Chapter Three. “Salpicón Las Más Noches”: Salads, Vegetables, And New World Contributions To Spanish Fare

Kapitel in diesem Buch

1. Frontmatter i
2. Contents vii
3. Illustrations ix
4. Preface xi
5. Acknowledgments xxiii
6. Food Matters Alonso Quijano’S Diet And The Discourse Of Food In Early Modern Spain 1
7. Chapter One.El Ante: The Rise Of Cooking Manuals In Spain 3
8. Chapter Two.“Una Olla De Algo Más Vaca Que Carnero”: Privileging Meat In The Early Modern Diet 45
9. Chapter Three. “Salpicón Las Más Noches”: Salads, Vegetables, And New World Contributions To Spanish Fare 73
10. Chapter Four. “Duelos Y Quebrantos Los Sábados”: Jewish And Muslim Influences On Early Modern Eating Habits 105
11. Chapter Five. “Lantejas Los Viernes”: Perceptions Of Health And Christian Abstinence 138
12. Chapter Six .“Algún Palomino De Añadidura Los Domingos”: The Theatrics Of Food And Celebration 162
13. Chapter Seven. La Sobremesa: Final Reflections On The Discourse Of Food In Early Modern Spain 190
14. Appendix Of Recipes 197
15. Notes 233
16. Works Cited 257
17. Index Of Recipes 281
18. General Index 287