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

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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...

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Detalles Bibliográficos
Autor principal: Nadeau, Carolyn A., 1963- (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Toronto : University of Toronto Press, 2015.
Colección:Book collections on Project MUSE.
Temas:
Manners and customs.
Gastronomy.
Food > Social aspects.
Food habits > Social aspects.
Food habits.
Food.
Cooking, Spanish.
Cooking.
Diet.
COOKING > History.
SOCIAL SCIENCE > Customs & Traditions.
Cuisine espagnole > Histoire.
Gastronomie > Espagne > Histoire.
Alimentation > Espagne > Histoire.
Aliments > Aspect social > Espagne > Histoire.
Aliments > Espagne > Histoire.
Habitudes alimentaires > Aspect social > Espagne > Histoire.
Habitudes alimentaires > Espagne > Histoire.
Cooking, Spanish > History.
Cooking > Spain > History.
Gastronomy > Spain > History.
Diet > Spain > History.
Food > Social aspects > Spain > History.
Food > Spain > History.
Food habits > Social aspects > Spain > History.
Food habits > Spain > History.
Spain.
Espagne > Moeurs et coutumes.
Spain > Social life and customs.
History.
Electronic books.
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource (336 pages).
ISBN:9781442624962

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