Food, Texts, and Cultures in Latin America and Spain /

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"Approaches Hispanic and Latin American food from the perspective of literary and cultural studies. Fourteen essays apply a food lens to colonial studies, ethnic and racial studies, gender and sexuality studies, and studies of power dynamics, nationalisms and nation building, theories of embodi...

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Detalles Bibliográficos
Otros Autores: Gómez-Bravo, Ana M. (Ana María) (Editor ), Climent-Espino, Rafael, 1977- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Nashville, Tennessee : Vanderbilt University Press, [2020]
Colección:Book collections on Project MUSE.
Temas:
Spanish literature.
Latin American literature.
Food in literature.
Food habits.
Cooking in literature.
Cookbooks.
SOCIAL SCIENCE / Agriculture & Food
Livres de cuisine > Espagne > Histoire.
Livres de cuisine > Amerique latine > Histoire.
Habitudes alimentaires > Espagne.
Habitudes alimentaires > Amerique latine.
Litterature espagnole > Histoire et critique.
Litterature latino-americaine > Histoire et critique.
Aliments dans la litterature.
Cookbooks > Spain > History.
Cookbooks > Latin America > History.
Food habits > Spain.
Food habits > Latin America.
Spanish literature > History and criticism.
Latin American literature > History and criticism.
Spain.
Latin America.
History.
Criticism, interpretation, etc.
Electronic books.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Food, blood and a Jewish Raza in fifteenth-century Spain / Ana M. Gómez-Bravo
  • Taste and taxonomy of native food in Hispanic America : 1492-1640 / Gregorio Saldarriaga Escobar
  • Still life, food and fiction : diversions from the colonial Baroque / Rodrigo Labriola
  • Furniture and equipment in the royal kitchens of early modern Spain / Carolyn Nadeau
  • Enlightened meals : literary perspectives on food in eighteenth-century Spain / María Ángeles Perez Samper
  • Madrid : cuisine as cultural melting pot / María Del Carmen Simón Palmer
  • Beyond the recipes : authorship, text and context in canonical Spanish cookbooks / María Paz Moreno
  • Cooks and ladies : the writing of culinary knowledge in Argentina in the late nineteenth and early twentieth centuries / Paula Caldo
  • The evolution of Mexican cuisine : five gastronomical seasons, mole, pozole, tamal, tortilla, and chile relleno / Adolfo Castañón
  • What the palate knows : Nicaragua's culinary cultures / Sergio Ramírez
  • A gastrocritical reading of Miguel Angel Asturias's early narrative : Legends of Guatemala, The president, and Men of maize / Rafael Climent-Espino
  • On hunger and Brazilian literature / Sabrina Sedlmayer
  • Food in recent Cuban literature (1990-2016) : from hero in the special period fiction to almost zero in the generation zero / Rita De Maeseneer.

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