Overview
This collection of essays provides a panoramic view of Spanish gastronomy and etiquette from the Middle Ages to the present. The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks. The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony. Structured into three distinct ""courses"" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries.
Full Product Details
Author: Frederick A. de Armas ,
James Mandrell
Publisher: University of Toronto Press
Imprint: University of Toronto Press
Dimensions:
Width: 15.90cm
, Height: 1.90cm
, Length: 23.50cm
Weight: 0.560kg
ISBN: 9781487540524
ISBN 10: 1487540523
Pages: 277
Publication Date: 12 April 2022
Audience:
College/higher education
,
Professional and scholarly
,
Tertiary & Higher Education
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: Manufactured on demand
We will order this item for you from a manufactured on demand supplier.
Reviews
"""This is an excellent collection of essays that helps us to put together a story about the nature and function of Spanish gastronomy from the medieval period to present-day Spain. The focus is broad yet the chapters are of great interest."" -- Lara Anderson, University of Melbourne * <em>Bulletin of Spanish Studies</em> *"
For the hungry reader, this book is a veritable feast for the mind, with an engaging introduction on the history of gastronomy and food studies followed by ten well-researched and often brilliant essays on diverse aspects of food in history and literary and cultural studies of the Iberian Peninsula. From the medieval to the contemporary, in analyses of poetry, theatre, treatises, and other genres, these studies feed the reader a diverse and fascinating diet of topics and approaches. - Steven Wagschal, Professor of Spanish, Indiana University Bloomington Spanish gastronomy is a complex amalgam of Muslim, Christian, and Jewish traditions and of European and New World influences. The Gastronomical Arts in Spain captures this rich diversity through a series of insightful and fascinating essays that span from the Middle Ages to the twentieth century. In the process, it reveals the many surprising ways in which food, recipes, and table etiquette intersect with history, politics, culture, literature, and identity. The result is a true feast for Hispanists and food lovers alike. - Elizabeth Amann, Professor of Literary Studies, Ghent University What a welcome smorgasbord of essays on food that de Armas and Mandrell have assembled for us, a veritable 'textual banquet of sense' as they put it in their introduction. Spanning from medieval to contemporary periods, its overview of the art of gastronomy in Spain offers a well-curated tasting of the many ways the subject of food has formed a key element in Spanish culture. Food metaphors aside, the essays here cover a wide diversity of disciplines offering an excellent collection of studies that further our understanding of a very complex and important subject. - Lou Charnon-Deutsch, Professor Emeritus of Hispanic Languages and Literature, Stony Brook University
Author Information
Frederick A. de Armas is Robert O. Anderson Distinguished Service Professor at the University of Chicago.. James Mandrell is an associate professor in the Department of Romance Studies at Brandeis University.
