globalisation María Ángeles Pérez Samper Chapter 2 At the Table with New Social Classes. Giovanni Boccaccio's Decameron and the Description of Meals for a Thriving Bourgeoisie Carmen F. Blanco Valdés Chapter 3 Eating Culture in Late Middle Ages and Early Renaissance Portugal Luis Correia de Sousa Chapter 4 SELF-DISCIPLINE DURING THE REIGN OF THE CATHOLIC MONARCHS: MODESTY AND ATTITUDES TOWARDS FOOD IN HERNANDO DE TALAVERA'S INSTRUCCIÓN QUE ORDENÓ PARA EL REGIMIENTO DE SU CASA Cristina Moya García Chapter 5 The Regulation of Morals during the Reign of the Catholic Monarchs: Food and Clothing in Hernando de Talavera's Tractado provechoso Teresa Jiménez Calvente Chapter 6 At the Table of a Noble Castilian Household. The Lords of Marchena and the Use of Courtliness as a Strategy for Power Juan Luis Carriazo Rubio Chapter 7 Food in short chivalric narrative: an exploration of uncharted territory Karla Xiomara Luna Mariscal Chapter 8 Aphrodisiacs in Amatus Lusitanus: Ceres, Bacchus and food myths Ana Isabel Martín Ferreira Chapter 9 Feasts turned to Stone: Food in Sculpture Cycles from Seville to New Spain Juan Clemente Rodríguez Estévez Chapter 10 Cassava: a major staple in pre- and post-conquest America Rudy Chaulet Chapter 11 When the Land of the Sunset met the Land of the Rising Sun. Food in the Cultural Encounter between Iberians and the Japanese Antonio Doñas
Introduction THE IBERIAN PENINSULA AND THE FIRST GLOBAL KITCHEN, OR THE OLD WORLD VERSUS NEW WORLDS Guillermo Alvar Nuño Chapter 1 From a Mediterranean to a European Cuisine, from Spain to the Americas. Some Remarks about Food in the First Globalisation María Ángeles Pérez Samper Chapter 2 At the Table with New Social Classes. Giovanni Boccaccio's Decameron and the Description of Meals for a Thriving Bourgeoisie Carmen F. Blanco Valdés Chapter 3 Eating Culture in Late Middle Ages and Early Renaissance Portugal Luis Correia de Sousa Chapter 4 SELF-DISCIPLINE DURING THE REIGN OF THE CATHOLIC MONARCHS: MODESTY AND ATTITUDES TOWARDS FOOD IN HERNANDO DE TALAVERA'S INSTRUCCIÓN QUE ORDENÓ PARA EL REGIMIENTO DE SU CASA Cristina Moya García Chapter 5 The Regulation of Morals during the Reign of the Catholic Monarchs: Food and Clothing in Hernando de Talavera's Tractado provechoso Teresa Jiménez Calvente Chapter 6 At the Table of a Noble Castilian Household. The Lords of Marchena and the Use of Courtliness as a Strategy for Power Juan Luis Carriazo Rubio Chapter 7 Food in short chivalric narrative: an exploration of uncharted territory Karla Xiomara Luna Mariscal Chapter 8 Aphrodisiacs in Amatus Lusitanus: Ceres, Bacchus and food myths Ana Isabel Martín Ferreira Chapter 9 Feasts turned to Stone: Food in Sculpture Cycles from Seville to New Spain Juan Clemente Rodríguez Estévez Chapter 10 Cassava: a major staple in pre- and post-conquest America Rudy Chaulet Chapter 11 When the Land of the Sunset met the Land of the Rising Sun. Food in the Cultural Encounter between Iberians and the Japanese Antonio Doñas
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