Table of Contents

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 Alarcón
Fernando Serrano Larráyoz

5. Etiquette on the Stage: Spanish Renaissance Theatre and the History of Manners
Julio Vélez-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 José de Larra (1808–1837): Analysis of a Modern Perspective
Íñigo Sánchez-Llama

9. The Meaning of Meals in Galdós’s El amigo Manso
Dorota Heneghan

10. The Palate of Memory: Gastronomy and Cultural Criticism in Manuel Vásquez Montalbán
José Colmeiro

Contributors

About the Author

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.

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 (Bulletin of Spanish Studies)