Gastronomical Arts in Spain

Introduction

First Course: Foodstuffs

1. Divine Food: Making and Tasting Honey in the Cantigas de Santa Maria
Ryan Giles

2. European Perspectives on the Olla Podrida and Other Early Modern Spanish Fare
Carolyn Nadeau

3. The Politics of the Origins of Maize
John Slater

Second Course: What to Eat and How

4. Dietetic Prescriptions for the Ruling Elite of the Kingdom of Navarra during the First Half of the Sixteenth Century: The Cases of Juan Rena and Juan de Alarcon
Fernando Serrano Larrayoz

5. Etiquette on the Stage: Spanish Renaissance Theatre and the History of Manners
Julio Velez-Sainz

6. Celestial and Transgressive Banquets in the Theatre of the Spanish Golden Age
Frederick A. de Armas

Third Course: Modern Appetites and Culinary Fashions

7. Extravagant Appetites, Hunger, and Identity: Food in Bourbon Spain
James Mandrell

8. The Representation of Gastronomy and Urbanity in the Journalistic Articles of Mariano Jose de Larra (1808-1837): Analysis of a Modern Perspective
Inigo Sanchez-Llama

9. The Meaning of Meals in Galdos's El amigo Manso
Dorota Heneghan

10. The Palate of Memory: Gastronomy and Cultural Criticism in Manuel Vasquez Montalban
Jose Colmeiro

Contributors

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• Estudos literários: geral

Spain; Spanish food; Spanish cooking; gastronomy; cuisine; food culture; food etiquette; history of manners; history of food; Spanish cookbooks; historical recipes; Olla podrida; Renaissance banquets; maize