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

Show other versions (1)

"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...

Full description

Bibliographic Details
Other Authors: Gómez-Bravo, Ana M. (Ana María) (Editor), Climent-Espino, Rafael, 1977- (Editor)
Format: Electronic eBook
Language:Inglés
Published: Nashville, Tennessee : Vanderbilt University Press, [2020]
Series:Book collections on Project MUSE.
Subjects:
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.
Online Access:Texto completo
Table of Contents:
  • 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.

Similar Items