Contributors

Chapters in this book

1. Frontmatter i
2. Contents v
3. Illustrations vii
4. Introduction 1
5. FIRST COURSE Foodstuffs
6. 1 Divine Food: Making and Tasting Honey in the Cantigas de Santa Maria 27
7. 2 European Perspectives on the Olla podrida and Other Early Modern Spanish Fare 45
8. 3 The Politics of the Origins of Maize 69
9. SECOND COURSE What to Eat and How
10. 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 95
11. 5 Etiquette on the Stage: Spanish Renaissance Theatre and the History of Manners (Juan del Enzina and Lucas Fernández) 121
12. 6 Celestial and Transgressive Banquets in the Theatre of the Spanish Golden Age 139
13. THIRD COURSE Modern Appetites and Culinary Fashions
14. 7 Extravagant Appetites, Hunger, and Identity: Food in Bourbon Spain 175
15. 8 The Representation of Gastronomy and Urbanity in the Journalistic Articles of Mariano José de Larra (1808–1837): Analysis of a Modern Perspective 202
16. 9 The Meaning of Meals in Benito Pérez Galdós’s El amigo Manso 225
17. 10 The Palate of Memory: Gastronomy and Cultural Critique in Manuel Vázquez Montalbán 247
18. Contributors 279
19. Index 283