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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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Climent-Espino, Rafael, 1977- (Éditeur intellectuel), Gómez-Bravo, Ana M. (Ana María) (Éditeur intellectuel)
Format: Électronique eBook
Langue:Inglés
Publié: Nashville, Tennessee : Vanderbilt University Press, [2020]
Sujets:
Food in literature.
Cooking in literature.
Latin American literature > History and criticism.
Spanish literature > History and criticism.
Food habits > Latin America.
Food habits > Spain.
Cookbooks > Latin America > History.
Cookbooks > Spain > History.
Aliments dans la littérature.
Littérature latino-américaine > Histoire et critique.
Littérature espagnole > Histoire et critique.
Habitudes alimentaires > Amérique latine.
Habitudes alimentaires > Espagne.
Livres de cuisine > Amérique latine > Histoire.
Livres de cuisine > Espagne > Histoire.
SOCIAL SCIENCE / Agriculture & Food
Cookbooks
Cooking in literature
Food habits
Food in literature
Latin American literature
Spanish literature
Latin America
Spain
Criticism, interpretation, etc.
History
Accès en ligne:Texto completo
Table des matières:
  • 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 Pérez 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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