This collection of essays provides a panoramic view of Spanish gastronomy and etiquette from the Middle Ages to the present.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Edited by Frederick A. de Armas and James Mandrell
Inhaltsangabe
Introduction First Course: Foodstuffs 1. Divine Food: Making and Tasting Honey in the Cantigas de Santa Maria Ryan Giles 2. European Perspectives on the Olla Podrida and Other Early Modern Spanish Fare Carolyn Nadeau 3. The Politics of the Origins of Maize John Slater 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 Fernando Serrano Larráyoz 5. Etiquette on the Stage: Spanish Renaissance Theatre and the History of Manners Julio Vélez-Sainz 6. Celestial and Transgressive Banquets in the Theatre of the Spanish Golden Age Frederick A. de Armas Third Course: Modern Appetites and Culinary Fashions 7. Extravagant Appetites, Hunger, and Identity: Food in Bourbon Spain James Mandrell 8. The Representation of Gastronomy and Urbanity in the Journalistic Articles of Mariano José de Larra (1808-1837): Analysis of a Modern Perspective Íñigo Sánchez-Llama 9. The Meaning of Meals in Galdós’s El amigo Manso Dorota Heneghan 10. The Palate of Memory: Gastronomy and Cultural Criticism in Manuel Vásquez Montalbán José Colmeiro Contributors
Introduction First Course: Foodstuffs 1. Divine Food: Making and Tasting Honey in the Cantigas de Santa Maria Ryan Giles 2. European Perspectives on the Olla Podrida and Other Early Modern Spanish Fare Carolyn Nadeau 3. The Politics of the Origins of Maize John Slater 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 Fernando Serrano Larráyoz 5. Etiquette on the Stage: Spanish Renaissance Theatre and the History of Manners Julio Vélez-Sainz 6. Celestial and Transgressive Banquets in the Theatre of the Spanish Golden Age Frederick A. de Armas Third Course: Modern Appetites and Culinary Fashions 7. Extravagant Appetites, Hunger, and Identity: Food in Bourbon Spain James Mandrell 8. The Representation of Gastronomy and Urbanity in the Journalistic Articles of Mariano José de Larra (1808-1837): Analysis of a Modern Perspective Íñigo Sánchez-Llama 9. The Meaning of Meals in Galdós’s El amigo Manso Dorota Heneghan 10. The Palate of Memory: Gastronomy and Cultural Criticism in Manuel Vásquez Montalbán José Colmeiro Contributors
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