Title Food matters : Alonso Quijano's diet and the discourse of food in early modern Spain / Carolyn A. Nadeau

Published Toronto : University of Toronto Press, 2015

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Description 1 online resource Series Toronto Iberic Toronto Iberic. Contents Frontmatter -- Contents -- Illustrations -- Preface -- Acknowledgments -- Food Matters Alonso Quijano'S Diet And The Discourse Of Food In Early Modern Spain -- Chapter One.El Ante: The Rise Of Cooking Manuals In Spain -- Chapter Two."Una Olla De Algo Más Vaca Que Carnero": Privileging Meat In The Early Modern Diet -- Chapter Three. "Salpicón Las Más Noches": Salads, Vegetables, And New World Contributions To Spanish Fare -- Chapter Four. "Duelos Y Quebrantos Los Sábados": Jewish And Muslim Influences On Early Modern Eating Habits -- Chapter Five. "Lantejas Los Viernes": Perceptions Of Health And Christian Abstinence -- Chapter Six ."Algún Palomino De Añadidura Los Domingos": The Theatrics Of Food And Celebration -- Chapter Seven. La Sobremesa: Final Reflections On The Discourse Of Food In Early Modern Spain -- Appendix Of Recipes -- Notes -- Works Cited -- Index Of Recipes -- General Index Summary 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 Bibliography Includes bibliographical references and index Notes Print version record Subject Food habits -- Spain -- History Food habits -- Social aspects -- Spain -- History Food -- Spain -- History Food -- Social aspects -- Spain -- History Diet -- Spain -- History Gastronomy -- Spain -- History Cooking -- Spain -- History Cooking, Spanish -- History SOCIAL SCIENCE -- Customs & Traditions. COOKING -- History. Diet Cooking Cooking, Spanish Food Food habits Food habits -- Social aspects Food -- Social aspects Gastronomy Manners and customs SUBJECT Spain -- Social life and customs. http://id.loc.gov/authorities/subjects/sh85126186 Subject Spain Genre/Form History Form Electronic book ISBN 9781442624962 1442624965 9781442624979 1442624973

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