At the First Table

Castro Martínez, La alimentación en las crónicas castellanas bajomedievales, 81,83. ... Riera i Melis, “Jerarquía social y desigualdad alimentaria,” 195. 10. 11. ... Valles Rojo, Cocina y alimentación en los siglos XVI y XVII, 20. 24.

At the First Table

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.

More Books:

Objects of Culture in the Literature of Imperial Spain
Language: en
Pages: 326
Authors: Mary E. Barnard, Frederick A. De Armas
Categories: Literary Criticism
Type: BOOK - Published: 2013 - Publisher: University of Toronto Press

These essays examine a variety of cultural objects described or alluded to in books from the Golden Age of Spanish literature, including clothing, paintings, tapestries, playing cards, monuments, materials of war, and even enchanted bronze heads.
Food and Communication
Language: en
Pages: 399
Authors: Mark McWilliams
Categories: Social Science
Type: BOOK - Published: 2016-05-07 - Publisher: Oxford Symposium

The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.
Food Matters
Language: en
Pages: 336
Authors: Carolyn A. Nadeau
Categories: Cooking
Type: BOOK - Published: 2016-04-06 - Publisher: University of Toronto Press

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
The Gastronomical Arts in Spain
Language: en
Pages: 304
Authors: Frederick A. de Armas, James Mandrell
Categories: Literary Criticism
Type: BOOK - Published: 2022-03-01 - Publisher: University of Toronto Press

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
Female Criminality and “Fake News” in Early Modern Spanish Pliegos Sueltos
Language: en
Pages: 248
Authors: Stacey L. Parker Aronson
Categories: Literary Criticism
Type: BOOK - Published: 2021-12-31 - Publisher: Routledge

This book studies the Early Modern Spanish broadsheet, the tabloid newspaper of its day which functioned to educate, entertain, and indoctrinate its readers, much like today’s "fake news." Parker Aronson incorporates a socio-historical approach in which she considers crime and deviance committed by women in Early Modern Spain and the